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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Gravlax
- 1
Prepare the Cure
In a bowl, mix together the sea salt, granulated sugar, chopped fresh dill, and crushed black peppercorns.
- 2
Prepare the Salmon
Lay the salmon fillet skin-side down on a large piece of plastic wrap. Make sure the fillet is bone-free.
- 3
Apply the Cure
Evenly sprinkle the cure mixture over the salmon fillet, ensuring it covers the entire surface.
- 4
Wrap and Refrigerate
Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish. Place a weight on top (like another dish or cans) and refrigerate for at least 48 hours, up to 72 hours.
Serving the Gravlax
- 5
Slice the Gravlax
After curing, unwrap the salmon and rinse off the cure under cold water. Pat dry with paper towels. Using a sharp knife, slice the salmon thinly at a 45-degree angle.
- 6
Toast the Rye Bread
While the salmon is curing, you can toast the rye bread slices in a toaster or on a grill until they are crispy.
- 7
Serve
Arrange the sliced gravlax on a platter, serve with crème fraiche, capers, and toasted rye bread on the side.