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Gravad Lax

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This authentic Gravad Lax is a classic Scandinavian delicacy that transforms fresh salmon into a silky, tender masterpiece through the power of curing. By combining coarse salt, sugar, and fresh dill, the fish develops a delicate balance of savory and sweet flavors while maintaining a beautiful pink hue. The result is a luxurious appetizer that pairs perfectly with mustard sauce, crisp crackers, or fresh bread. Ideal for festive gatherings, holiday tables, or an elegant dinner party, this dish requires no cooking, just patience. The curing process concentrates the flavors, creating a sophisticated texture that melts in your mouth. It is a testament to simple ingredients handled with care, offering a refined taste experience that is both comforting and impressive for any occasion.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 52.0
Dietary: Gluten-free
Description
This authentic Gravad Lax is a classic Scandinavian delicacy that transforms fresh salmon into a silky, tender masterpiece through the power of curing. By combining coarse salt, sugar, and fresh dill, the fish develops a delicate balance of savory and sweet flavors while maintaining a beautiful pink hue. The result is a luxurious appetizer that pairs perfectly with mustard sauce, crisp crackers, or fresh bread. Ideal for festive gatherings, holiday tables, or an elegant dinner party, this dish requires no cooking, just patience. The curing process concentrates the flavors, creating a sophisticated texture that melts in your mouth. It is a testament to simple ingredients handled with care, offering a refined taste experience that is both comforting and impressive for any occasion.
Ingredients
  • 1 lb Salmon fillet, skin on
  • 1/4 cup Coarse sea salt
  • 1/4 cup White sugar
  • 1/2 bunch Fresh dill, chopped
  • 1 tbsp Black peppercorns, crushed
Directions
  1. 1
    In a small bowl, combine the coarse sea salt, sugar, and crushed black peppercorns until evenly mixed.
  2. 2
    Place the salmon fillet skin-side down on a sheet of plastic wrap or a non-reactive tray.
  3. 3
    Sprinkle half of the fresh chopped dill evenly over the flesh side of the salmon.
  4. 4
    Spread the salt and sugar mixture evenly over the dill-covered salmon, pressing gently to adhere.
  5. 5
    Sprinkle the remaining dill on top of the salt mixture.
  6. 6
    Wrap the salmon tightly in plastic wrap, ensuring it is sealed completely to prevent air exposure.
  7. 7
    Place a heavy object, such as a cast-iron skillet or canned goods, on top of the wrapped salmon to apply pressure.
  8. 8
    Refrigerate for 24 hours, then flip the salmon over to redistribute the juices and cure evenly.
  9. 9
    Continue curing in the refrigerator for another 24 to 48 hours until the flesh is firm to the touch.
  10. 10
    Remove the salmon from the refrigerator and unwrap it.
  11. 11
    Rinse the salmon under cold water to remove excess salt and dill, then pat dry with paper towels.
  12. 12
    Slice thinly on a bias and serve with mustard sauce or horseradish cream.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 52.0kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.8g4%
Cholesterol 13.8mg5%
Sodium 14.8mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the salmon is of sushi-grade quality or very fresh for the best results and safety, as this is a raw preparation.

The curing time can vary based on the thickness of the fillet. A general rule is 24 hours per inch of thickness.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

For a variation, add a splash of aquavit or vodka to the salt mixture for enhanced flavor.

Keywords: gravad lax, cured salmon, scandinavian, nordic, dill, salmon, appetizer, no cook, holiday recipe, preserved fish, brisket, mustard sauce, norwegian, swedish, seafood, party food
Read it online: https://www.chefs-mate.com/recipe/gravad-lax/