Scandinavian Aquavit Gravlax
A classic Scandinavian gravlax with aquavit, dill, and coarse sea salt. The fish is cold-cured and develops a spicy, slightly anise-like aroma from the aquavit. Ideal as a festive appetizer.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesRemove pin bones from the salmon fillet using tweezers. Mix all curing ingredients together. Generously cover one side of the salmon with the mixture and drizzle aquavit over it.
Wrapping & Chilling
48-72 hoursWrap the salmon tightly in cling film, place on a tray, weigh it down, and store in the refrigerator at 2-4 °C. Turn every 12 hours and redistribute the released brine.
Finishing
10 minutesUnwrap the salmon, scrape off the curing mixture and dill with the back of a knife (do not rinse). Slice thinly at an angle and serve immediately or store in the refrigerator for up to 5 days.
Pro Tip
Always use fresh sushi-grade salmon or freeze the fish for 72 hours at -18 °C before curing to eliminate any potential parasites.
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