Salmon Gravlax

Recipe By:
Grover
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  • Total Time 30 min Ico-add
  • Yield 16 Servings
  • Level Easy

A Scandinavian delicacy, sweet and creamy Gravlax is made a part of almost every smorgasboard.
 

Ingredients

  • 1 cup salt
  • 2 cups sugar
  • 1 bunch of dill, stems and all, chopped
  • 2 bay leaves, crumbled
  • 1/2 cup minced shallot
  • 1 teaspoon cracked black pepper
  • Grated zest and juice of 2 lemons
  • One 2- to 3-pound salmon fillet, pin bones removed with tweezers or pliers
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Directions

  1. 1. Mix together all the ingredients except the salmon. Place the salmon skin side down on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt/sugar mixture, being sure to coat it completely
  2. 2. Wrap the fish well in plastic. Refrigerate for at least 2 days, preferably 3 turning the package over every 12 hours, the salmon will be translucent when ready.
  3. 3. Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain, with lemon wedges