Gravlax

1. 1

   Place the salmon on a plate.

2. 2

   Use tweezers, pincers, or needle-nose pliers to remove visible bones.

3. 3

   Mix all the remaining ingredients together and gently pack onto the fish.

4. 4

   Wrap the fish in plastic wrap and refrigerate at least 8 hours, or up to 12 hours.

5. 5

   Brush off the salt mixture, lightly rinse the fish, and pat dry with paper towels.

6. 6

   Dry the salmon in the refrigerator, uncovered, overnight.

7. 7

   To serve, cut the salmon into thin slices.

8. 8

   Wrapped in plastic, the uncut salmon will last up to 5 days refrigerated.

9. 9

   Slices will oxidize quickerthey should be eaten in 1 to 2 days.

No additional tips available.