Description
Careful when sourcing your salmon for this classic Swedish snack, gravlax is cured but still raw.
Ingredients
Scale
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- ½ teaspoon ground black pepper
- 1 bunch fresh dill, stems removed
- 1 lb frozen salmon filet, thawed
For Serving
- Fun cracker or rustic crusty bread
- Cottage cheese (or your favorite soft cheese)
- Fresh dill
- Capers
- Lime slices
Instructions
- In a small bowl, mix together the salt, sugar, and ground black pepper.
- Rinse and pat dry the salmon fillet and lay it on a long piece of plastic wrap.
- Sprinkle all of the salt/sugar/pepper mixture on top of the salmon fillet.
- Lay the fresh dill on top and tightly (but gently) wrap the salmon so that there is no air inside.
- Place the salmon on a plate and refrigerate for two days.
- Unwrap the salmon and rinse off the salt and sugar and pat the fillet dry. Discard the dill.
- Using a sharp knife, slice the fillet diagonally so that you end up with the widest and longest cuts. Serve these slices by themselves, or on a cracker with capers, dill, and cheese.
- Prep Time: 20 mins
- Category: Appetiser