Description
A traditional Swedish dish made with cured salmon, known for its delicate flavor and texture.
Ingredients
Scale
- 2 pounds fresh salmon fillet, skin on
- 1/2 cup coarse sea salt
- 1/2 cup granulated sugar
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon zest
- 1 tablespoon vodka (optional)
Instructions
- Rinse the salmon fillet under cold water and pat dry with paper towels. Place the salmon skin-side down on a large piece of plastic wrap or parchment paper.
- In a mixing bowl, combine the coarse sea salt, granulated sugar, crushed black peppercorns, chopped dill, lemon zest, and vodka (if using). Mix well.
- Evenly spread the salt mixture over the flesh of the salmon, ensuring it is fully covered.
- Wrap the salmon tightly in the plastic wrap or parchment paper, then place it in a shallow dish or on a baking sheet to catch any liquid that may escape.
- Place a weight on top of the wrapped salmon, such as a heavy skillet or a few cans, to help press the salmon as it cures.
- Refrigerate the salmon for 48 hours, turning it every 12 hours to ensure even curing.
- After 48 hours, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.
- Slice the gravad lax thinly at an angle and serve with mustard sauce, rye bread, or on a salad.
Notes
- For a sweeter flavor, add a tablespoon of maple syrup to the curing mixture.
- Try adding other herbs like fennel fronds or parsley for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 48 hours curing
- Category: Appetizer
- Method: Curing
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies