Gravlax is a culinary specialty of traditional Nordic cuisine,
made from raw salmon fillets marinated with salt, sugar, pepper, dill and sometimes vodka.If your fish is whole, cut it in half lengthwise and remove the bones
Place first piece of fish skin down in a large dish and cover with the remaining ingredients
Place second piece over the first, skin up and cover with waxed paper or plastic film
Place a weight over it, a small cutting board holing a heavy can or two for example
Flip the fish every 6 hours during 24 hours
Unwrap salmon, scrape off salt then rinse. Pat dry.
If time permits, return to the fridge for 3 - 12 hours uncovered (dries surface better, lets salt "settle" and permeate through flesh more evenly).
Sprinkle over the 1/4 cup extra dill - for garnish and flavour.
Slice thinly on an angle, do not cut through skin (i.e. don't eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.
Ingredients
Directions
If your fish is whole, cut it in half lengthwise and remove the bones
Place first piece of fish skin down in a large dish and cover with the remaining ingredients
Place second piece over the first, skin up and cover with waxed paper or plastic film
Place a weight over it, a small cutting board holing a heavy can or two for example
Flip the fish every 6 hours during 24 hours
Unwrap salmon, scrape off salt then rinse. Pat dry.
If time permits, return to the fridge for 3 - 12 hours uncovered (dries surface better, lets salt "settle" and permeate through flesh more evenly).
Sprinkle over the 1/4 cup extra dill - for garnish and flavour.
Slice thinly on an angle, do not cut through skin (i.e. don't eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.