Gravad Lax

1. 1

   1.

2. 2

   Clean the salmon filet and remove the main bone and the side bones.

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   If you dont see the bones run your finger over the meat and then you will feel them.

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   Remove those with tweezers.

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   2.

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   Lay the salmon skin-side down in a shallow tray.

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   Add the rest of the ingredients and rub them into the salmon.

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   3.

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   Cover the tray with plastic wrap and then lay a heavy cuttingboard and some plates on top of the covered salmon.

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    (A brick wrapped in foil will work just as well) This will help draw out the moisture and improve the texture.

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    Put in the fridge for 24 hours.

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    4.

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    Remove the salmon from the fridge and drain the excess moisture.

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    Turn the salmon, cover with plastic again and add the weight and put back in the fridge for another 24 hours.

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    5.

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    Remove from the fridge.

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    * Uncut, this will keep for 5 days in the fridge.

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    ** To serve, take a long and sharp knife and cut the salmon in slices starting at the tail.

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    It will help to grease the knife with a little bit of oil.

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    Serve with blinis and creme fraiche as breakfast or with salad as a starter.

* Per serving · 4 servings · Values may vary.