GRAVLAX
Steps:
- Mix together the salt, sugar, and dill. Put the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
- Wrap the fish well. If the air temperature is below 70°F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
- Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, crème fraîche, sour cream, or a light vinaigrette.
- Variations
- Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar. Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill. Refrigerate for 48 hours and proceed as directed.
- Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all. Marinate for 12 to 24 hours.
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Alissa Maccay
[email protected]I can't wait to try this gravlax recipe. It looks delicious!
Ponoy Dash
[email protected]I highly recommend this gravlax recipe. It's a great way to impress your guests.
MT Whyte
[email protected]This is the best gravlax recipe I've ever tried. It's so easy to make and the results are always perfect.
Chidinma Chukwurah
[email protected]I've never been a big fan of gravlax, but this recipe changed my mind. It's so flavorful and delicious.
The Hands Free Chef Romeo
[email protected]This gravlax is the perfect make-ahead appetizer. I can make it a few days ahead of time and it's always ready when I need it.
Manahil Rashid
[email protected]I love how versatile this recipe is. I've used it to make gravlax with salmon, trout, and even whitefish. It always turns out great.
Md Shipon khan
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
bushra naza
[email protected]I wasn't sure what to expect from gravlax, but I was pleasantly surprised. It's a unique and delicious dish that I would definitely recommend.
Bhati
[email protected]This gravlax was a perfect appetizer for my dinner party. It was light and refreshing, and everyone loved it.
Deepak Pariyar
[email protected]I love the simplicity of this recipe. It's just a few ingredients and a little bit of time, but the results are amazing.
Renee Saayman
[email protected]This was my first time making gravlax and it turned out great! I was surprised at how easy it was to make. I will definitely be making it again.
Qudoos Mughal
[email protected]I've made gravlax a few times now and this recipe is by far the best. The instructions are clear and easy to follow, and the results are always delicious.
IBRAHEEM alayan
[email protected]This gravlax recipe was a hit! The flavors were perfectly balanced and the fish was cured to perfection. I served it with a variety of accompaniments, including blinis, capers, and red onion. My guests raved about it!