Gravlax

Those who eat fish, like fresh salmon, loaded with omega three, will love this recipe. This is a traditional Scandinavian way of eating fresh salmon, not cooked with heat but with lemon juice. The best gravlax salmon I ever had was two years ago, when I was in Finland. I can still feel my mouth watering just thinking about the melting sensation of this wonderfully prepared fish. It resembles smoked salmon in texture and taste. The recipe is slightly modified from the original, but it makes for great fish. However, make sure you make it with fresh salmon, there is some at the coop sometimes so lookout for it.

Take a 500 grams of salmon fillet with the skin. put it in a plate which you will be able to press with another plate on top. Pour coarse salt on the skin almost to cover it. Put a bunch of dill on the fish and bathe in fresh lemon juice with a drop of maple syrup. Cover with plastic and put another plate on it to press and put heavy weight on it. Let it soak for 24 hours and flip it around. Let it soak for another 24 hours. Rinse the salt off before serving and slice very thin and serve on salad, pasta or any other vegetable (do not cook, it is like smoked salmon).

Enjoy! )
MM