Gravlax Recipe

A traditional Scandinavian dish of cured salmon, infused with sugar, salt, pepper, and dill.

Ingredients

2	salmon fillet, skin on, bones removed, rinsed and dried
4	tablespoons sugar
⅔	cup Kosher salt
1 ½	tablespoons freshly cracked black pepper
2	fresh dill

Instructions

• 1. Start by preparing the salmon. Place the salmon fillet on a clean work surface, skin side down. Sprinkle evenly with sugar, Kosher salt, freshly cracked black pepper, and a generous amount of fresh dill.
  2. Carefully transfer the salmon, skin side down, onto a baking sheet lined with plastic wrap. Wrap the fillet tightly in the plastic wrap to ensure all the flavors infuse properly.
  3. Next, place a smaller pan with two 5-pound weights on top of the wrapped salmon. This can be achieved by using unopened cans or bricks wrapped in foil. Refrigerate the salmon for 2 to 4 days to allow the curing process to take place.
  4. After the curing time is complete, remove the weights and unwrap the salmon. Gently rinse the salmon under cold water to remove any excess salt, sugar, and dill. Proceed to slice the salmon at a 45-degree angle, ensuring each slice is as thin as possible.
  5. Serve the gravlax with a delicious dill mustard sauce and accompanied by slices of flavorful pumpernickel bread.

Jul 19, 2024