Traditional Scandinavian gravlax with fresh salmon cured in salt, sugar, and dill, creating an elegant Nordic delicacy that's surprisingly simple to make at home.
Recipe Details
Ingredients
- 1kg fresh salmon fillet, skin on, pin bones removed
- 100g coarse sea salt
- 80g caster sugar
- 1 large bunch fresh dill, roughly chopped
- 1 tbsp white peppercorns, coarsely crushed
Instructions
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Check the 1kg fresh salmon fillet carefully for pin bones and remove any with tweezers. Pat completely dry with paper towels - any moisture will affect the curing process.
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Mix the 100g coarse sea salt, 80g caster sugar, and crushed 1 tbsp white peppercorns in a bowl to create the curing mixture.
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Spread half the curing mixture in a dish large enough to hold the salmon. Cover with half the 1 large bunch fresh dill, then place the salmon skin-side down on top.
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Cover the salmon with the remaining dill, then pack the remaining curing mixture over the top, ensuring the fish is completely covered.
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Wrap tightly in plastic wrap, place a weighted plate on top, and refrigerate for 48-72 hours, turning every 12 hours and draining any liquid that accumulates.
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After curing, scrape off the salt mixture and dill. Slice thinly at an angle with a sharp knife, starting from the tail end. Serve immediately on dark bread with mustard sauce.
Tips
Salmon Quality: Use the freshest salmon possible from a reputable fishmonger. Sashimi-grade is ideal since the fish won't be cooked.
Curing Time: 48 hours minimum, but 72 hours creates deeper flavor and firmer texture. Don't exceed 96 hours or it becomes too salty.
Weight Distribution: The weight helps extract moisture and ensures even curing. Use books wrapped in plastic or heavy plates.
Slicing Technique: Use a long, sharp knife and slice at a 45-degree angle for the most elegant presentation. Start from the thin tail end.
Dill Importance: Fresh dill is essential - dried won't provide the same flavor. The herb infuses the salmon with its distinctive Nordic taste.
Storage: Once cured and sliced, gravlax keeps in the refrigerator for 3-4 days. Slice only what you need and keep the rest wrapped.