Salmon gravlax

INGREDIENTS

1 salmon fillet
1 boot of aneth
5cl maple syrup
500 gr large salt
150 gr brown sugar
50 gr fine salt

PREPARATION

1.  Hack the dill.
2.  Mix the salt and brown sugar.
3.  Place the salmon fillet on the skin side down.
4.  Sprinkle with maple syrup.
5.  Cover the salmon entirely with dill and then with the salt mixture.
6.  On a rack, leave in the fridge for 48h.
7.  Remove and rinse the salt mixture.
8.  Put the salmon back in the fridge to allow it to dry for at least 24 hours.
9.  Consume within 15 days.

SMARTNESS

Ask for fresh salmon fillets shelled and unsheared by your fish expert.