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Gravlax Cured Salmon

Cured salmon with sauces around it and knife on the cutting board

Description

The word's origins date back to a time when Swedish fisherman would salt their catch and bury it near the shore to ferment it. It combines the terms "grav," which refers to a grave or hole in the ground in Scandinavian languages, and "lax," meaning salmon (via Food Republic).

Ingridients

Steps

  1. In a small bowl, combine the salt, sugar, and crushed black pepper.
  2. Spread half of the dill on a large piece of plastic wrap. Place the salmon fillet skin-side down on the dill, and then cover the fillet with the salt mixture.
  3. Top the salmon with the remaining dill and wrap the plastic wrap tightly around the fillet.
  4. Place the wrapped salmon on a tray or dish and refrigerate for 48-72 hours, turning the fillet every 12 hours to ensure even curing.
  5. After curing, remove the salmon from the plastic wrap and gently scrape off the dill and curing mixture.
  6. Thinly slice the gravlax and serve on rye bread or crispbread with dollop of mustard sauce.