Gravlax
Gravlax is a Nordic-cured salmon. My friend’s grandmother taught me how to make this, and it’s so simple. Gravlax is definitely one of my favorite appetizers. This recipe does require a lot of faith, but it always turns out so good. I recommend using sushi-grade fish if you are worried about the curing process. I serve this recipe with water crackers and dill mustard sauce.
Gravlax Recipe
Course: AppetizersCuisine: SweedishDifficulty: MediumServings
16
servingsTotal time
48
hours10
minutesIngredients
2 Atlantic salmon filets, each weighing 1.5 lb
3 Tbsp sugar
3 tsp crushed white peppercorns
3 Tbsp coarse salt
1/2 cup fresh dill
- Gravlax Sauce:
2 Tbsp Dijon mustard
1/3 cup vegetable oil
1 Tbsp sugar
2 Tbsp Apple cider vinegar
3 Tbsp fresh dill
Directions
- Place the cleaned and dried salmon fillets side by side on top of parchment paper.
- Mix 3 Tbsp sugar, 3 tsp pepper, and 3 Tbsp salt in a small bowl
- Pat into each cut side of the salmon fillet.
- Add the dill, coarsely cut, onto one of the filets. Place the other fillet on top. Place into a Ziploc bag and close. Place this bag with a small weight on top in the refrigerator. T
- urn the fillet over every 8 hours for 48 hours.
- Before serving, scrape off the marinade and rinse off. Pat dey. Slice crosswise in very thin slices.
- Gravlax Sauce
- Cut 3 Tbsp fresh dill very finely with scissors. Mix together in a small bowl with 2 Tbsp Dijon mustard, 1/3 cup vegetable oil, 1 Tbsp sugar, and 2 Tbsp apple cider vinegar. Ideally, allow the sauce to rest for one day to develop its full flavor.
