Imagine transforming a simple salmon fillet into a culinary masterpiece that transports you straight to the pristine fjords of Scandinavia. Gravlax, a traditional Nordic delicacy, is not just a recipe—it's an art form that turns ordinary fish into an extraordinary gastronomic experience. With just a few ingredients and a touch of patience, you'll create a restaurant-worthy dish that will impress even the most discerning food lovers and make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Scandinavian
Serves: 6 servings
Ingredients
- 1 lb salmon fillet
- 1/4 cup sugar
- 1/4 cup salt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon vodka (optional)
Instructions
- Begin by selecting a fresh, high-quality salmon fillet with skin on. Ensure the fillet is clean and pat dry thoroughly with paper towels to remove excess moisture.
- In a small mixing bowl, combine sugar, salt, and freshly chopped dill. Mix these ingredients thoroughly to create an even seasoning blend.
- Place the salmon fillet on a clean cutting board, skin-side down. Sprinkle the salt-sugar-dill mixture evenly across the entire surface of the fish, ensuring complete coverage.
- If using vodka, lightly drizzle it over the seasoned salmon. This optional step helps enhance the curing process and adds subtle flavor complexity.
- Carefully wrap the seasoned salmon tightly in plastic wrap, ensuring no air pockets remain. Place the wrapped fillet on a shallow dish or tray.
- Place a weighted object like a heavy plate or cutting board on top of the wrapped salmon to apply gentle, even pressure during the curing process.
- Refrigerate the salmon for 48-72 hours, turning it over once every 24 hours to ensure even curing and flavor distribution.
- After curing, unwrap the salmon and gently rinse off the salt-sugar mixture under cold water. Pat dry with clean paper towels.
- Using a sharp, thin-bladed knife, slice the gravlax salmon at a slight angle into thin, delicate pieces.
- Serve chilled, traditionally accompanied by mustard-dill sauce, dark rye bread, and fresh dill sprigs as garnish.
Tips
- • Always use the freshest, highest-quality salmon you can find—preferably sushi-grade for the best results. • Use kosher or sea salt for more even curing and better flavor distribution. • Ensure your salmon is thoroughly dried before seasoning to help the curing process. • A sharp knife is crucial for creating those elegant, thin slices. • Don't skip turning the salmon during curing—this ensures even flavor and texture. • Experiment with additional herbs like fennel or juniper berries for unique flavor profiles. • Store your finished gravlax in an airtight container in the refrigerator for up to 5 days. • Serve chilled for the most authentic and refreshing taste experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 22g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 55mg
