@icedmango First is: White peppar (No amount given). Crush it to bring out the flavour. Then 1 part salt and 2 parts sugar. We need 1 dl spice mixture for 1 kg of salmon. Seasoning. The dill. We cut the stem which we then bash with the blunt side of the knife to get out the juices. Then chop the dill and add to the salmon. Now let it sit in room temperature for 1 hour so that the salt and sugar dissolves so it can be absorbed by the salmon so that the curing can start. 2:35
@icedmango After 1 hour: Put the salmon into the fridge for 1 day to add flavour. At 2:58 he's showing some ways to cut the salmon. 3:59 is a Gravlax Sauce: A few tablespoons of mustard. 1 tablespoon sugar. 1 teaspoon salt. A splash of vinegar. Whisk and add oil while whisking. About 1,5 dl of oil. The mustard and oil needs to have the same temperature. When the sauce is creamy we have a good result. Add white peppar and dill to taste.
Hi. Do you need to use sashimi grade fish to do this and be safe?
nocternum77 3 months ago
Jättegott! Jag röker min lax hemma i en rökare ugn.
AnotherAmateur 6 months ago
Como diz minha amiga Roseli, de Dundsvall, esse salmão deve ser dos deuses!!!
ancrsantos 6 months ago
usch för stockholmska dialekten (no offence)
krirre 7 months ago
@icedmango thanks for the english translation, i nedeed too :)
Seikilou 7 months ago
Nice!! Time to go buy a Salmon filet.
IIHOGZBREATHII 11 months ago
is this also possible to make this in english? or at least post a recipe in english? thank you
icedmango 1 year ago
@icedmango First is: White peppar (No amount given). Crush it to bring out the flavour. Then 1 part salt and 2 parts sugar. We need 1 dl spice mixture for 1 kg of salmon. Seasoning. The dill. We cut the stem which we then bash with the blunt side of the knife to get out the juices. Then chop the dill and add to the salmon. Now let it sit in room temperature for 1 hour so that the salt and sugar dissolves so it can be absorbed by the salmon so that the curing can start. 2:35
MufF1N01 1 year ago
@icedmango After 1 hour: Put the salmon into the fridge for 1 day to add flavour. At 2:58 he's showing some ways to cut the salmon. 3:59 is a Gravlax Sauce: A few tablespoons of mustard. 1 tablespoon sugar. 1 teaspoon salt. A splash of vinegar. Whisk and add oil while whisking. About 1,5 dl of oil. The mustard and oil needs to have the same temperature. When the sauce is creamy we have a good result. Add white peppar and dill to taste.
MufF1N01 1 year ago