Salmon Gravlax

Yields: 12 Servings Difficulty: Easy Prep Time: 5 Mins

Simple and delicious. This Scandinavian dish goes back to the middle ages. The meat is typically cured with salt, sugar and dill.  This version uses only salt resulting in a pure taste. The flavor will resemble a cross between raw and smoked salmon.

Ingredients

0/2 Ingredients
Adjust Servings

Instructions

0/6 Instructions
  • 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.
  • Place the fillet in the middle of the plate (skin up) and cover it completely with a thick layer of salt.
  • Gently turn the fish around (upside down) and cover the flesh with a thick layer of salt. Cover tightly with the plastic wrap.
  • Place a heavy object on top of your salmon and refrigerate for exactly 24 hours.
  • 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.
  • 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.

Tags

#Fish  #gravlax  #salmon  

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