Gravlax
Gravlax is a classic Nordic cured salmon that is prepared with a simple mixture of salt, sugar, and fresh dill for a silky and flavorful result. It is incredibly easy to make at home and far superior to store bought versions.
Salt and dill cured salmon served thinly sliced as an elegant appetizer.
Nutrition per serving
Ingredients
Cure
Instructions
Prepare the Cure
Mix together the coarse sea salt, sugar, and coarsely ground white pepper in a small bowl. Pat the salmon fillet dry with paper towels and check for any remaining pin bones using your fingers, removing them with tweezers.
Apply the Cure
Spread half the dill on the bottom of a shallow dish. Place the salmon skin side down and drizzle with aquavit. Rub the salt and sugar mixture generously over the flesh side of the salmon, then cover with the remaining dill.
Cure the Salmon
Cover the dish tightly with plastic wrap and place a heavy weight such as a plate or cutting board on top. Refrigerate for 48 hours, turning the salmon every 12 hours and spooning the accumulated liquid back over the fish.
Slice and Serve
Remove the salmon from the cure and brush off the dill and excess salt. Using a very sharp long knife, slice the salmon thinly on a diagonal starting from the tail end. Serve on rye bread with mustard dill sauce.
Substitutions
Common mistakes
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