Gravlax

Gravlax

Thanks to Lily Wai Sek Hong for this recipe. I have been inspired by Lily and her blog for many years.

Ingredients:
For every kilo of salmon fillet, use:
4 tablespoons kosher salt
4 tablespoons sugar
4 teaspoon ground black pepper
zest of 1 lemon

Method:
Examine the salmon for bones by visual inspection and by touch. Remove bones with tweezers.

Drape the salmon fillet over an inverted bowl. This will help force the tips of the bones up, making them easier to grasp and to remove.

Place the salmon fillet, skin side down on a large piece of plastic wrap, which is about three to four times the length of the fillet.

Mix the salt, sugar, black pepper and zest into a bowl.

Spoon the mixture onto the exposed salmon flesh, making sure to cover as much of the exposed areas as possible.

Wrap the salmon fillet tightly in the plastic wrap. Take a second sheet of plastic wrap, and wrap again.

Place the package in a baking dish or container to catch the juices that will flow from the package during the curing.

Place this in the refrigerator, and refrigerate the salmon fillet for at least two days. Longer refrigeration will intensify the flavors.

Remove the container from the refrigerator, open the package, and rinse gravlax in water.

If any pieces of salt or pepper are stuck to the flesh, wipe off gently. Dry with a paper towel and sprinkle with more freshly ground pepper.

Use a sharp boning knife to cut the gravlax. Position the gravlax so that you cut from the tail end first. The gravlax should be thinly sliced on the bias (at an angle). Each slice should be detached from the skin.

Use a sharp boning knife to cut the gravlax.  Position the gravlax so that you cut from the tail end first.  The gravlax should be thinly sliced on the bias (at an angle).  Each slice should be detached from the skin.