The best and easiest Gravelax salmon recipe!

This is a recipe that I particularly like because it is simple and quick, and can be prepared the day before, allowing you to enjoy your friends on the big day!

You need:

• A nice piece of boneless, skinless salmon fillet
• Coarse salt
• Sugar
• From the anbeth
• Pink berries
• Olive oil
• Lemon

This dish is made the day before. Let's imagine you're hosting on a Saturday night:

On Friday evening , you place a mixture of 20% sugar - 80% coarse salt + dill and pink peppercorns in the bottom of an airtight container. You then place your salmon on this mixture, and you completely cover the salmon with the same mixture. The salmon should literally be generously surrounded by this sugar/salt mixture. You close the airtight container and place it in the refrigerator overnight.

Saturday morning , after the night, you take the salmon out of the container. Rinse it with cold water and wring it out using a clean cloth. The salmon should have hardened. Wrap it in food wrap and place it back in the refrigerator until evening.

Saturday evening , around 6 p.m., take your salmon, cut into thin slices and place on a plate. Cover all the slices with a mixture of olive oil and lemon juice (1 tablespoon of lemon juice to 3 tablespoons of olive oil), with a little dill and a few pink peppercorns. Refrigerate until serving!

You can garnish your gravlax salmon with slices of green apple, radish or citrus fruit for an even wow effect!

Also perfect with homemade blinis and a good crème fraîche or labneh (recipe coming soon!)