Gravad lax, also known as gravlax, is a Swedish dish that consists of salmon that is cured with a mix of salt, sugar, and dill. The term "gravad lax" translates to "buried salmon," referring to the traditional method of burying the salmon in the ground to cure it.
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Ingredients:
- 900g (about 2 pounds) of fresh salmon fillet, skin-on
- 1 cup (200g) coarse sea salt
- 1 cup (200g) granulated sugar
- 1 tablespoon (10g) crushed black peppercorns
- 1 bunch of fresh dill, chopped
- Zest of 1 lemon
Instructions:
1. Prepare the Salmon:
- Rinse the salmon fillet, and pat it dry with paper towels. Check for any remaining bones, and remove them using tweezers.
2. Mix the Cure:
- In a bowl, mix together the sea salt, sugar, crushed black peppercorns, chopped dill, and lemon zest.
3. Coat the Salmon:
- Place a large piece of plastic wrap on a clean surface.
- Place about half of the cure mixture on the plastic wrap, and spread it in the shape of the salmon fillet.
- Lay the salmon fillet, skin-side down, on top of the cure mixture.
- Cover the top of the salmon with the remaining cure mixture, ensuring it is evenly distributed.
4. Wrap and Refrigerate:
- Wrap the salmon tightly with the plastic wrap.
- Place the wrapped salmon in a dish or on a tray, and put it in the refrigerator.
- Let it cure for at least 2–3 days, turning the salmon occasionally and redistributing the cure mixture.
5. Slice and Serve:
- Once the salmon has cured, remove it from the refrigerator.
- Unwrap the salmon, and brush off the excess cure mixture.
- Using a sharp knife, thinly slice the gravad lax at a slight angle.
6. Serve:
- Gravad lax is traditionally served with mustard sauce, bread, and perhaps some additional dill.
Enjoy your meal!
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