Teresa's Recipes
Gravlaks
Gravlaks, a cherished Scandinavian delicacy, features succulent, cured salmon infused with the vibrant flavors of fresh dill, zesty lemon, and a hint of mustard. Traditionally enjoyed as an appetizer or part of a smorgasbord, this dish hails from the coastal regions of Scandinavia, where fishermen would cure their catch with a blend of salt and sugar to preserve it. Gravlaks is not only a celebration of fresh ingredients but also a testament to the rich culinary heritage of the Nordic countries. Serve it with crisp bread, a dollop of mustard sauce, and pickled vegetables for a delightful experience.
Ingredients
- 1 (about 2 pounds), skin-on Salmon fillet
- 1/4 cup Salt
- 1/4 cup Sugar
- 1 tablespoon, freshly cracked Black pepper
- 1 cup, chopped Fresh dill
- 1, juiced and zested Lemon
- 2 tablespoons (Dijon or whole grain) Mustard
Dietary Notes
- Servings: 8
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cure Time: 48 hours
- Calories: 200
- Fat: 10g
- Carbs: 3g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a small bowl, combine the salt, sugar, and black pepper, mixing well.
- Place the salmon fillet skin-side down on a large piece of plastic wrap, ensuring it's long enough to fully wrap the salmon.
- Evenly sprinkle the salt mixture over the flesh of the salmon.
- Spread the chopped dill generously over the salt mixture.
- Drizzle the mustard and lemon juice over the dill, and sprinkle the lemon zest on top.
- Wrap the salmon tightly in the plastic wrap, ensuring it is completely covered to prevent air exposure.
- Place the wrapped salmon in a shallow dish to catch any liquid that may escape during curing.
- Refrigerate for 48 hours, turning the salmon over once halfway through to ensure even curing.
- After 48 hours, unwrap the salmon, discarding any excess liquid and dill.
- Using a sharp knife, slice the gravlaks thinly at a diagonal angle, and serve chilled with accompaniments.
Tips
- For an extra flavor boost, consider adding a pinch of crushed juniper berries to the salt mixture.
- Serve gravlaks with a mustard-dill sauce, made by mixing 1/4 cup of Dijon mustard with 2 tablespoons of honey and 2 tablespoons of fresh chopped dill.
- Pair gravlaks with rye bread or crispbread, and include pickled cucumbers or beets for a refreshing contrast.