Who doesn't love smoked salmon? A real delicacy! But it can be pricey or hard to find sometimes, so I prefer to make my own version, Nordic style. It is called Gravlax, a Scandinavian name that means "to cure fish." You'll be surprised how easy it is to make, and it requires only a few ingredients, besides a nice piece of fresh salmon.
STEP ONE: Mix sugar, salt, fennel seeds and dill and spread half of the curing mixture in a fitting glass pan.
STEP TWO: Place the piece of fresh salmon on top and rub with the remaining mixture.
STEP THREE: Cover the salmon with a plastic wrap and place a cutting board, and a heavy book, a clean brick, cans or any other heavy object on top.
STEP FOUR: Let it sit in the fridge for 24 to 36 hours.
STEP FIVE: Rinse out the curing mixture over fresh water and path dry with paper towels.
Note: you can add fresh ground pepper to the curing mixture.
Salmon will keep one week in the refrigerator and the left over can be frozen.
Serves 4 to 6 as an appetizer, with or without sour cream!
You will be impressed with how good it is!
It just melts in your mouth... Enjoy!
Pairing tips: any good Chardonnay.
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