Nordic

Gravlax

Name: Gravlax
Total time: 2895 min
Yield: 6 servings
Cuisine: Nordic
Ingredients: 1 kg (2.2 lbs) fresh salmon fillet, skin-on, pin bones removed; 85g (1/3 cup) coarse sea salt; 100g (1/2 cup) granulated white sugar; 1 large bunch of fresh dill, roughly chopped; 1 tbsp white peppercorns, crushed

Silky cured salmon kissed with dill, salt, and sugar — Scandinavia's elegant answer to smoked fish, served thin-sliced with mustard sauce.

2895 minutes

Serves 6

Appetizer

Contains common allergens

Fish Seafood

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Instructions

6 steps

1
Inspect the salmon for any remaining pin bones and remove them with tweezers. Pat the fillet completely dry with paper towels.

2
In a small bowl, whisk together the coarse sea salt, granulated sugar, and crushed white peppercorns until evenly combined.
3
Lay out a large piece of plastic wrap on a baking sheet. Place the salmon skin-side down. Rub the salt mixture thoroughly over the flesh side, then press the chopped dill onto the seasoned surface.
4
Tightly wrap the salmon in multiple layers of plastic wrap to prevent leakage. Place a second baking sheet on top and weigh it down with heavy cans.
5
Refrigerate for 48 hours. Turn the wrapped salmon over every 12 hours to ensure even curing.
6
Unwrap the salmon, scrape off the dill and spices, and gently pat dry. Slice very thinly on a bias to serve.

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