Salmon Self Pickled

For the salmon self-pickled (Graved or Gravad lax) buy a large fillet piece of salmon. Ask the fishmonger to remove the coarsest bones. At home, run your finger over the fish fillet again and feel for any remaining bones and remove them with fish tweezers.

Now, in a large enough container, place the fish fillet skin side down. Apply sea salt and sugar to the top side and rub it in a bit. Rub the horseradish and beet over it. Apply the lemon juice and zest as well. Sprinkle the dill on top and finally drizzle with gin.

Carefully cover the jar with cling film. Place the foil in such a way that you can put a heavy object on top of the fish (e.g. full mineral water bottles or heavy food cans) without the foil tearing. The weight helps the flavors of the ingredients penetrate the fish nicely.

Let the salmon marinate in the refrigerator for two days.

After that, clean the fish well with kitchen paper. Use a good knife to separate the skin from the fish.

Now you can cut the fish into very tender pieces and serve it. Place the pickled salmon either on a large plate or serve it on slightly warmed baguette slices.

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