Salmon Gravalax

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Ingredients:

• Atlantic salmon fillet                       1kg
• Chervil                                          1/10 branch
• Dill                                                3 sprigs
• Parsley                                          1 sprig
• Salt rock                                       60g
• Sugar                                            40g
• Vodka                                          1tblsp
• Lemon zest                                   1/2 lemon

Method:

1. For every kilo of salmon flesh you need 100g or 1/10 of the weight of curing produce.
2. Place a 1/3 of salt sugar mixture under the salmon fillet and the other 2/3 on top of the fillet.Use a stainless steel tray only.
3. Cover surface of the fillet with other garnishes for flavor then wrap or vacuum pack.
4. Rest for 12 hr min then remove and brush off excess salt and herbs.
5. Slice as thin as possible so you can see through each side.