SWEDISH GRAVALAX

Equipment

Glazed tray or a large ceramic plate or salad tray will work (Do not use metal)

Sharp stainless-steel knife

Water jug

Ingredients:

1/2 kilo boneless salmon (ravas) fillet (Please ensure freshness. Do not proceed if in doubt)

1 litre filtered water

5 teaspoons sea or Himalayan pink salt

1 tablespoon raw, unprocessed wild/forest honey (Note! Do not use honey harvested from fields. Eg: mustard fields. Fields are covered in pesticides which will find their way into the honey, even if it is unprocessed and raw)

Juice from 2 fresh lemons (nimbu)

Fresh dill (sowa/satpushpi)

Coarsely ground black pepper

Process:

Cut the fillets into thin slices 1/4 inch thick and place in the tray

Sprinkle the sliced fillets with black pepper and finely chopped dill

Into the water jug, dissolve the honey and salt to make a brine (salt water) well.

Add this brine into the tray containing the fillets. The fillets should be submerged under the brine. Cover it and leave at room temperature for 60-90 minutes

Take the fish out and serve with a drizzle of olive oil and lettuce (Please ensure that the lettuce has been washed well, soaked in baking soda for 30 minutes, washed again and only then consumed. Lettuce is known to cause food poisoning when not washed thoroughly)

Store the remaining fillets in the refrigerator and consume inside 48 hours

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