Gravlax

Instructions

• Slice salmon in even halves (or get 2 evenly sized ones).
• Mix salt & sugar. Get foil large enough to wrap salmon. Add quarter of mixture to foil.
• Place half of salmon skin-side down, rubbing mixture in.
• Sprinkle both salmon halves with whisky. Add half of mixture between slices, laying to match. Add remaining mix to skin side of top half. Wrap tightly.
• Place on platter. Weigh down on top. Cure for 2 days, flipping every 12 hours.
  12h

  Cure for 2 days, flipping every 12 hours.
• Wash off salt mixture. Pat dry.
• Slice thin. Serve on top of rye with crème fraiche.