Dry Cured Salmon - Gravlax - Lox Recipe - Heghineh Cooking Show
Recipe Information
Gravlax
Cultural Context
Gravlax is a traditional Scandinavian dish of salmon that has been cured with a mixture of salt, sugar, and dill. It is often served as an appetizer with mustard sauce and bread.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Get a fresh piece of salmon, preferably with skin on.
If skin is removed, proceed with the clean salmon.
Prepare the spice mix with sea salt, white pepper, cane sugar, and optional dried dill.
Generously cover the salmon with sea salt, ensuring all parts are salted without over-salting.
Lightly sprinkle white pepper over the salmon.
Drizzle cane sugar over the salmon lightly.
Add a pinch of dried dill and rub the spices into the salmon to combine.
Place the salmon in a deep dish to catch juices that will form during curing.
Cover the dish with foil and refrigerate for 12 to 15 hours.
After curing, remove the salmon from the fridge and rinse off excess salt and spices with cold drinking water.
Pat the salmon dry with a paper towel to remove excess liquid.
Drizzle olive oil over the salmon, using as much as preferred.
Wrap the salmon tightly in plastic wrap and refrigerate for another day or two.
After curing, slice the salmon thinly with a sharp knife.
Optionally, use a mandolin to slice beetroot and layer it on top of the salmon for color.
Wrap the beetroot-covered salmon in plastic wrap and refrigerate for another day or two before serving.
Serve the gravlax with lemon slices and capers if desired.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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