Gravlax

Total Time: 48 hrs Preparation Time: 48 hrs

Ingredients

• Servings: 8
• 2 salmon fillets
• 1/3 cup salt
• 1/3 cup sugar
• 2 tablespoons fresh coarse ground black pepper
• 1 red onion, sliced thinly
• 3 sprigs fresh dill

Recipe

• 1 rinse the fish and pat dry.
• 2 combine the salt, sugar and pepper.
• 3 divide half the salt mixture between the two fillets, rubbing into cut sides.
• 4 turn fish and use any remaining salt mixture to rub on the skin sides.
• 5 place one fillet skin side down in a ziploc bag.
• 6 top with half the dill and all the onion.
• 7 top this with the remaining dill and the other fillet, cut side down.
• 8 seal the bag, pressing out the air.
• 9 place bag in a bowl; top with a small plate and weigh it down with a couple of 1-lb cans or jars.
• 10 refrigerate for 48 hours, turning once or twice a day.
• 11 when ready to serve, discard dill and onion (or keep the onion - see note above) and pour off the accumulated moisture (there will be a lot of it - do not drain this off before the 48-hour period is over because that's the stuff the salmon's curing in).
• 12 slice thinly on an angle.