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Gravlax

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About this Recipe

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Gravlax is a Nordic recipe of cured salmon that dates back to the Middle Ages. The salmon is cured with salt and sugar and flavored with dill and fresh ground black pepper.

The cured salmon is sliced very thin and served on bread or boiled and sliced potatoes with a dill mustard sauce.vs (fox sauce).

Use fresh, sushi-grade salmon.

Cure in the refrigerator for 24 to 36 hours, turning every 12 hours. Lightly cured is 24 hours and keeps 36 hours. A medium cure is 36 to 48 hours and keeps for two days. And a hard cure is three days and should keep five days in the refrigerator.

Please always check with the people who study foodborne illnesses. https://www.cdc.gov/foodsafety/communication/salmonella-food.html

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Ingredients

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Mustard Sauce

1/4 cup minced fresh dill
1/2 cup Dijon mustard
1 to 2 tbsp honey or sugar
1 tbsp white wine vinegar (You can use rice or white balsamic vinegar)
1 tbsp light oil (Like sunflower, but I used olive oil because that’s all I had)
1/8 tsp fresh ground black pepper
1 tiny bit of salt (Remember, the salmon is salty)
You can add or replace the vinegar with 1 tbsp of fresh lemon juice and 1 tsp lemon zest. (It’s not traditional, but I’m a big fan of lemon zest.)

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Gravlax

Fresh salmon fillet (Make sure there are no bones, and rinse and pat dry)
About ¼ cup of sugar and salt mixture to cover the top and bottom of a 4 x 4-inch (10 x 10 cm) piece of fish.
Use equal parts sugar and salt. (You can adjust the ratio to make it sweeter or saltier)
1 tsp coarse ground white pepper (black pepper will do fine)
1 large bunch of fresh dill – rinsed and dried. (Reserve some dill for garnish)
Use enough dill to cover the salmon.

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Instructions:

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Mustard Sauce

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In a bowl, whisk the mustard, honey or sugar, salt, pepper, dill, and vinegar or lemon juice, and zest. Let it sit for a minute to allow the sugar to dissolve, then whisk in the oil a few drops at a time. The sauce will be smooth and creamy. Keep refrigerated in an airtight container, up to five days.

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Gravlax

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Step 1. In a bowl, mix the salt, sugar and pepper.

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Step 2. On the counter, cutting board on a flat plate or baking dish lay three or four large pieces of plastic wrap on top of each other.

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Step 3. Sprinkle 1/3 of the mixture and 1/3 of the dill on the plastic wrap. Place one piece the salmon on top of the mixture and cover with 1/3 each of the salt mixture and dill.

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Step 4. Place the other half of the fish on top of the first half. Cover with the remaining mixture and dill.

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Step 5. Tightly wrap the plastic around the fish. Use a couple more large pieces to wrap it well. It will leak. Finally, wrap with tinfoil.

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Step 6. Place in the baking dish, cover with a plate and weigh it down with a heavy object (I use 5 lb hand weight, but heavy cans work, too.)

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Step 7. Refrigerate for two to four days. I do three days at the most. Turn over once or twice a day. Towel out any accumulated liquid.

Step 8. After three days, remove the wrapping, scrape off the dill and sugar, lightly rinse with cold water and pat dry.

Step 9. Slice very thin and serve with crackers, rye or dark bread, boil sliced potatoes, and the dill mustard.

Step 10. You can freeze it whole for up to 3 months. When you already to use it place the frozen gravlax in the refrigerator a few hours until thawed. You can also slice it frozen, and it will be ready in 10 minutes or so.

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