GRAVAD LAX marinated SALMON | Grav Lax | Bart van Olphen
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.
Mix sea salt, sugar, and black pepper in a bowl.
Spread half of the salt mixture in a shallow dish.
Place the salmon fillet skin-side down on the salt mixture.
Sprinkle lemon zest and fresh dill over the salmon.
Pour vodka evenly over the salmon.
Cover the salmon with the remaining salt mixture, pressing it down gently.
Wrap the dish tightly with plastic wrap and refrigerate for 48 hours, flipping the salmon halfway through.
Remove the salmon from the dish and rinse under cold water to remove excess salt.
Pat the salmon dry with paper towels and slice thinly at an angle.
Serve with mustard, olive oil, capers, red onion, and toasted baguette.
Accompany with cream cheese and cucumber slices.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
Allergens
Also Known As
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