Preparing a Salmon Gravlax with Dill is part of the luxury dish. Now, for large tables or for those who want to divert the codes, this bluffing recipe will make the taste buds and pupils shine.



First, here is the list of the different ingredients you will need to prepare this Salmon Gravlax with Dill that will serve up to 10 people

  • 1.5 kg or 3 pounds thick salmon fillet with skin
  • 200g or 7 oz coarse salt
  • 200g or 7 oz caster sugar
  • 2 Dill bunches
  • 5 tbsp mixed pink berries, coriander seeds, crushed pepper

Now, here are the different steps you will have to follow to make this beautiful dish with a preparation of 20 minutes and a refrigeration of 36 hours

Remove any bones in the salmon. Rinse it briefly and pat it in paper towel. Slice the very oily or too thin parts on the edges if necessary.

Line a flat container, the size of your salmon fillet, with cling film, allowing the edges to fall largely to the outside. Mix salt, sugar, 3 tablespoons of spices and 1 bunch of chopped dill. Spread half in the bottom of the dish. Lay the salmon fillet on top, skin side down and sprinkle with the rest of the salt/sugar/spice mixture.

Fold back the cling film. Place a planchette on the fish, weigh down with a pack of milk or soup.

Reserve 36 hours in the refrigerator. Every 12 hours, open the cling film and carefully empty the water released by the fish.

At the end of this time, quickly rinse the salmon. Pat it dry. Sprinkle with the remaining spices and chopped dill. With a wide, sharp knife, take off the skin of the fish. Then, cut it diagonally into thin slices.

Serve chilled with rustic bread and heavy cream seasoned with lemon juice, dill and salt.



In Conclusion: This salmon can be kept for up to 4 days after the end of the marinade.

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