Irish Gravlax

Following on from the last post about catching a salmon here is my recipe for gravlax. We don't have a freezer down in Kerry so we needed some way to make the salmon keep as we couldn't eat it all fresh. It is quite easy to make, although not commonly seen in Ireland is very popular in Sweden.

Here are the ingredients:

2 fillets of salmon

100g coarse salt
75g sugar
some crushed pepper

a bunch of dill chopped ( I didn't have fresh dill so used 2 table spoons of dried dill and it made no difference)

Just mix the salt, sugar, dill and pepper together. You need some cling film too.

Lay out some cling film and then lay the salmon skin side down on it, cover it with the salty mixture. Make a sandwich with the salmon fillets with the flesh side facing each other and the skin side facing out.

Wrap up well in clingfilm and put in a container of some sort. Doesn't matter what kind as long as it is not metal. Stick a weight on top and it should take about 3 days. Turn it every day so the brine penetrates the whole lot. It should keep about a fortnight in the fridge