A great classic of Scandinavian cuisine! To make the perfect gravlax, carefully select the dill, which must be fresh, and place the dill bunch in a glass of water in a cool place until ready to use.
- 1 nice fresh salmon fillet
- 1 bunch of dill
- Crushed pink berries
- 400 g of cane sugar
- 500 g of coarse salt
- 1 organic lime preferably
- A spoonful of green tea (optional)
- Rinse salmon fillet in fresh water and pat dry.
- Carefully wash the lime without removing its peel and cut it into fine pieces.
- Chop dill coarsely.
- Combine cane sugar, coarse salt, pink berries, green tea, lemon and dill.
- In a large enough dish, spread half of the salt/sugar mixture, then place the salmon fillet flat.
- Cover the salmon fillet with the remaining mixture.
- Place cling film directly on top and place a weight on top to press the fish fillet into the mixture.
- Place in the bottom of the refrigerator for 12 hrs (minimum) to 14 hrs (maximum).
- Remove the salmon from the mixture and rinse thoroughly with cool water to remove any salt, then pat dry with paper towels.
The salmon is ready to be eaten but will gain in aromatic finesse if it is left to rest for a few hours. It can be stored in the refrigerator protected by a cloth for 6 to 7 days.
Slice thinly just before serving with its dill sauce!
