Smørbrød med Gravlaks
Ingredients
1 kg. salmon fillet
1 tsp. black pepper
4 tbsp. fine salt or thyme salt
3 tbsp. sugar
55 crushes juniper berries, or to taste
Preparation
1
1.Clean a bacteria-free, clean salmon fillet, making sure to remove the bones. Keep the skin.
2
2.In a mortar, crush the junipers along with the salt, pepper and sugar. Using your hands, rub the salmon fillet with 75% of the mixture. Save the rest of the mixture; you'll need it to sprinkle on top of the salmon.
3
3.Put the salmon in a plastic bag or wrap it tightly in plastic. Let the fillet rest in the fridge for 2-3 days under pressure (just place something heavy on top). Turn the fillet once or twice a day.
4
4.Unwrap and clean the salmon. Slice the gravlaks into thin, diagonal slices.
.
About
Smørbrød med Gravlaks: Norwegian open-faced sandwiches with homemade cured salmon. Perfect for a Christmas lunch.
Yield:
1 kg cured salmon
Added:
Saturday, November 26, 2011 - 4:09am
