Gravlax (Scandinavian Cured Salmon)
Classic Scandinavian cured salmon prepared without heat or smoke, using only salt, sugar, and dill. The cure draws moisture from the fish and denatures proteins. After 48 hours the result is a silky, aromatic salmon.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesRinse salmon fillet, pat dry and remove pin bones with tweezers. Mix salt, sugar and white pepper together.
Curing
48 hoursDistribute cure mix on both flesh sides, layer dill generously. Place fillets together, wrap in foil, weigh down and refrigerate at 2–4 °C. Turn every 12 hours.
Finishing
10 minutesUnwrap fillets and remove the cure and dill. Slice thinly on a diagonal with a long sharp knife and serve immediately or refrigerate vacuum-sealed for up to 5 days.
Pro Tip
Place fresh dill generously between the fillets – it is the aromatic heart of gravlax and should not be skimped on.
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