Cured Salmon Gravlax

1. 1

   There is a central line of small bones that extends down into salmon fillets.

2. 2

   Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed.

3. 3

   If you feel any, pull them out with a small pair of pliers or a strawberry huller.

4. 4

   Arrange the fillet skin side down on a large sheet of plastic wrap.

5. 5

   Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped.

6. 6

   Transfer to a small bowl and mix with the salt and sugar.

7. 7

   Spread this mixture in one layer over the exposed surface of the salmon.

8. 8

   Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray.

9. 9

   Refrigerate for at least 12 hours, but preferably for 1 day.

10. 10

    All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon.

11. 11

    Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.

12. 12

    To serve, cut crosswise on a slant into slices as thin as possible.

13. 13

    Sprinkle with the garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.