Salmon Sunday #2 - Gravlax

One of the best nordic cuisine dishes is the glavlax, it takes time to make it but  when is done it just rocks your world. Remember to make it 4 days it advance

for 1 pound of salmon  with the skin on you will need

- 2 tbs of kosher salt

- 2 tbs of sugar

- 3 tbs of freshly ground black pepper

- 1 cup of dill

mix all of the above together in a bowl

place the salmon on a plastic wrap and cover evenly with the mixture.

add some

- tbs  of vodka or cognac, just remember to not get drunk the fish

-  a couple tbs of olive oil

- 1 shredded radish

- 1 shredded beetroot

Place it in the fridge for 4 days with some weight on it like a brick, but every day turn it twice. 

After 4 days take it out of the fridge one hour before serving

Serve it with a mustard dill sauce

- 1 egg yolk

- 1 tbs of dijon mustard

- 2 1/2 tbs of sugar

- 3 tbs of olive oil

- 5 tbs of chopped dill

- 1 tbs of sour cream

- 1 tbs of vinegar

Mix the mustard, egg and sugar and slowly add the oil whisking as fast as u can then add the sour cream, vinegar and dill.

I served mine on a oven toasted pita bread with sliced red onions, chopped beetroot and the dill sauce

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