Gravlax (Cured Salmon)
18 days ago
This delicate, salt-and-sugar cured salmon is infused with fresh dill for a melt-in-your-mouth experience that is purely elegant! Had to include this one...what can I say, I'm 1/2 Swedish!
Recipe
Swedish Gravlax (Cured Salmon)
Ingredients
·1 lb fresh salmon fillet (sushi-grade, skin-on)
·1/4 cup kosher salt
·1/4 cup granulated sugar
·1 tsp crushed white peppercorns
·1 large bunch fresh dill, roughly chopped
·1 tsp lemon zest
Instructions
1.Prepare the Salmon: Check the salmon for any pin bones and remove them with tweezers. Pat the fish completely dry.
2.Mix the Cure: In a small bowl, combine the salt, sugar, white peppercorns, and lemon zest.
3.Apply the Cure: Lay a large piece of plastic wrap on a flat surface. Place half of the chopped dill on the plastic wrap. Lay the salmon skin-side down on top of the dill. Rub the salt and sugar mixture generously over the flesh of the salmon. Cover the top with the remaining dill.
4.Wrap and Weight: Wrap the plastic tightly around the fish. Place the wrapped salmon in a shallow dish. Top the fish with a flat plate or small cutting board, and place a heavy object (like a couple of large cans or a brick) on top to weigh it down.
5.Curing Process: Place the dish in the refrigerator. Let the salmon cure for 36 to 48 hours. Every 12 hours, turn the fish over and drain any liquid that has collected in the dish.
6.Rinse and Slice: Once cured, remove the salmon from the plastic. Gently scrape off the dill and salt mixture, then rinse the fillet under cold water and pat dry.
7.Serve: Using a very sharp thin knife, slice the gravlax at a sharp angle into paper-thin slices, away from the skin.
Serving Suggestions: Serve on rye bread or hard tac with a dollop of honey-mustard dill sauce and extra fresh dill, also great on bagels with cream cheese and capers!
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