Description
This easy and delicious Cured Salmon Gravlax recipe transforms sashimi-grade salmon into a delicate, flavorful dish perfect for appetizers or light meals. Cured with a mixture of salt, sugar, dill, and cracked white peppercorns, the salmon is refrigerated under weight to develop its signature texture and taste. Serve thinly sliced with mustard sauce, fresh dill, lemon wedges, and bread or crackers for a classic Scandinavian treat.
Ingredients
Scale
For the Cure
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
Main Ingredient
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
For the Mustard Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon Mustard (or hot mustard for a kick)
- 2 tsp Mustard Powder
- Salt and pepper to taste
To Serve
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush Peppercorns: Using the side of a knife or a mortar and pestle, crush the white peppercorns to release their flavor but keep them roughly ground.
- Prepare Cure Mixture: Combine the crushed peppercorns with the rock salt, white sugar, and 1 cup of roughly chopped fresh dill in a bowl, mixing well.
- Layer Cure on Cling Wrap: Lay out two large pieces of cling wrap on a work surface with slight overlap. Spread half of the salt mixture in the shape of the salmon on the cling wrap.
- Place Salmon on Cure: Put the salmon on top of the spread cure mixture, skin side down. Cover the salmon with the remaining salt mixture evenly.
- Wrap and Weight: Wrap the salmon tightly with the cling wrap. Place it in a large dish, top with a flat object like a cutting board, then add about 3 cans weighing approximately 400g (14oz) each on top to weigh it down.
- First Refrigeration: Refrigerate the wrapped salmon with weights for 12 hours. During this time, liquid will be drawn out of the fish.
- Flip and Refrigerate Again: After 12 hours, unwrap and flip the salmon over. It will be wet and sticky. Re-wrap and reapply weights, then refrigerate for another 12 hours.
- Final Flip and Refrigeration: After this second 12-hour period, flip the salmon again, reapply weights, and refrigerate for a final 12 hours, totaling 36 hours of curing for a medium cure gravlax.
- Rinse and Dry: Remove the salmon from the fridge, unwrap it, scrape off the curing mixture thoroughly, and rinse under cold water. Pat dry with paper towels. If possible, place uncovered in the fridge for 3 to 12 hours to dry the surface further and allow the flavors to settle.
- Garnish and Serve: Sprinkle the remaining 1/4 cup chopped dill over the salmon. Slice it thinly at an angle, taking care not to cut through the skin. Serve the gravlax with toasted rye bread or crackers, mustard sauce, fresh dill, and lemon wedges.
- Prepare Mustard Sauce: In a bowl, whisk together the heavy cream, Dijon mustard, mustard powder, salt, and pepper until smooth. Adjust seasoning to taste and serve alongside the gravlax.
Notes
- For the best flavor and texture, use sashimi-grade salmon with bones removed but skin on for curing.
- The curing time can be adjusted: 24 hours for a light cure, 36 hours for medium, and up to 48 hours for a stronger cure. The texture becomes firmer and saltier with longer curing.
- Ensure the weight placed on the salmon is consistent and firm to help press out moisture evenly.
- You can use hot mustard instead of Dijon if you prefer a spicier mustard sauce.
- Gravlax is traditionally served very thinly sliced and should be eaten within 3-4 days once cured and refrigerated.
