Norway / Snacks
Gravlaks
Salmon cured for two days under a weight with salt, sugar and dill. No heat and no smoke.
Ingredients
- Salmon fillet, skin on, the middle cut1 kg
- Coarse salt100 g
- Sugar90 g
- Dill100 g
- White peppercorns, crushed1 tbsp
- Aquavit or vodka, optional2 tbsp
- Mustard for the sauce3 tbsp
- Vinegar for the sauce1 tbsp
- Oil for the sauce100 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Run your fingers over the fillet for pin bones and pull them with tweezers. Leave the skin on: it holds the shape while curing.
Mix the salt, sugar and crushed pepper. Sprinkle the fish with aquavit and rub the mixture into the flesh.
Lay half the dill in a dish, the fish on it skin down, and bury it under the rest of the dill.
Cover with film, set a board and a kilo weight on top and refrigerate for forty-eight hours.
Every twelve hours pour off the brine that has collected and turn the fish over.
Scrape off the cure, pat the fish dry and slice it thinly on the diagonal, stopping at the skin. Serve with a mustard sauce of mustard, sugar, vinegar and oil.
