Gravlax
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The Tale of Gravlax
Story updated
Gravlax, cured salmon, gets its name from the old Scandinavian practice of literally burying salted, fermented salmon in the ground to preserve it, a medieval fishing-community technique. Modern gravlax replaces burial with a simple salt, sugar, and dill cure, but keeps the old name as a nod to its origins.
Ingredients
Scale:· 8 servings
- 2 lbs fresh salmon fillet, skin on, pin bones removed
- 1/2 cup coarse salt
- 1/2 cup sugar
- 2 tbsp crushed white peppercorns
- 1 large bunch fresh dill, chopped
- 2 tbsp aquavit or vodka (optional)
- Mustard-dill sauce, for serving
Instructions
- 1Mix salt, sugar, and crushed peppercorns together.
- 2Rub the cure mixture over both sides of the salmon fillet.
- 3Pack chopped dill over the flesh side and drizzle with aquavit if using.
- 4Wrap tightly in plastic wrap and place on a tray with a weight on top.
- 5Cure in the refrigerator 48-72 hours, turning and draining liquid every 12 hours.
- 6Scrape off the cure and dill, slice the salmon thinly on the bias, and serve with mustard-dill sauce.
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