Gravlax
Scandinavia's ancient salt-cured salmon — fresh salmon fillets cured for 48 hours in a mixture of salt, sugar, dill and optionally vodka or aquavit until the texture transforms to silky, buttery and intensely flavoured. No cooking required.
- Total
- 50 min
- Serves
- 8
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix salt, sugar and white pepper together. If using spirits, rub over the salmon flesh first.
About 5 min
Lay half the dill in the base of a deep dish. Place the salmon skin-side down. Cover the flesh entirely with the salt-sugar cure. Pile remaining dill on top.
About 11 min
Place a second dish or cling film on top. Weigh down with a heavy tin or book. Refrigerate.
About 11 min
After 24 hours, turn the salmon (skin-side up), baste with the released juices, re-cover and weigh down. Return to fridge for another 24 hours. Minimum curing time is 36 hours; 48 is ideal.
About 11 min
Remove from cure. Scrape off the dill and pat dry. The flesh will have firmed and deepened in colour.
About 11 min
Slice very thinly on the diagonal, holding your knife almost horizontal. Make the mustard-dill sauce by whisking mustard, honey, dill and vinegar, then drizzling in oil until thick. Serve gravlax on blinis or dark rye with the sauce and lemon.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 14 g
- Fibre
- 0 g
- Sugar
- 6 g
- Sodium
- 1200 mg
Contains: gluten, fish
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Recipe by Boon Tools.