DOCUMENT

96 Ingredients Preparation Serves 3 | Preparation time: 15 minutes + 4 to 6 hours for the gravadlax marinade 80 g coarse sea salt 80 g unrefined brown cane sugar 2 tbsp. mustard seeds 1 tbsp. curry powder 1 skinned salmon fillet (300 g), ready to cook Accessories: Vacuum sealing bags Mix the spices and rub them into the salmon fillet. Place everything in the vacuum sealing bag and vacuum seal using the settings indicated. Place in the refrigerator to marinate for 4 to a maximum of 6 hours. Take the salmon gravadlax out of the vacuum sealing bag. Wash off the spice mixture with cold running water and pat the fillet dry. Slice the salmon fillet very thinly to serve. Settings Vacuuming Vacuum level: Salmon gravadlax in a curry and mustard sauce Useful tip Serve the salmon gravadlax with salad or with a dab of sour cream on a blini or rösti.