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Denmark Gravlax (Cured Salmon)
Course Appetizer
Cuisine Denmark
Prep Time 10 minutes
Cook Time 3 days
Total Time 3 days 10 minutes
Servings 4
Author International Cuisine
- 1 1/2 lbs of salmon filet skin on
- 3 Tablespoons salt
- 3 Tablespoons sugar
- 3 teaspoons ground black pepper
- handful of fresh dill
Put the salmon skin side down on a large piece of plastic wrap.
Mix together the dry ingredients and spread on top of salmon.
Add the dill on top of dry ingredients and wrap up in plastic wrap.
Place the wrapped salmon in a glass container to catch any juices that will escape.
Refrigerate for 3 days
remove from wrap, rinse off and slice thinly,
Enjoy!