Cured Salmon Gravlax

Name: Cured Salmon Gravlax
Prep time: 10 min
Yield: 10
Cuisine: Irish
Ingredients: Salmon fresh: 1500 g; Salt: 100 g; Sugar white: 75 g; Black pepper whole: 2 tbsp; Dill: 1 large bundle

Features:

Cuisine:

Irish

2 суток
Serves 10
Easy

Ingredients

1500 g Salmon fresh
100 g Salt
coarse sea
75 g Sugar white
white
2 tbsp Black pepper whole
1 large bundle Dill

Directions

Gravlax is a Scandinavian method of curing fish. Before the refrigerator was invented, people used to salt fish by burying it in the sand (hence the name; gravlax is translated as ‘buried salmon’), and now they simply wrap it in foil : ) This recipe makes very tender, melt-in-your-mouth fish. Various kinds of fatty sea fish can be cured, but salmon is the most commonly used. It’s better to use coarse sea salt for this recipe.

An interesting thing is that although the food originated in Scandinavia, I learned about in Ireland. I shouldn’t have been surprised though; salmon is a staple food in both : )

There are different variations of gravlax – with gin, vodka, horseradish, lemon, beetroot, and various spices, but I suggest starting from a classic one. If you’ve never tried this way of curing fish before, you must definitely try it out!!! It’s incredibly delicious!

P.S. The dish is made from raw fish, so be sure to buy only fresh fish from a reliable supplier!

The recipe makes 1.5 kg of salmon. You can cut the recipe in half for your first try.

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Steps

1 Done 5 min	Prepare salmon Take two skin-on salmon fillets of equal length. Rinse them and pat dry with paper towels.
2 Done 5 min	Prepare spices Roughly chop the dill. You can use either fresh or dried one, but fresh works better for this dish. Crush the peppercorns. You can also use ground pepper, but it's not fragrant enough. Combine together the dill, salt, sugar, and pepper.
3 Done 2 days	cure Spread the spice mixture over the salmon fillets. Place one fillet on top of the other, flesh-to-flesh. Cover the fillets with 2-3 layers of plastic wrap. Place in a container or a deep plate, place a cutting board on top or other heavy things, like a jar of water. Place in the fridge for 2 days. Turn the fillets over every 12 hours so that the fish is completely cured.
4 Done	Serve The fish is cured after 2 days. It’s moderately salty, so if you like it saltier, you can allow it to cure for longer. Remove the fish from wrapping, remove the spice mixture, slice and serve as an appetizer.