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Pickled salmon (Gravlax salmon)

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Ingredients

1 lb fresh salmon with skin on
2 tbsp sea salt
1 tbsp sugar
1 bunch fresh dill
cheese cloth

Pickled salmon (Gravlax salmon)

  • Easy

Ingredients

Directions

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Glavlax salmon is a Nordic dish made of raw salmon cured in salt, sugar and dill. My family loves glavlax salmon and I make it every week. It is much cheaper than glavlax salmon bought in a store and it tastes so much better. It is not for everyone though. Some people feel that it is too raw and unsafe to eat. Well, Swedes and other Northerners were eating it for centuries and they seem to be pretty healthy. But it is true that you need to follow rules attentively when making that dish – then you will get delicious and safe to eat salmon. Here the rules. First you should buy salmon as fresh as possible. Don’t be shy to smell it. It shouldn’t have any smell. Fresh fish don’t smell. It is OK to buy frozen salmon. Often it is fresher when the raw salmon you buy in a store. The second rule is don’t make a lot. I suggest to keep it in a fridge for no more than 5 days. You can use cheesecloth to wrap it, but plastic wrap OK too.

 

Steps

1
Done

Rinse salmon under cold water and pat dry with paper tower.

2
Done

Combine salt, sugar in a small bowl and sprinkle it evenly over the piece of fish.

3
Done

Place cheesecloth on the bottom of a glass dish. Arrange half of the dill on the half of the cheese cloth. Place the salmon flesh side down on the dill. Place other half of the dill on top of the salmon. Wrap it with other half of the cheese cloth.

4
Done

Cover the dish with plastic wrap and marinate it for 2 days. After 2 days take of the cheesecloth and dill. Slice it thin and serve.

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Spinach and ricotta stuffed shells
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Salmon cakes with herb mayonnaise
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Spinach and ricotta stuffed shells
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Salmon cakes with herb mayonnaise

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