Gravlax (The Best) | RICARDO
The famous Fernande behind this gravlax recipe is the mother of our collaborator and nutritionist, Hélène Laurendeau. It was during a trip to Scandinavia in 1965 that the whole family tasted...
Ingredients
- 1/2 cup (125 ml) coarse salt
- 1/2 cup (125 ml) sugar
- 2 fillets salmon with the skin, about 13/4 lbs (800 g) each
- 1 large bunch fresh dill
- Dill sprigs, for garnish
- Pepper
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