Gravlax or graved salmon is a Nordic dish consisting of salmon that is cured using salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås, a dill and mustard sauce, either on bread or with boiled potatoes.

Gravlax itself is known as one method of ripening fish. Without using fire, fish can cook on their own without removing the vitamins and minerals in it

Halal Recipes for Gravlax

 Material :
- 1 kg of salmon
- 1 tablespoon pepper
- 60 gr fresh dill
- 250 gr rock salt
- 250 gr sugar
- 1 lemon

How to make Gravlax:

1. Mix salt, sugar, pepper and dill together
2. Sprinkle the mixture over the salmon, then flatten
3. Slice the lemon, then place it on top of the seasoned salmon
4. Wrap the seasoned fish with plastic wrap. Put it in the fridge for 12 hours
5. After the first 12 hours drain the salmon and replace with plastic wrap
6. In the second 12 hours, drain the salmon and replace it with plastic wrap
7. After the third 12 hours, clean the salmon from the seasoning and lemon slices, absorb the remaining water with a tissue
8. Cut thin and serve
Note: salmon gravlax can be stored in the refrigerator for up to three weeks, store the salmon in parchment paper, then put it in an airtight container

This Recipe is Halal Insha Allah

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