🇧🇻 salmon gravlax

🇧🇻 In the original recipe use: - 1kg fresh salmon - 150g of coarse salt - 150g sugar - Dill I omitted the sugar and just used salt (and pepper), it won't be as sweet but it will cure faster. - Place a good piece of salmon with skin and fresh (important) in a tray. The skin in contact with the tray. We cover it well on top of coarse salt and pepper (in my case). - ❄️ We cover it with film and leave it at the bottom of the refrigerator. The number of days will depend on the thickness of the piece and whether we use salt and sugar or just salt. With salt and sugar it will take about 3 or 4 days and with salt between 1 and 2 days. It will also depend on how cured we want it. The longer we leave it the more cured it will be. - Once the time has passed, remove all the salt with a piece of paper and discard it together with the water and fat that the fish may have left on the tray. We give it a water if necessary and dry it with kitchen paper.

Now all that remains is to cut and enjoy this delicacy!!!🤤 🗣️ I will share the step by step explained by stories in @nathancl77 shortly.