Monday

 Crazy, but true.
I had no idea how easy it was to make home cured gravlax.
Season two salmon filets with generous amounts of salt, sugar, cracked black pepper, and fresh dill
sandwich together (skins facing out), wrap with surround wrap, put in dish with something heavy on top (I used a cutting board and a pot of beans) and turn every 12 hours for 4 days in fridge.
AMAZING.
Seriously, the best gravlax I've ever eaten.
 It had the most subtle flavor of saltwater and dill.

6 comments:

natasha said...

beautiful!! i make gravlax all the time, it's so simple and crazy delicious especially with homemade creme fraiche..!

metrode said...

YUM.. share! ;)

JEMAS said...

omg...drool

lauren said...

do you think there's any way this could work without sugar or is it pretty essential?
i can't eat any sugar at all right now...

ashley said...

yeah! totally... I was afraid not to use it for my first time, but am trying it without next time.

lauren said...

let me know how it works if you try it!!