Gravlax de saumon

Ingrédients

• 150 g coarse sea salt
• 150 g brown sugar
• 4 g orange zest
• 4 g lemon zest
• 2 g lime zest
• 4 g crushed black pepper
• 1500 g Salmon fillet (skin on, scales off, bones out)

Préparation

1. 1

   mix cure: Mix together the cure.

2. 2

   prepare table: Place a double layer of plastic wrap on a clean countertop.

3. 3

   add cure to fish: Sprinkle half the cure onto the wrap.

4. 4

   Lay the fish skin down onto the cure.

5. 5

   Add the rest of the cure onto the flesh side of the salmon.

6. 6

   wrap fish: Wrap tightly with plastic wrap.

7. 7

   place fish in fridge: Place into the fridge for 24 hours.

8. 8

   wash off salt: When done wash off any excess salt and pat dry with a kitchen towel.

9. 9

   Store in an airtight container or tightly wrapped in plastic for up to a week in the fridge or many months in the freezer.