Medieval Nordic preservation technique in which fish was buried (grav = grave) fermented in salt, evolved today towards cold curing without fermentation, typical of Scandinavian cuisine.
International
Gravlax Salmon
Norwegian gravlax salmon cured with salt, sugar and dill, traditional Scandinavian recipe.
- Norway
- Starter
- Light
- High protein
- easy
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 22 g
- Carbohydrates 4 g
- Fat 13 g
Story behind the dish
Preparation
Salmon Gravlax is a Norwegian preparation with easy difficulty. Reserve about 20 minutes in total (20 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of fresh salmon loin with skin.
- Have ready: 100 g of coarse salt.
- Have ready: 100 g of sugar.
- Have ready: 2 tablespoons crushed white peppercorns.
- Have ready: 1 large bunch fresh dill.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the salt
Mix the salt, sugar and crushed pepper in a bowl. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cover the bottom of a tray with half of the coarsely chopped dill.
Cover the bottom of a tray with half of the coarsely chopped dill. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the salmon on top with the skin side down and cover…
Place the salmon on top, skin side down, and cover completely with the salt and sugar mixture. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cover with the rest of the dill
Cover with the rest of the dill, wrap well in plastic wrap and place weight on top (another tray with cans). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Refrigerate 48-72 hours
Refrigerate 48-72 hours, turning the salmon every 12 hours and discarding any liquid it releases. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the salt and dill crust
Remove the salt and dill crust, dry the salmon and cut it into very thin slices on the bias. Serve with mustard and dill sauce. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The weight on top of the salmon during curing helps keep the texture firm and uniform.
- Always cut into very thin slices and at an angle, like smoked salmon.
Variations
- Gravlax with beets (provides a deep pink color)
- Version with a touch of aquavit in the cure
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