Gravlax Cure with Dill

Name: Gravlax Beize mit Dill
Total time: 10 min
Ingredients: 45 g Grobes Meersalz; 35 g Weisser Zucker; 10 g Getrockneter Dill; 5 g Weisser Pfeffer gemahlen; 5 g Zitronenschale getrocknet

RubOtherDryingEasy10 minutes

Classic Scandinavian curing blend of salt, sugar and dill, perfect for curing fresh salmon or other fatty fish.

Ingredients(for 0.1 kg)

Coarse sea salt45 g

White sugar35 g

Dried dill10 g

White pepper ground5 g

Dried lemon zest5 g

Instructions

Prepare ingredients

3 Minuten

Weigh all dry ingredients and place them in a clean bowl.

Mix

3 Minuten

Thoroughly combine salt, sugar, dill, white pepper and dried lemon zest until a homogeneous blend is achieved.

Fill

2 Minuten

Transfer the finished curing blend into an airtight jar and store in a cool, dry place. Shelf life: up to 6 months.

Pro Tip

Fresh dill gives a more intense flavour than dried – if using fresh dill, triple the amount and place it directly on the fillet.

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