Fresh from Kuummiut Prima, Prima aus Kuummiut
The Salmon was caught this morning near Kuummiut
2000 g Salmon filet with skin
3 or 4 dill sprigs or 10g dried dill
10g crushed white peppercorns
150 g confectioner's sugar
150 g sea salt
Carefully remove any remaining bones from the salmon filet. Tweezers can be quite helpful here. Lay the salmon, skin-side down on a piece of tinfoil.
Mix the crushed peppercorns with the sugar and salt and spread this mixture over the salmon.
Cover the filet with the dill.
Cut the filet in half and lay one half on top of the other. Wrap the salmon tighty in tinfoil and place the packet in a large bowl or casserol. Place a small board or flat plate on top of the salmon and weigh it down with a few stones or a can of tomatoes or whatever.
Refrigerate for 48 hours, turning the packet over every 12 hours. This is important because then the juice can marinate both halves of the salmon.
That's it. Be sure to remove as much of the dill etc. as possible before serving. Now comes the most difficult part: those paper thin slices. The thinner the slice the better the taste. A good very sharp knife is absolutely necessary. Those thin slices require some pratice but your graved laks will taste good regardless.
Served on white bread with butter…..Uhmm!!!!
2000 g Salmon filet with skin
3 or 4 dill sprigs or 10g dried dill
10g crushed white peppercorns
150 g confectioner's sugar
150 g sea salt
Carefully remove any remaining bones from the salmon filet. Tweezers can be quite helpful here. Lay the salmon, skin-side down on a piece of tinfoil.
Mix the crushed peppercorns with the sugar and salt and spread this mixture over the salmon.
Cover the filet with the dill.
Cut the filet in half and lay one half on top of the other. Wrap the salmon tighty in tinfoil and place the packet in a large bowl or casserol. Place a small board or flat plate on top of the salmon and weigh it down with a few stones or a can of tomatoes or whatever.
Refrigerate for 48 hours, turning the packet over every 12 hours. This is important because then the juice can marinate both halves of the salmon.
That's it. Be sure to remove as much of the dill etc. as possible before serving. Now comes the most difficult part: those paper thin slices. The thinner the slice the better the taste. A good very sharp knife is absolutely necessary. Those thin slices require some pratice but your graved laks will taste good regardless.
Served on white bread with butter…..Uhmm!!!!
Bon Apetite
Carl
