Gravlax

Recommended Music: Octopus’s Garden (The Beatles)

EASY PEASY!

A piece of raw Salmon as in the photo on the left. Coarse sea salt, sugar (Originally white but I like it with black because it gives more perfume and more color to the salmon) and dill.

Mix the salt, sugar and chopped dill (you don't need very fine, just a little bit). In a bowl you put the salmon completely surrounded by that mixture WELL TIGHTENED AND PRESSED, cover it and wrap it in transparent film so that the refrigerator is not impregnated with odor.

You leave it between 24 and 36 hours and that's it.

Optional you can add liquid smoke to the mixture and / or lime or lemon zest.. I would not use smoked salmon because it would already be half cooked from the heat of the smoke.

When you take it out, wash it with cold water to remove the excess salt and seasonings and dry it with kitchen paper.

You cut it into thin slices and it goes very well in canapes or just like you can eat smoked salmon.

Is good to eat in canapes with this paste

That's all.