Cured Salmon Gravlax Recipe
Indulge in our Cured Salmon Gravlax, featuring succulent slices of salmon expertly cured with a delicate blend of sea salt, sugar, and fresh dill. Served with a zesty mustard sauce and paired with artisan crispbread, this dish offers a perfect balance of flavors and textures that will transport your taste buds to the shores of Scandinavia.
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Ingredients
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Cured Salmon Gravlax Ingredients
Method
Directions for Cured Salmon Gravlax
Prepare the Cure Mixture
In a bowl, mix together the coarse sea salt, granulated sugar, crushed black peppercorns, and lemon zest until well combined.
Prepare the Salmon
Place the salmon fillet skin-side down on a large piece of plastic wrap. Ensure the fillet is free of bones.
Apply the Cure
Spread the cure mixture evenly over the salmon fillet. Add the fresh dill on top, and drizzle the vodka or aquavit over the fish.
Wrap and Refrigerate
Wrap the salmon tightly in the plastic wrap and place it on a plate. Weigh it down with another plate or a heavy object to help the curing process. Refrigerate for 24 to 48 hours, turning the salmon every 12 hours.
Slice and Serve
After curing, unwrap the salmon, scrape off the cure, and thinly slice the gravlax at an angle. Serve with bread, crackers, or a salad.