Homemade Gravlax

Name: Homemade Gravlax
Prep time: 15 min
Total time: 15 min
Yield: 4 racions
Ingredients: 600 g salmó; 100 g sucre; 100 g sal; pebre negre al gust; 1 manat anet; 1 ud llimona; 4 ud bagel; 100 g formatge cremós; Garlic oil al gust

Cured salmon with citrus and dill, perfect for bagels

Jacky

Preparació: 15m
Cocció: –
Passos: 6
Racions: 4
Dificultat: Fàcil

Ràpid i fàcil #cured-fish #gravlax #make-ahead

Elaboració

Pas 1Make the cure
Mix together sugar, salt, black pepper, dill, and the zest from one lemon until well combined.
sucresalpebre negreanetllimona
Pas 2Cure the salmon
Place down some plastic wrap. Add half of the salt and sugar cure mixture on the bottom. Place the salmon on top and cover with the rest of the cure. Wrap it up tightly.
salmósucresalpebre negreanetllimona
Pas 3Press and refrigerate48h
Press the wrapped salmon down with something heavy and leave in the fridge for two days.
Nota
The salmon will lose moisture and become extremely firm as it cures.
salmó
Pas 4Rinse the salmon
Completely rinse the cured salmon a few times to remove all the cure, then pat dry with a paper towel.
salmó
Pas 5Slice the salmon
Make super thin slices of the cured salmon.
salmó
Pas 6Assemble the bagels
Spread cream cheese on the bagels, add the cured salmon slices, drizzle with garlic oil, season with salt and pepper to taste, and top with fresh dill.
Nota
This makes a delicious breakfast for the rest of the week.
salmóbagelformatge cremósGarlic oilsalpebre negreanet