Salmon gravlax
My salmon gravlax is cured with salt, sugar and fresh dill for a delicate texture, and keeps in the fridge for up to two weeks.
Ingredients
Directions
Your screen will stay on while you cook.
- Step 1: In a bowl, mix together the salt and sugar.
- Step 2: On a tray, spread half of the salt and sugar mixture evenly. Place the salmon, skin side down, on top of the mixture. Cover the salmon with the remaining salt and sugar mix, ensuring it’s fully coated. Lay the dill on top of the salmon.
- Step 3: Place another tray on top of the salmon to weigh it down, then wrap everything tightly in cling film.
- Step 4: Place the tray in the fridge and allow the salmon to cure for 48 hours.
- Step 5: After 48 hours, remove the salmon from the fridge and rinse it well under cold water. Pat it very dry with paper towels.
- Step 6: Slice the salmon thinly, leaving the skin behind. Note: the tail end may be a little saltier as it is thinner than the rest of the fillet.
- Step 7: Any unsliced cured salmon will keep in the fridge for up to 2 weeks.
Video
About this recipe
Salmon gravlax is a Nordic dish made from salmon cured in a mixture of salt, sugar, and fresh dill. It is typically served as an appetiser or snack, but it's also great for a lox bagel. The curing process enhances the salmon's flavour and texture.
Keywords: Salmon gravlax, Snack, Nordic, Fish, Fish and Seafood, Make Ahead, Techniques, Technique, salmon gravlax recipe, homemade cured salmon, dill cured salmon, Nordic gravlax, how to cure salmon at home, salt and sugar cured salmon, make ahead salmon starter
More like this
Comments & ratings
–out of 5
Loading ratings…
Cooked this? Rate it and tell us how it went
Thanks for sharing!
Your comment is with the team and will show here once it’s approved.