Beet-Cured Salmon Gravlax

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Ingredients for 6 to 10 ounces of Gravlax:

 

8 to 12 ounce tail section of fresh salmon with skin on (scaled)

 

1/4 cup kosher salt

 

1/4 cup white sugar

 

cayenne and/or freshly ground black pepper to taste

 

enough grated beet and/or fresh dill springs to thickly cover fish
– Press with something heavy, and let cure in fridge for 1 1/2 days, or until salmon is firm, and translucent when sliced. You can carefully unwrap, and poke to test, and then rewrap, and let cure longer if need be.

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happy cooking.

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