Ingredients
2 salmon filees with skin
coarse sea salt
dill
Preparation
Rub both filees with seasalt. Stick together with a bunch of dill between. Wrap in vax paper. Tie with 2-3 strong rubber bands. Let sit in the fridge for a day (this is gravlax or graavi lohi).
Cold smoke with elm or sugar maple for 6-8 hours. Hang the pieces, do not lie them down on a grille. The temperature must not go above 29C, so hot summer days are not good.
Let them sit in the fridge for another day to let the smoke really get in. If you do not, the salmon will not taste ready.
Serve on white bread, sliced very thin across the grain.
Sakari
