How to make salmon gravadlax | Rick Stein's Cookery School | Rick Stein

salmon fillet

🥗Healthier: trout fillet

💰Cheaper: mackerel fillet

Trout is lower in calories and mackerel is often less expensive.

vodka

🥗Healthier: white wine

💰Cheaper: water

White wine adds flavor with fewer calories, while water is a budget-friendly option.

sea salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is less processed, while table salt is more readily available.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often cheaper.

Trim the salmon fillet slightly.

Cut the salmon in half if using one piece.

Prepare the cure by mixing 75 grams of castor sugar, 100 grams of cornish sea salt, and 2 tablespoons of ground white pepper in a bowl.

Lightly grind the cornish sea salt to help with the curing.

Add a big bunch of chopped dill (stalks and all) to the salt mixture and mix well.

Lay down cling film and place one piece on the bottom.

Put the salmon skin-side down on the cling film.

Spread the cure mixture evenly over the salmon and pat it down.

Wrap the salmon loosely with the cling film, then turn it over and wrap it tightly.

Place a heavy weight on top of the wrapped salmon and refrigerate.

Turn the salmon every 12 hours while it cures for 4 to 5 days.

After curing, remove the cling film and rinse off the cure under cold water.

Slice the salmon thinly at an angle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens