Preparation |
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12 hours 21 min. |
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. |