Gravlax with Whisky and Honey
Succulent gravlax with a whisky and honey cure that gives the fish a gently smoky sweetness and a beautiful golden color.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Wash salmon fillet, pat dry with paper towels and carefully remove all pin bones with fish tweezers. If necessary, divide the fillet into two equal halves.
Cure Mix
10 Min.Combine salt, sugar and white pepper. Stir whisky and honey together in a separate bowl until smooth. Wash and finely chop the dill.
Curing Application
15 Min.Brush the flesh side of the salmon first with the whisky-honey mixture, then sprinkle the dry cure evenly over it and distribute the dill on top. If using two fillets, place them flesh side together.
Curing Time
36-48 Std.Wrap tightly in cling film, place in a dish, weight with approx. 1.5 kg and refrigerate at 2-4°C for 36-48 hours. Turn every 12 hours and redistribute the released brine over the fish.
Finishing
10 Min.Remove salmon from wrap, rinse under cold water and pat dry with paper towels. Slice thinly on the diagonal against the grain. Serve with mustard-dill sauce and dark bread.
Pro Tip
Use a peaty single malt Scotch whisky to impart a subtle smoky note to the salmon reminiscent of classic smoking.
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