Grey salmon
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Grapefruit is a great treat on its own for parties. It makes an excellent starter for my sandwiches. Self-gravaded salmon made from fresh fish is a light year ahead of products in plastic packaging.
Ingredients for six
500g salmon fillet 1 – 2 tbsp coarse sea salt (to taste) 1 tsp sugar dill for garnish
Tip. For gin salmon, add 3 tablespoons of gin and 1 tablespoon of juniper berries.
Wash the salmon fillet well and pat dry with kitchen paper.
Place the salmon on a baking sheet and sprinkle salt and sugar over the cut surface (+ spices if desired). Fold tightly in the baking paper and wrap the whole thing in foil to form a tight package.
Leave the salmon to rest in the fridge for 1-2 days.
Freeze the fish for 3 hours before serving. After that, open the package and slice the chewy salmon thinly, diagonally across the skin. Of course, the skin cannot be included in the slices.
Arrange the salmon on a platter and garnish with, for example, dill sprigs.
At the same time, place the salmon on a platter.
