Mojito Gravlax

Mojito Gravlax

                  Ingredients                                          Yield: One Fillet of Salmon

• 700g (1 Filet)           Salmon (Skin On)
• 200g (1 Cup)            Brown Sugar
• 45ml (3Tbsp)           Lime Juice
• 45ml (3 Tbsp)          Rum
• 20g (2 Cups)            Mint Leaves
• 100g (1/2 Cup)        Kosher Salt

                   Instructions

1. Place the salmon filet in a big enough dish to hold the entire filet. 
2. In bowl mix the sugar salt and mint. Break up the leaves while mixing it all together with your hands.
3. Pour the lime juice and rum over the filet and be sure it gets completely covered. 
4. Sprinkle the sugar mixture over the salmon and cover evenly. 
5. Wrap dish in plastic wrap and place in the fridge for 24 hours.
6. Fish is cured when the filet is stiffer and the slices are somewhat transparent. 
7. Using a very sharp knife cut thin slices. 
8. Use on open faced sandwiches, as hors d'oeuvres, or whatever you'd like. 

Check out the video!

https://www.youtube.com/watch?v=OINyDEljVtM