Gravlax 2 for Easter

A picture named M2

Although the licorice gravlax will be my favorite not everyone has as liberal taste buds as I have so I will also make a more traditional gravlax. I rub it with about a tablespoon for half a salmon of brandy, I prefer the Central Asian/Caucasian style, mild with tones of honey. After brandy I rub with 3 tablespoons of sugar and three tablespoons salt, add a lot of chopped, fresh dill and finish with sprinkling some pink peppcorns over the dill. I put two sides together in plastic bag store in fridge for 48 hours, the result gets better if you put something heavy on the salmon and turn the bag a few times.

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