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Gravlax (Dill-cured Salmon)

Monday, 16 May 2011

Gravlax, which translates into "buried salmon", is a Scandinavian dish made of raw salmon, cold-cured in salt, sugar, and dill. It is delicious to eat, expensive to buy, but extremely easy to make at home. You need good quality salmon fillets, salt, sugar, pepper, dill, all of which are easy to get, and 48 hours of patience.

Gravlax (Dill-cured Salmon)

My original plan was to include Vodka as it is thought to bring the flavour out of the other ingredients and help permeate the salmon resulting in smoother taste and finish. I was too excited and too engaged in photographing the ingredients and process I forgot all about it until it's all wrapped up tightly in 3 layers of clingfilm. Oh well, there will deifnitely be a take 2 as it was really delicious - salty, spicy and delicate fresh flavours.

Gravlax (Dill-cured Salmon)

I wiped away the briny mixture and sliced the salmon straightaway after 48 hrs of curing and found it was too salty. So for the second fillet, I rinsed off all the briny mixture, patted dry with paper towels then sliced before serving.

Gravlax (Dill-cured Salmon)

Printable recipe
Adapted from Honest Vanilla
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 48 hrs

  • 2 x 200 g salmon fillets
  • 30 g sea salt
  • 8 g sugar
  • 8 g brown sugar
  • 5 g (about 2 tsp) freshly ground black pepper
  • 7 g (about 6 sprigs) fresh dill
  • Washed salmon fillets under running cold water and pat dry.
  • Lay both pieces of fillet, skin-side down on a large cling wrap.
  • Mix dill, salt, sugar and pepper in a bowl.
Gravlax (Dill-cured Salmon)
  • Spread the herb mixture evenly on one piece of the fillet.
  • Place the other fillet over it, rub mixture on the sides of the fillets and hold down tightly.
Gravlax (Dill-cured Salmon)
  • Wrap salmon fillets in 3 layers of cling wrap and seal it in a Ziploc bag.
Gravlax (Dill-cured Salmon)
  • Place it in the fridge and use a chopping board to weigh down the fillets.
  • Chill for 48 hrs and remember to turn it over every 12 hrs so that the briny mixture that develops over time will bastes the fillets evenly.
  • Before serving, remove fillets from briny mixture, rinse away the brine and pat dry with paper towels. Slice thinly and serve.
Gravlax (Dill-cured Salmon)

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