Salmon Gravlax is a traditional Nordic dish that dates back centuries. This dish is made by curing fresh salmon in a mixture of salt, sugar, and dill, allowing the flavors to meld over a couple of days. The curing process not only imparts a delightful balance of savory and sweet but also preserves the salmon, giving it a firm yet silky texture. Gravlax is typically served thinly sliced as an appetizer, often accompanied by mustard sauce, rye bread, or crackers. It’s perfect for special occasions or as an elegant brunch addition.
Ingredients:
- 1 lb fresh salmon fillet (skin on, pin bones removed)
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 tablespoon black peppercorns, crushed
- 1 large bunch fresh dill, roughly chopped
- Zest of 1 lemon
Instructions:
- Prepare the cure: In a small bowl, combine the kosher salt, sugar, and crushed black peppercorns. Mix well to evenly distribute the ingredients.
- Prepare the salmon: Lay the salmon fillet skin-side down on a large piece of plastic wrap. Sprinkle the lemon zest over the flesh of the salmon. Generously cover the fillet with the salt and sugar mixture, ensuring even coverage.
- Add the dill: Spread the chopped dill evenly over the salmon. Press it gently into the surface to help it adhere.
- Wrap the salmon: Tightly wrap the salmon in plastic wrap, ensuring there are no gaps where air can get in. Place the wrapped salmon in a shallow dish or on a tray.
- Weigh it down: Place a small baking sheet or plate on top of the wrapped salmon, and weigh it down with something heavy like cans or a large jar. This will help the salmon cure evenly.
- Refrigerate and cure: Place the weighted salmon in the refrigerator for 24-48 hours, depending on how firm you want the gravlax. Halfway through the curing process, flip the salmon over to ensure even curing.
- Unwrap and serve: Once the salmon is fully cured, unwrap it and rinse off the excess cure under cold water. Pat the salmon dry with paper towels.
- Slice and enjoy: Using a sharp knife, slice the salmon thinly at an angle. Serve with mustard sauce, rye bread, or alongside your favorite accompaniments.
Tips:
- The longer you let the salmon cure, the firmer and saltier it will become, so adjust the curing time to your preference.
- Gravlax can be stored in the refrigerator for up to a week once cured.
