Simple and delicious. This Scandinavian dish goes back to the middle ages. The meat is typically cured with salt, sugar and dill. This version uses only salt resulting in a pure taste. The flavor will resemble a cross between raw and smoked salmon.
Since this cured salmon is not cooked, please make sure to use the freshest fish. If you are unsure of your fish source, freeze the raw fillet and then use it (thawed) in this recipe.
Please make sure you do not brine the fish for longer than 24 hrs. If you exceed this time frame, the gravlax might be too salty.