Gravlax
A delicious Nordic delicacy, cured with dill and thinly sliced like smoked salmon
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Servings: 12 Servings
Calories: 321kcal
Cost: £20.00
Equipment
- 1 Non-reactive deep dish
- 1 Cutting Board
- 1 Carving Knife
- 1 Tray with weights for pressing the salmon
- 1 Small Mixing Bowl
- 1 Whisk
Ingredients
Gravlax
- 3-3 ½ Lb. Lb Salmon Fillet, with skin.
- 4 oz Coarse Salt
- 4 oz Sugar
- 2 oz Black Peppercorns, freshly crushed.
- 2 Bunches, large Dill
Mustard Sauce
- 4 Tbsp. Dark Mustard
- 1 Tbsp. English Mustard
- 1½ oz. Sugar
- 2 Tbsp. White Wine Vinegar
- 6 Tbsp. Olive oil
- 3 Tbsp Fresh Dill, chopped. chopped
- Curing Juice as prefred
Instructions
To Make the Gravlax
- Mix the salt, sugar and peppercorns together.
- Sprinkle a layer of the seasoning on the bottom of a stainless container.
- Add a layer of crushed dill and then lay the salmon on top, skin side down.
- Top the salmon with another layer of the seasoning and then dill.
- Cover with plastic and then place another pan on top of the fish, with weights to help expel moisture from the salmon.
- Turn the salmon every 12 hours for 2 days.
- When cured (firm), scrape off the seasoning, wipe down, and slice very thinly, as for smoked salmon.
- Serve with a mustard sauce, incorporating some of the accumulated juices from the curing.
To Make the Mustard Sauce
- Mix the mustards, sugar, and white wine vinegar together in a bowl.
- Slowly beat in the olive oil.
- Add the dill and juice from the curing as desired, diluting if needed, with a little water.
- Taste and adjjust seasoning.
Notes
Note - The salmon must be very, very fresh!
Nutrition
Calories: 321kcal | Carbohydrates: 16g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 73mg | Sodium: 3882mg | Potassium: 721mg | Fiber: 1g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg