Category: Fish and Seafood
Cuisine: Nordic
Yields:
12 Servings
Difficulty: Easy
Prep Time: 5 Mins
Experience the process of making Salmon Gravlax, a classic Scandinavian dish perfected over centuries. Choose to use only salt in the curing process to allow the natural taste of the salmon to shine through, creating a unique flavor profile that is both delicate and intense.
Apply salt to the fish carefully and let it cure for 24 hours to ensure perfect texture and taste. This meticulous approach results in a firm appearance that still allows the deep, concentrated taste of the salmon to come through.
Adapt Gravlax to any dining occasion, whether it’s an elegant appetizer or a casual meal on a toasted bagel. Experiment with different herbs and seasonings to add a personal touch and create a unique flavor profile.
Discover the nutritional benefits of Gravlax, which make it a delicious and healthy addition to any meal. This dish is rich in omega-3 fatty acids, protein, and B vitamins, making it a nutritious and flavorful option.
Embark on a culinary journey by trying to make Gravlax at home and experience the flavors of the Nordic region in your own kitchen. This classic Scandinavian dish offers a glimpse into the rich history and culture of the region.
In conclusion, Gravlax is not only a delicious dish but also a gateway to exploring the culinary traditions of Scandinavia. Trying to make it at home invites cooks to engage with the recipe and discover the flavors and techniques that have been perfected over centuries.
A side salad can be a great complement to Gravlax.
Ingredients
Adjust Servings
Instructions
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Start making gravlax one day ahead of serving. On a large plate place a piece of plastic wrap overlapping enough to later completely envelope the salmon.
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Place the fillet in the middle of the plate (skin up) and cover it completely with a thick layer of salt.
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Gently turn the fish around (upside down) and cover the flesh with a thick layer of salt. Cover tightly with the plastic wrap.
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Place a heavy object on top of your salmon and refrigerate for exactly 24 hours.
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Remove the heavy object and unwrap the fillet. There will be a substantial amount of water on the plate. Discard it. Rinse the salmon and pat it dry.
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Salmon gravlax will now be ready to be thinly sliced and served.
Notes
Since this cured salmon is not cooked, please make sure to use the freshest fish. If you are unsure of your fish source, freeze the raw fillet and then use it (thawed) in this recipe. Please make sure you do not brine the fish for longer than 24 hrs. If you exceed this time frame, the gravlax might be too salty.