Scandinavian dish made of salmon filet cured in a mix of salt, sugar and dill. Very easy to make, just need to planning ahead. Perfect as an apéritif or starter for 4/5 people or main for 2. As an apéritif or starter serve with rye bread. As a main serve with a side of dill and butter potatoes.
Recipe
Serves: 2 to 4 | Prep time: 10min | Rest time: 24h to 48h
Ingredients*
- 360g whole salmon filet (12oz)
- 90g coarse salt (3oz)
- 90g white sugar (3oz)
- Fresh dill (~5g | 0.2oz), chopped
(*) Use equal amounts of salt and sugar. Salt + sugar weight should be about 1/2 of the salmon weight.
Method
Prepare the salmon and cure
- Select a deep dish adapted to the size of your salmon. If using a larger recipient you may need to add more salt and sugar respecting the same 50/50 proportion.
- Add salt, sugar and chopped dill fronds/ leaves (chop dill on a chopping board or directly cut it in with scissors). Mix well. (picture 1).
- Pat the salmon dry with a paper towel. Run you finger across the salmon to make sure no bones are left. Pick them out if needed.
- Place the salmon face down in the sugar and salt mix (skin side up). Bring the salt and sugar towards the salmon so that all of the flesh is in contact with the brine (picture 2).
- Cover with cling film, and press the film down making sure that the film is flat against the salmon fillet. Place another container of similar size as the first over the wrapped salmon, that will ensure that it stays in good contact with the bring overnight.
- Place in the fridge 24h to 48h. The longer you cure the fish the harder and more seasoned it gets. 24h=soft cure (picture 4). 36h=semi-hard cure. 48h=hard cure.
Rinse and serve
- Remove salmon filet from the brine and rinse under clear water in order to remove the excess salt and sugar.
- Pat dry with clean paper towels.
- Place on a cutting board and use a sharp knife to cut thin strips of salmon (picture 4). Start starting at the end of the tail and position the blade as horizontally as possible, so as to make thin slices. Make sure to cut the skin off.
- Serve with rye bread or boiled potatoes dressed with salt, dill and butter.
- Enjoy!
Substitutions
I suggest here some possible substitutions to adapt the gravlax to your preferences.
| Recipe components | Possible substitutions* |
| Other seasoning | Add the seasoning in with the salt and sugar mix. You can replace the dill and mix and match to your liking: • Crushed coriander seeds • Crushed Sichuan peppercorns • Pink peppercorns • Crushed juniper berries • Zest of 1 lime • 50ml gin or vodka |
Country
Scandinavia
Scandinavia
The Global Homecook 