MOUTH-WATERING GRAVLAX — Scandinavian-Style Salt & Sugar Cured Trout Or Salmon... Yummo!
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.
In a bowl, mix together the sea salt, sugar, and crushed black peppercorns.
Place a large piece of plastic wrap on a flat surface and lay half of the dill on it.
Place the salmon fillet skin-side down on the dill.
Sprinkle the salt mixture evenly over the salmon, then add the remaining dill on top.
If using vodka, drizzle it over the salmon.
Layer the lemon slices on top of the dill.
Wrap the salmon tightly in the plastic wrap, ensuring it is sealed well.
Place the wrapped salmon in a dish and weigh it down with a heavy object (like a cast iron skillet).
Refrigerate for 48 hours, turning the salmon every 12 hours.
After 48 hours, unwrap the salmon and rinse off the curing mixture under cold water.
Pat the salmon dry with paper towels and slice thinly to serve.
Spice Level:
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