Snacks · Swedish · Easy

Gravlax (dill-cured salmon)

Name: Gravlax (dill-cured salmon)
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Swedish
Ingredients: 1 kg salmon fillet with skin center cut, frozen and thawed; 0.5 dl granulated sugar; 0.5 dl salt; 1 tsp white peppercorns coarsely crushed; 1 pot of dill coarsely chopped, stems included; 2 tbsp Dijon mustard for the mustard-dill sauce; 1 tbsp granulated sugar for the sauce; 1 tbsp vinegar for the sauce; 1 dl neutral rapeseed oil for the sauce; 2 tbsp finely chopped dill for the sauce; salt and black pepper for the sauce

Classic cured salmon with equal parts salt and sugar, plenty of dill, and crushed white pepper. Two days in the fridge is enough, and the result is firmer and glossier than store-bought. Serve thinly sliced with mustard-dill sauce (hovmästarsås) on the Christmas buffet, Easter buffet, or for Midsummer.

Smarrig Kitchen1mo

Machine-translated, original language: Svenska.

Prep 20 minTotal 20 min

Method

1
If the salmon has not been frozen: freeze it for at least 72 hours and thaw in the fridge before curing. Pat the fillet dry and remove any pin bones with tweezers.
2
Mix the salt, sugar, and crushed white pepper. Rub the mixture all over the fillet and sprinkle with the chopped dill.
3
Place the salmon skin-side down in a dish, cover tightly with plastic wrap, and apply a light weight, such as a cutting board with a jar on top. Place in the fridge.
4
Cure in the fridge for 36–48 hours, turning the fillet morning and night. The liquid that forms is part of the process, leave it in the dish.
5
For the mustard-dill sauce, whisk together the mustard, sugar, and vinegar. Add the oil in a thin, steady stream while whisking constantly, then stir in the finely chopped dill. Season with salt and pepper.
6
Scrape off most of the dill and spices, slice the salmon thinly at an angle against the skin, and serve with the sauce, boiled potatoes, or a good bread.

Fish Christmas Midsummer Gluten-free