Salmon gravlax with 3 peppers
Ingredients
-
Salmon fillet
1 (preferably with skin, without bones)
-
Salt
600g
-
Sugar
400g
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Dill
1/2 bunch, chopped
-
Mondulkiri Peppers Trio
freshly ground
-
Orange Zest
1
-
Lemon Zest
1
Remove the skin from the salmon with a sharp knife.
In a bowl, combine the salt, sugar, chopped dill, freshly ground Mondulkiri Peppers Trio and orange and lemon zest.
Place a sheet of cling film or greaseproof paper in a dish large enough to hold the salmon.
Spread half of the seasoning mixture evenly over the bottom of the dish.
Place the salmon fillet on top of the mixture.
Cover the salmon completely with the remaining mixture, making sure it is well coated.
Wrap the salmon in cling film.
Refrigerate for 12 to 14 hours.
Once the curing time has elapsed, remove the salmon from the cling film and rinse well under cold running water to remove excess salt and sugar.
Gently pat dry with kitchen roll.
Using a sharp knife, cut the salmon into thin slices.
Serve as is or with rye bread, crème fraîche or whipped butter.
