Easy Gravlax Serving Tips
Gravlax is a traditional Nordic dish featuring raw salmon cured with a mix of salt, sugar, and dill. It's renowned for its delicate flavor and silky texture, making it a sophisticated appetizer or versatile ingredient.
Ingredients
- 1.5 lb skin-on salmon fillet pin bones removed
- 1/2 cup coarse sea salt
- 1/2 cup granulated sugar
- 1 tbsp black peppercorns crushed
- 1 large bunch fresh dill roughly chopped
- (Optional) 2 tbsp aquavit or vodka
Instructions
- Rinse the salmon fillet and pat dry thoroughly with paper towels. Ensure all pin bones are removed.
- In a small bowl, combine the coarse sea salt, granulated sugar, and crushed black peppercorns. If using, stir in the aquavit or vodka.
- Lay out a large piece of plastic wrap on a clean surface. Place half of the chopped dill in the center where the salmon will rest.
- Place the salmon fillet, skin-side down, on top of the dill. Generously rub the salt-sugar mixture all over the flesh side of the salmon.
- Sprinkle the remaining dill over the salmon, covering it completely.
- Wrap the salmon tightly in several layers of plastic wrap, ensuring it's sealed completely. Place the wrapped salmon in a shallow dish or baking pan.
- Place a weight (like a cutting board with cans on top) on the salmon. Refrigerate for 48-72 hours, turning the salmon every 12 hours and draining any accumulated liquid.
- After curing, unwrap the salmon, rinse off the curing mixture under cold water, and pat it very dry.
- Slice the gravlax very thinly on the diagonal, against the grain, using a sharp knife. Serve immediately or store tightly wrapped in the refrigerator for up to 5 days.
Notes
Ensure salmon is very fresh and ideally 'sushi-grade' or previously frozen for safety. Pressing with weights helps firm the fish. Slice thinly against the grain for best texture. Can add spices like juniper berries or a splash of aquavit for variation.