Classic Gravlax Dill-Mustard

Name: Graved Lachs klassisch Dill-Senf
Total time: 48 h
Ingredients: 1000 g Lachsfilet mit Haut; 60 g Grobes Meersalz; 40 g Zucker; 50 g Frischer Dill; 10 g Weisser Pfeffer grob gemahlen; 30 g Koerniger Dijonsenf

GravlaxFishCold SmokingEasy48-72 hrs

Traditionally cured salmon with fresh dill, mustard and a balanced salt-sugar mixture for a classic Scandinavian experience.

Ingredients(for 0.5 kg)

Salmon fillet with skin1000 g

Coarse sea salt60 g

Sugar40 g

Fresh dill50 g

White pepper coarsely ground10 g

Grainy Dijon mustard30 g

Instructions

Preparation

15 Min.

Debone salmon fillet, rinse cold and pat thoroughly dry. Spread mustard evenly on the flesh side.

Curing Mixture

10 Min.

Combine salt, sugar and white pepper. Distribute half the dill evenly on the flesh side, then sprinkle the salt-sugar mixture over it.

Curing

48-72 Std.

Place the second half of dill on the fillet. Wrap fillet tightly in cling film, place in a flat dish and weigh down with a weight.

Turning

1 Min.

After 24 hours, turn the fillet once and weigh down again. Do not pour off the forming brine.

Finishing

10 Min.

Remove fillet from foil, scrape off dill and rinse surface cold. Cut diagonally into thin slices and serve immediately.

Pro Tip

Turn the fish after 24 hours and wrap firmly again for even curing.

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