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I personally use and love these products in my kitchen. I only recommend what I trust!
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Ever since I tried gravlax at a little cafe in Copenhagen, I've been hooked. There's something about the combination of the rich, cured salmon, the aromatic dill, and the subtle spice that just sings to me. Recreating it at home felt like bringing a little piece of that trip back, and adding the aquavit? Game changer. It elevates the whole dish. trust me on this, it's good stuff. And seriously impressive to serve at a dinner party – people always think it's way more complicated than it is. But don't tell them that's our secret, okay?
The key to great gravlax is using the freshest salmon you can find. Seriously, don't skimp on quality here. It makes all the difference. And don't be intimidated by the curing process; it's mostly hands-off time. The aquavit not only adds a unique flavor profile but also helps with the curing process itself. The cucumber salad alongside provides a cool, crisp contrast to the richness of the salmon, making each bite a burst of flavor and texture. Its surprisingly easy once you get the hang of it, which is why i'm so excited to share this with you
Required Equipments
- Sharp Knife
- Plastic Wrap
- Baking Dish
- Mixing Bowls
- Colander
- Mandoline or Sharp Knife
Aquavit Gravlax with Cucumber: Frequently Asked Questions
Aquavit Gravlax with Cucumber
Dive into Scandinavian flavors with this Aquavit Gravlax recipe! Cured salmon infused with aquavit, dill, and spices, served alongside refreshing cucumber, it's an elegant appetizer that's surprisingly easy to make.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 4320 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Salmon: Rinse a 1.5-2 pound salmon fillet (skin on) under cold water and pat it completely dry with paper towels. Make sure to remove any pin bones using tweezers or pliers. Run your fingers along the fillet to feel for them, it's tedious but worth it.
- Mix the Curing Ingredients: In a medium bowl, combine 1/4 cup kosher salt, 1/4 cup granulated sugar, 2 tablespoons freshly ground black pepper, 2 tablespoons crushed juniper berries, 1/4 cup chopped fresh dill, and 2 tablespoons aquavit. Mix well to ensure all ingredients are evenly distributed. The aroma alone is intoxicating, right?
- Cure the Salmon: Place a large piece of plastic wrap on a work surface. Spread half of the curing mixture evenly over the plastic wrap, forming a bed for the salmon. Place the salmon fillet, skin-side down, on top of the mixture. Spread the remaining curing mixture evenly over the top of the salmon fillet. Make sure every inch is coated!
- Wrap and Weigh Down: Wrap the salmon tightly in the plastic wrap, ensuring no air pockets are left. Place the wrapped salmon in a baking dish or on a plate. Place a flat plate or another baking dish on top of the wrapped salmon, and weigh it down with cans, weights, or anything heavy you have on hand. The weight helps press the flavors into the salmon. I usually use a couple of cookbooks.
- Refrigerate: Transfer the weighted salmon to the refrigerator and let it cure for 48-72 hours, turning it over every 24 hours. The longer it cures, the firmer and more flavorful it will become. I prefer 72 hours for that perfect texture.
- Prepare the Cucumber Salad: While the salmon is curing, you can prepare the cucumber salad. Thinly slice 2 cucumbers using a mandoline or a sharp knife. Place the cucumber slices in a colander and sprinkle with 1 teaspoon of salt. Let them sit for 30 minutes to draw out excess moisture. This prevents a watery salad.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons white wine vinegar, 1 tablespoon sugar, 1 tablespoon chopped fresh dill, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. It should be a balance of sweet, sour, and herbaceous.
- Assemble the Cucumber Salad: Gently squeeze the cucumber slices to remove any remaining moisture. Transfer them to a bowl and toss with the dressing. Cover and refrigerate until ready to serve. The longer it sits, the more the flavors meld.
- Rinse the Gravlax: After curing, remove the salmon from the plastic wrap and rinse it thoroughly under cold water to remove the curing mixture. Pat it dry with paper towels. Don't be tempted to skip this step; the gravlax will be too salty otherwise.
- Slice and Serve: Place the gravlax on a cutting board and use a very sharp knife to thinly slice it at an angle, starting from the tail end. Serve the gravlax immediately with the cucumber salad, rye bread, and a dollop of crème fraîche or sour cream, if desired. A sprinkle of extra dill never hurts either!
📝 Notes
- For a milder flavor, reduce the amount of black pepper.
- If you can't find juniper berries, you can omit them, but they add a distinctive flavor.
- Gravlax can be stored in the refrigerator for up to 5 days.
🍎 Nutrition
Calories: 250 kcal
Protein: 30 g
Fat: 12 g
Carbohydrates: 5 g
Fiber: 1 g
Calcium: 20 mg
