Gravlax (cured salmon)

to fancy up your bagel

• 200g of Salmon
• 1/4 cup coarse salt
• 1/4 up sugar
• 1 tbsp fresh black pepper
• some fresh dill

Method

• prepare the curing mix. use half to make a bed in a container.
• Put the salmon on the bed of salt.
• Cover with another half of the salt.
• Cling wrap the salmon, and put some weights on top of it.
• Leave it the fridge for 24hours. Slice and serve with bagel.