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Salmon: Gravad Lax
posted by Sisko 08-07-101 2:00 AM
Gravad Lax
one kilo /two pounds of salmon
2 tbsp sea salt
1-2 tsp sugar
1-2 tsp crushed white pepper
bunch of dill
Filé the fish, remove the fins but leave the skin (pick off bones). Sprinkle the meaty side evenly with salt, sugar, pepper and dill. Put the fillets the meaty sides against each other, wrap in foil, put into the fridge on a saucer so that the brine doesn't drip all over the fridge.
You can also put the fish into a plastic bag. Remember to turn the package once in a while. This takes 2 to 4 days. On the second day (3rd, if the fish is really thick), pour some cognac over the fish, and let stand until the next day.
When ready to serve, scratch the spices off the surface of the fish, and cut into slanted, extremely thin slices, with no skin. The slices should be so thin you can see through them.
