SALMON TRILOGY (PART II): GRAVAD SALMON

Salmon Trilogy (Part II): Gravad Salmon image

Provided by Thorsten

Time P3DT25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/4 lbs salmon fillets, scaled, pin bones and skin removed
2 tablespoons salt
2 teaspoons salt
2 tablespoons sugar
1 teaspoon black pepper
12 sprigs fresh dill, leaves and stems, chopped
1 1/2 tablespoons lemon juice

Steps:

Rinse the fish, pat dry with paper towels. Be sure that there are no pin bones left.
Drizzle the lemon juice over the filet.
Cut the salmon filet in half. Put one half on a platter.
Mix together salt, sugar, pepper and dill.
Distribute this mixture evenly over the fish on the platter.
Place the second piece of salmon on top of it and press together slightly similar to a sandwich.
Put the 'salmon sandwich' into a zip lock bag and try to remove as much air as possible before closing the bag.
Place the fish in the fridge with the opening of the bag upside to avoid leakage.
Put pressure on the salmon to weigh it down with some suitable heavy weights.
Marinate the gravad salmon in the fridge for at least 24 hours (if you can not wait), turning it from time to time.
Keep in the marinade for 3 days for best results. But it can be stored in the fridge for several days longer, if you seal the bag carefully.
Serving: Take out as much salmon as required and remove as much marinade as possible by using paper towels. Cut the filet into (thin) slices. Serve when salmon has reached room temperature.
Meanwhile you can prepare the Pumpkin Seed Oil Dressing (#127650). Serve salmon and dressing separately.
NOTE: Puritanists will serve gravad salmon on bread with nothing else.
NOTE: This is the second part of my Salmon Trilogy (Part I: #127652).