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Monday, 28 March 2011

Gravaldax


4 kg salmon
600g sugar
400g Malden sea salt
2 bunches of dill (chopped)
125 ml brandy


Method

1.      Clean & pin bone the salmon.
2.      Mix the salt, sugar & dill together.
3.      Sprinkle the brandy over the salmon then cover the flesh side of the salmon with the salt mix & pack down firmly.
4.      Wrap the salmon in tin foil & refrigerate for between 26-36 hrs.

A general rule is 25g of sugar & 50g salt to 500g fish.
Posted by Unknown at Monday, March 28, 2011

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