Paprika gravlax
You will appreciate your gravlax with paprika and a cream sauce with horseradish and dill. Enjoy!
1. The day before remove the bones of the salmon with pincers. Wash and dry the dill.
2. Mix the caster sugar, coarse salt, white pepper, paprika and dill in a bowl.
3. Place a cling film on a tray (the same size of the salmon) leaving a large border to wrap the fish. Spread a layer of the mixture on the base. Place the first salmon fillet on top, skin side up. Cover with another layer of the mixture and the second salmon fillet. Add the remaining spices. Wrap with the cling film. Place a board on top and add a 1kg weight. Set aside in the fridge for 24 hours, turn the whole thing every 8 hour mark and drain the water.
4. On the day itself, remove the film. Empty the water, then pat dry the salmon. Slice finely. Serve with a sauce of cream, horse radish and dill.
Photo credit : Sucré Salé
