1 lb salmon (loin preferably)
“1:1:2 Nordic brine” – 1 part sugar, 1 part salt, 2 parts water
1 bunch dill, washed
Trim four edges of salmon to obtain a thick log.
Place the salmon into a shallow dish and cover with 1:1:2 brine for approximately 40 minutes to cure.
Butterfly (i.e., cut one side lengthwise, and lay flat).
Chop dill coarsely, and spread in the center of the butterflied log. Roll and wrap in plastic very tightly two or three times. Push the ends in, twist and tie ends tightly. The roll must be completely waterproof.
Poach at 37°C (98.6°F) for approximately 1 hour 15 minutes; this process yields a melting texture to the fish, while keeping the appearance raw.
Place in ice water bath. At this point you can let it rest up to a day, it will be even better.
Slice the rolled gravlax into small pieces.
Serve with segments of blood orange, baked potato chips, petite spinach leaves, pickled mustard seeds and Hovmastar sauce.
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