Gravlax, also known as Scandinavian-style salmon, is a delicious and easy-to-make dish that is perfect for any occasion. The traditional recipe calls for curing salmon with salt, sugar, and dill, and is typically served with a dill mustard sauce. Here is a simple recipe for making gravlax with dill at home:
Ingredients:
2 lb. fresh salmon, skin on
1 cup coarse salt
1/2 cup granulated sugar
1 bunch fresh dill, roughly chopped
1 tsp. cracked black pepper
Instructions:
Start by preparing the salmon. Remove any bones from the fish using tweezers or needle-nose pliers.
In a small bowl, mix together the salt, sugar, dill, and black pepper.
Place the salmon on a large piece of plastic wrap, skin side down. Spread half of the salt mixture over the flesh of the fish, making sure to cover it evenly.
Carefully fold the plastic wrap over the fish, sealing it tightly. Place the fish in a dish and put it in the refrigerator.
Allow the fish to cure for at least 24 hours, flipping it over every 8 hours to ensure that it cures evenly.
After 24 hours, remove the fish from the plastic wrap and rinse it off under cold water. Pat it dry with paper towels.
Slice the gravlax thinly, against the grain, and serve it with a dill mustard sauce, bread, or crackers.
Note: The curing time can be adjusted to your preference, it can range from 24 hours to 3 days depending on the thickness of the fish and personal taste.
Gravlax is a delicious and easy-to-make dish that can be enjoyed on its own or as a topping on bread or crackers. The use of dill and mustard sauce adds a nice contrast of flavors to the dish and makes it a perfect addition to any brunch, lunch or dinner.
Gravlax with Beetroot and Dill is a delicious variation of traditional Gravlax recipe, it adds an earthy and sweet flavor to the dish. Here is a simple recipe for making Gravlax with Beetroot and Dill at home:
Ingredients:
2 lb. fresh salmon, skin on
1 cup coarse salt
1/2 cup granulated sugar
1 bunch fresh dill, roughly chopped
1 tsp. cracked black pepper
2-3 medium size beetroot, grated
2 tbsp honey
2 tbsp red wine vinegar
1 tbsp Dijon mustard
Instructions:
Start by preparing the salmon. Remove any bones from the fish using tweezers or needle-nose pliers.
In a small bowl, mix together the salt, sugar, dill, and black pepper.
In another bowl, mix together the grated beetroot, honey, red wine vinegar, and Dijon mustard.
Place the salmon on a large piece of plastic wrap, skin side down. Spread half of the salt mixture over the flesh of the fish, making sure to cover it evenly. Then spread the beetroot mixture over the fish.
Carefully fold the plastic wrap over the fish, sealing it tightly. Place the fish in a dish and put it in the refrigerator.
Allow the fish to cure for at least 24 hours, flipping it over every 8 hours to ensure that it cures evenly.
After 24 hours, remove the fish from the plastic wrap and rinse it off under cold water. Pat it dry with paper towels.
Slice the gravlax thinly, against the grain, and serve it with a dill mustard sauce, bread, or crackers.
Note: The curing time can be adjusted to your preference, it can range from 24 hours to 3 days depending on the thickness of the fish and personal taste.
This recipe adds a beautiful pink color to the dish and a unique earthy and sweet taste to the traditional Gravlax recipe. The beetroot and honey mixture pairs perfectly with the dill and mustard, making it a perfect addition to any brunch, lunch or dinner.
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