How to Make Salmon Gravlax / Cured Salmon
Recipe Information
Salmon Gravlax
Cultural Context
Originating from the Nordic countries, gravlax was traditionally prepared by fishermen who would cure salmon with salt, sugar, and dill to preserve it. This delightful dish has become a staple in Scandinavian cuisine, often served at festive occasions. Today, gravlax is enjoyed worldwide, with variations that include different herbs and spices, showcasing its adaptability and enduring popularity.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
vodka
🥗Healthier: white wine
💰Cheaper: water + lemon juice
White wine adds flavor while being lower in alcohol content.
salmon fillet
🥗Healthier: trout
💰Cheaper: mackerel
Trout is leaner and mackerel is often less expensive.
cream cheese
🥗Healthier: Greek yogurt
💰Cheaper: ricotta
Greek yogurt provides creaminess with fewer calories.
fresh dill
🥗Healthier: parsley
💰Cheaper: dried dill
Parsley is more readily available and dried dill is cost-effective.
Buy fresh Atlantic salmon, not defrosted, and trim off the fatty parts.
Slice off a section of salmon that has a similar thickness throughout to fit into the container.
Check the filet for bones by touch, using tongs to remove any if found.
Peel a section of horseradish root about 2 inches long and grate about 3 tablespoons, or use jarred horseradish.
Peel three medium-sized beets, grate them, and set aside.
In a large bowl, add coarse sea salt, brown sugar, lemon zest, lime zest, grated horseradish, chopped fresh dill, and grated beets.
Add Irish whiskey to the mixture; note that vodka can be used instead, but whiskey is preferred here.
Mix all the ingredients together to incorporate.
In a suitable container, add half of the curing mix, followed by the salmon skin-side up.
Top the salmon with the remaining curing mix, pushing down slightly to immerse the fish.
Cover the container and refrigerate for 48 hours.
After 48 hours, remove the salmon and rinse off the curing mix under cold water, scrubbing with fingers to get it all off.
Place the salmon on a rack or plate to dry out, uncovered in the fridge for 2 to 3 days.
After 2 to 3 days, the gravlax is ready to eat; it will have a beautiful color.
To make a dill cream sauce, add sour cream to a small bowl, then add horseradish, lemon zest, lime zest, fresh dill, lemon juice, olive oil, and a pinch of salt and pepper, mixing well.
Slice the gravlax using a sharp knife, aiming for about 2 mm thickness.
Thinly slice some red onion or shallots and Lebanese cucumber.
Serve the gravlax on German bread, topping with cucumber slices and spooning on the dill cream sauce.
Fold the gravlax into waves for presentation, topping with sliced onion and capers, finishing with small sprigs of dill.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
Allergens
Also Known As
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