Chef - Henrik Andersson
Henrik Andersson
Chef at Le Fumoir, Swedish Inspired Cuisine
@handersson33
“Thanks to our fridges and our cooling systems, we have fresh products everyday like our fish and vegetables. Cooling takes good care of our products.”
The chef's cool recipe
SALMON “GRAVLAX”
Ingredients
400 g salmon filet
50 g sugar 30 g
salt ´
Pepper
Dill
Instructions
Cut the Salmon in big cubes of about 3 centimeters.
Clean the dill and chop it finely In a bowl, mix sugar, salt, pepper, and the dill; add the salmon into the mix Arrange the marinated cubes in a sterilized jar. (To sterilize the jar, bake it at 110 degree Celsius for 5 to 10 minutes, with metal lid and/or rubber seal.
Leave everything for 20 min at normal temperature and then 2 days in fridge before eating. You can keep the recipe for 1 to 2 weeks in the fridge.