Gravlax is a Nordic dish and one of the easier delicacies to prepare with fresh salmon. So let’s go! Follow these instructions carefully and you’ll never have to buy Gravlax from your local deli again.
Chef Yagil’s Tips
I put the salmon in salt, sugar, herbs and some alcohol (either vodka or Limoncello) which provides flavor and gets rid of excess liquid. After marinating the fish in the refrigerator for three days, it is cut into thin slices that can then be used on a sandwich, in pasta or wherever you like.
1 kg (2.2 lbs) fresh salmon fillet, without skin or bones
1 cup coarse salt
1/2 cup sugar
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