Gravlax (cured salmon)
A traditional Nordic cured salmon, easy to make yet luxurious. Silky and salty, you can have it for breakfast, lunch or dinner and get your fix of Omega 3's!
- Mix salt, sugar and pepper together.
- Place 2 sheets of plastic wrap in a cross on a baking sheet. Sprinkle about 1/3 of the salt mix in the center. Add the fish on top and sprinkle the rest of the mix. Top with the dill, and wrap carefully with several layers of plastic to make the package as tight as possible.
- Place in a shallow dish to collect any leaking juices (it will leak no matter how tight you wrapped it, not to worry, it’s normal!), and top with a smaller dish weighted down by a heavy can (this will help press the moisture out of the salmon as it cures).
- Refrigerate the salmon for 3 days, turning it every 12 hours
- When ready to eat, remove the dill and rinse the salmon under cold water to remove any pieces of salt mix. Dry thoroughly and lay it flat on a cutting board. With a long thin slicing knife, slice the salmon at about a 30 degree angle (or lower if you can) into thin slices.
- Serve with some fresh chopped dill, and if you wish a honey mustard dill sauce that you can find here https://cuisinewithme.com/honey-mustard-dill-sauce/
Once you have tried this, feel free to experiment with additional spices, such as crushed caraway seeds, juniper berries, fennel seeds, coriander… Gravlax will keep in the refrigerator for 3 weeks, provided you used very fresh salmon. It will also freeze very well. Nutritional value is based on a 4 oz serving – you will likely serve less if you offer as an appetizer.
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