Gravlax
Cured salmon with dill.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Gravlax to your week, check it against your household's allergens, and build the shopping list automatically.