Making gravlax; it’s rather easy
Gravlax, a.k.a. cured salmon, is fast and simple to prepare. The best cut to use is the ‘top loin’, cut from a whole fillet. Its even thickness means it cures evenly, which is exactly what you want. Gravlax lasts for up to a week in the fridge (or even longer; it’s designed to keep), but you'll eat it well before then! This recipe uses a piece of skin-on salmon that’s about 700g.
Salmon kindly supplied by Mt Cook Alpine Salmon. When it’s time to go salmon shopping, please show them some love. For stockists click here, for salmon recipes and more click here.