Description
Homemade gravlax is a classic Swedish dish featuring fresh salmon cured with dill, sugar, and salt, served with a tangy dill sauce.
Ingredients
Scale
- 500 gr 18 oz fresh salmon filet (preferably with skin, but you can also use filet without skin)
- 50 gr 1/4 cup caster sugar
- 75 gr 1/3 cup coarse salt
- ½ tsp white pepper
- 1 cup chopped dill
- Sauce
- 2 tbsp mustard (Swedish if you can find it, or replace by French mustard)
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- 100 ml 1/2 cup of neutral oil, like rice or peanut oil
- salt & pepper (to taste)
- chopped dill
- Lemon (to serve with)
Instructions
- If your salmon has skin on, slice the skin in several places to allow the curing mixture to penetrate.
- In a bowl, mix the caster sugar, coarse salt, white pepper, and chopped dill until well combined.
- Place the salmon in a shallow dish and rub it thoroughly with the sugar-salt-dill mixture, ensuring all sides are covered.
- Wrap the salmon tightly in plastic film and place it in the refrigerator.
- Allow the salmon to cure for 48 hours, turning it every 12 hours to ensure even curing.
- After 48 hours, remove the salmon from the refrigerator, unwrap it, and gently rinse off the curing mixture under cold water. Pat dry with paper towels.
- For the dill sauce, mix mustard, honey, white wine vinegar, and olive oil in a small bowl. Season with freshly ground black pepper to taste.
- Slice the gravlax thinly and serve with the dill sauce on the side.
Notes
Ensure you use the freshest salmon possible for the best results. The curing process takes 48 hours, so plan accordingly. Serve with boiled potatoes for an authentic Swedish experience. Store leftover gravlax in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 800
- Fat: 15
- Carbohydrates: 5
- Fiber: 0
- Protein: 25
- Cholesterol: 60