Gravlax (Dill-Cured Salmon)
From: Sweden
Servings:
4-6
Difficulty:
Medium
Ingredients
- 500g fresh salmon fillet, skin-on if possible
- 50g granulated sugar
- 75g coarse sea salt
- ½ tsp white or black peppercorns
- 1 cup fresh dill, chopped (about 2 bunches)
- For mustard-dill sauce: 2 tbsp Dijon or whole-grain mustard
- 1 tbsp granulated sugar
- 1 tbsp red wine vinegar
- ½ cup neutral oil
- Salt, pepper, fresh dill to finish
- For serving: lemon wedges, thinly sliced bread or rye crackers, boiled potatoes
Instructions
- 1. Mix sugar, salt, pepper, and dill in a bowl.
- 2. Pat salmon dry with paper towels.
- 3. Place salmon skin-side down in a shallow glass or ceramic dish.
- 4. Rub thoroughly with the cure mixture, pressing it into the flesh.
- 5. Wrap tightly with plastic wrap.
- 6. Place a board on top and weight it down with something heavy (canned goods work).
- 7. Refrigerate for 48 hours. After 24 hours, turn the fish over and re-wrap, leaving the cure in place.
- MUSTARD-DILL SAUCE:
- 8. In a small bowl, mix mustard, sugar, and vinegar.
- 9. Whisking constantly, slowly drizzle in oil until fully emulsified and creamy.
- 10. Season with salt, pepper, and add fresh dill.
- FINISH SALMON:
- 11. After 48 hours, remove salmon from wrap.
- 12. Brush or gently rinse off most of the cure (some light coating is fine).
- 13. Pat dry with paper towels.
- 14. Using a thin, sharp knife, slice very thinly at a shallow angle against the grain.
- 15. SERVE cold with mustard-dill sauce, lemon wedges, bread or crackers, and boiled potatoes.