WHAT’S

Cured Salmon Gravlax

• 3 lbsSalmon
• 1 bunchfresh dill
• 1 cupSugar
• 1 cupkosher salt
• 2 tablespoonsground white pepper

Directions: Cut salmon crosswise into two equal portions. Rinse and lightly chop dill. In a medium bowl mix together salt, sugar, white pepper and dill. Place a large piece of plastic wrap on your work surface and sprinkle 1/3 of the salt mixture into the middle of the space. Place the first piece of salmon skin side down onto the sprinkled salt on the work surface. Take another 1/3 of the salt mixture and press it onto the top of the salmon flesh. Next, place the second piece of salmon on top of the other, this time with the skin side facing up. Sprinkle the remaining salt mixture over the skin side of the top piece of salmon.

Pull the saran wrap up tightly around the salmon to wrap. Then wrap once again with another piece of plastic wrap, getting it as tight around the salmon as possible. Place the wrapped salmon on a plate or in a baking dish and place in the refrigerator for approx 36 hours.

If you check it during this time (don't unwrap, just take a peek) you'll notice liquid coming from the salmon.... this is good - it's curing! Hence why you should place it on a plate or in a baking sheet before placing into the fridge, just in case it seeps out a bit.

When the salmon is ready, remove it from the fridge, take away the plastic wrap and using your hand - gently wipe away the excess salt mixture or any lumps of dill that are remaining on the salmon. Do NOT rinse the salmon!! When ready to serve, slice thin pieces away from the skin and place onto a platter. Enjoy with toasts, bagels, traditional mustard sauce, cucumber yogurt, eggs.... there are so many options! Feel free to email me if you need any inspiration or ideas for how to present your platter of Gravlax. Enjoy!