Gravad lax or Dill-Cured Salmon Recipe

Gravad lax or Dill-Cured Salmon Recipe

Gravad lax or Dill-Cured Salmon Recipe

Gravad lax or Dill-Cured Salmon Recipe

Gravad lax or Dill-Cured Salmon Recipe

Servings: 6

Ingredients:

  • 750 g (26 oz) fresh salmon filet with skin on
  • 85 g (3 ¼ oz) sugar
  • 120 g (4 oz) salt
  • 8 tbs chopped dill
  • 1 tsp crushed white pepper

Sauce:

  • 2 tbs mild Swedish mustard
  • 1 tsp Dijon mustard
  • 2 tbs sugar
  • 1½ tbs red wine vinegar
  • salt, white pepper
  • 200 ml (1 cup) oil (not olive oil)
  • chopped dill

Procedure:

  1. To minimise the risk connected with eating raw fish, you might want to freeze the salmon before preparing it.
  2. When defrosted, scale the salmon and remove the small bones, but leave the skin on.
  3. Make a few cuts in the skin so the marinade will penetrate from below.
  4. Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill.
  5. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours.
  6. Then refrigerate for 24−48 hours, turning the salmon filet a few times.
  7. Rinse the salmon in cold water.
  8. Cut into thin slices without getting too close to the skin, so the dark salmon is included.
  9. Gravlax sauce is served alongside the dill-cured salmon.
  10. Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper.
  11. Stir vigorously, while pouring on the oil in a steady, thin stream.
  12. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
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