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Gravad Lax #3

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Atlantic Fisheries North


  • 1 Whole salmon
  • 1 lg Bunc dill
  • 4 tb Sea salt; (heaped)
  • 1 tb Caster sugar; (heaped)
  • 2 tb Crushed white peppercorns; (heaped)


Fillet and debone the salmon. Rinse, dry and lay fillets (flesh up) side-by-side on a sheet of foil. Roughly chop the dill; mix with the other ingredients and sprinkle over one of the fillets. Place the other fillet flesh down on top; fold over the foil and seal it tightly all the way around. Put into a dish and add a weight to the top; then place into a refrigerator for 48 hours. Turn the parcel after 12 hours and baste both sides with juices.
Carve into thin slices as you would for smoked salmon. Arrange on each plate, accompanied with a dressing or green salad.
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