Gravadlax (Cured Salmon)

Prep: 15 minutes

Curing Time: 3-5 days

Gravadlax (Cured Salmon)

Serves: 20 thin slices

Ingredients

• 1 whole filleted salmon (as fresh as you can get it)

• 50g Maldon salt

• 100g caster sugar

• 1 lemon, 3/4 juiced

• Black pepper

• 50ml whiskey (or more if you like a stronger taste)

Method

1. Sprinkle the sugar and salt onto the cling film. Place the salmon, skin side down onto the sugar and salt.

2. Make a lot of small little cuts on the top of the salmon. Sprinkle some more sugar and salt on top of the salmon. lift the cling film into a big enough tub.

3. Pour the lemon juice and whiskey on top. Season generously with black pepper. Cover the salmon with the cling film and wrap the salmon as much as you can.

4. Marinate the salmon in the fridge for 3-5 days (the fresher the salmon, the longer you can cure it).

5. Rinse the marinade and cut it into thin slices with a fish nice when you are ready to serve!