Thanks for the pictures. Merry Christmas. There is nothing finer than cured fish on Christmas morning. Gravlaks, as spelled by the Norwegians (Graavilohi for our Finnish friends, or gravlax in Stockholm), is so easy to make, I don't know why every red blooded American isn't salting away a fillet right now. We went through two and a half pounds in two days.
Slice and sweep.
Christmas Day with hollandaise and mustard
Next day picnic lunch at Cedar Falls.
Here's how you do it:
Grind spices, combine with salt and sugar.
Rub it on both sides of the fish.
Don't be shy with the dill.
Wrap em up together and cure in the fridge for 3 days. Flip daily. Slice thin, using your sharpest knife, in a sweeping motion leaving the skin on the board. Garnish however you want, I like mustard,
Christmas mustard if you've got it.
Here's the quantities I used:
2 lbs 8 oz (1136 grams) Salmon fillet, skin on
40 g Kosher salt
65 g Sugar
5 g white pepper
1 g caraway
a bunch of fresh dill.