Cured Salmon Recipe Latvian Style

Salt-cured salmon, known as "gravlax" in Scandinavian cuisine, is a popular dish in Latvia as well. To make salt-cured salmon Latvian style, you'll need fresh salmon, salt, sugar, and a blend of herbs and spices for flavor. Here's a basic recipe:

Ingredients:

1 pound (450g) fresh salmon fillet, skin-on
2 tablespoons sea salt
1 tablespoon sugar
1/2 teaspoons crushed black peppercorns
pinch of cinnamon

Instructions:

Prepare the Salmon:

Rinse the salmon fillet under cold running water and pat it dry with paper towels.
Check for any small bones and remove them using tweezers.
Mix the Curing Mixture:

In a bowl, combine the sea salt, sugar, and crushed black peppercorns and cinamon. This mixture is what will cure the salmon.
Cure the Salmon:

Place a piece of plastic wrap or parchment paper on a clean surface, larger than the salmon fillet.
Sprinkle a portion of the curing mixture evenly over the plastic wrap or parchment paper.
Lay the salmon fillet, skin-side down, on top of the curing mixture.
Cover the salmon with the remaining curing mixture, making sure it's evenly distributed over the entire surface of the fish.
fold in half and Refrigerate:

Place the salmon in a shallow dish or on a tray to catch any liquid that may seep out during the curing process.
Refrigerate the for 24 hours. The longer you leave it in the fridge, the firmer the texture will become. Be sure to taste it occasionally to check for your desired level of saltiness.
Slice and Serve:

After the curing period, remove the salmon from the fridge.
Scrape off the excess curing mixture and discard it.
Using a sharp knife, thinly slice the cured salmon at an angle. Start at the thickest end and work your way towards the tail.
Serve the salt-cured salmon with traditional Latvian accompaniments such as rye bread(I prefer French baguette), butter, and perhaps some fresh dill and lemon for garnish.
Enjoy your homemade Latvian-style salt-cured salmon, which can be a delightful appetizer or part of a smorgasbord-style meal.
Don't miss out on this delightful journey into the heart of Latvian cuisine.
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