Mix the salt with the sugar and coarsely ground pepper.
Ingredients:
Sea salt, White sugar, Black pepper
Description
Scandinavian cured salmon - an elegant appetizer for any occasion. Fresh salmon marinated in a mixture of salt, sugar, and dill for several days. Sliced thin, served with a mustard-dill sauce and dark bread. A simple recipe, spectacular effect. Silky texture and deep flavor are the essence of Nordic cuisine.
Składniki (8)
Servings:
4
- Salmon fillet 800 g
- Sea salt 100 g
- White sugar 80 g
- Olive oil 30 ml
- 🌿 Przyprawy
- Dill 0.1 pęczków
- ✨ Opcjonalne
- Black pepper 33.3 g
- Mustard 60 g
- Lemon 0.0 szt.
💰 Szacowany koszt dania:
~81.71 PLN
(20.43 PLN/porcję)
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
1
2
Chop the dill coarsely.
Ingredients:
Dill
3
On the foil, place 1/3 of the dill, then the salmon skin side down.
Ingredients:
Salmon fillet
4
Sprinkle with the salt-sugar mixture and the remaining dill.
5
Wrap tightly in foil and place a weight on top.
Można użyć puszek jako obciążenia.
6
We cure in the fridge for 48-72 hours, turning every 12 hours.
7
Prepare the sauce: mustard, lemon, olive oil, chopped dill.
Ingredients:
Mustard, Lemon, Olive oil
8
We scrape the salmon from the marinade and cut it diagonally into thin slices.
Fun Fact
Gravlax has its roots in Scandinavian tradition, where fishermen cured salmon to preserve it for longer.
Best for
Tips
🍽️
Serving
Serve gravlax on a wooden cutting board, garnished with fresh dill. It pairs perfectly with dark bread and mustard-dill sauce. Serve at room temperature with lemon cut into wedges.
🥡
Storage
Store leftover gravlax in an airtight container in the refrigerator for up to 3 days. You can also freeze the slices, but it's best to consume them within a month. Reheating is not recommended; it's best eaten cold.
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Comments (1)
Czy dzieci lubią to danie? Mam wybrednego 5-latka.
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