Gravlax

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g salmon fillet
• 2 200 g coarse salt
• 3 150 g caster sugar
• 4 1 spring onion (scallion)
• 5 fresh coriander (cilantro)
• 6 200 g cream cheese
• 7 1 teaspoon lemon juice
• 8 salt
• 9 pepper
• Total weight: 1,180 grams

Times:

Preparation
12 hours 25 min.

Step by step recipe

• 1: Prepare a good fillet of salmon by removing the skin, any fat (brownish) and bones. Rinse under cold water and dry with absorbant paper.
  Note: Do choose the thickest fillet you can, as this is the best bit.
• 2: Mix 200 g coarse salt and 150 g caster sugar together...
• 3: ...to which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.
• 4: Use a dish that just a little larger than the fish and spread a layer of the salt mixture in the bottom. Lay the fish fillet on top.
• 5: Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.
• 6: Next day, scrape the salt off the top...
• 7: ...remove the fish, rinse well under cold running water, then dry.
  Your gravlax is ready and will now keep for several days (in the fridge).
• 8: To make a light sauce, peel and finely chop 1 spring onion (scallion).
  Chop a little fresh coriander.
• 9: Mix 200 g cream cheese with the chopped onion and coriander, salt, pepper and 1 teaspoon lemon juice.
  Your sauce is ready.
• 10: Serve the salmon sliced thinly with a little lemon juice or the light herb sauce.

Remarks

Traditionally, sprigs of fresh dill are added to the salt, but this is not essential.

---