Name: Gravad lax
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1⁄2 Tbsp Celtic sea salt; 10 g Fresh dill; 1⁄4 piece Lemon (the juice); 1⁄4 Tbsp Coconut blossom sugar; 1 piece Salmon fillet; 1⁄4 Tbsp Black pepper whole; 3 pieces Gluten-free crackers

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Appetizer

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Gravad lax

Ask the fishmonger for a whole side of salmon, gutted. This delivers nice slices. If you cannot arrange this, or you think it is too much, you can also take some nice fillets

Mix all ingredients (except the salmon) together. Peppercorns can be crushed in a mortar. You can also put them in a bag and crush them with a rolling pin or something else heavy.

Place the salmon with the skin side on a piece of cling film; make sure you have enough to wrap the salmon in completely.

Coat the meat side with the mixture. Wrap the foil as tightly as possible around the salmon and place it in a dish. Place something heavy on it and put it in the fridge for a minimum of 10 hours and a maximum of three days.

Before serving, cut the skin away with a sharp knife. Serve thin slices with the crackers and possibly some dill and lemon.

Gravad lax

Gravad lax

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