Gravlax, a Scandinavian delicacy, usually involves curing salmon in salt, sugar, and dill. But, let's be honest, sometimes a little twist is good! I like adding a bit of unexpected punch with black pepper and rye. This recipe is my modern take on a classic—simple, elegant, and absolutely delicious! It's a fantastic starter for any party or a perfect addition to a sophisticated brunch. This recipe adds an intense aroma of peppercorn and a slightly earthy taste of rye, making it even more interesting.
The best part of this recipe? It's surprisingly simple. While it involves a curing process, it's low-effort. The flavors are unbelievably intense, much more than you'd expect for something that comes together this quickly. It will definitely impress your friends with your culinary creativity. Once you make this, you'll know why it has become one of my favorite go-to recipes for a showstopping appetizer or a light lunch. You'll absolutely love the satisfying contrast between the rich, savory gravlax and the tangy, slightly spicy horseradish cream. Mmm...delicious!
Required Equipments
- Small bowl
- Whisk
- Large plate
- Plastic wrap
- Sharp knife
- Baking sheet (optional)
Black-Pepper-and-Rye-Gravlax-with-Horseradish-Cream
This recipe elevates the classic gravlax with a bold blend of black pepper and rye, creating a sophisticated appetizer that's surprisingly easy to make. The creamy horseradish sauce perfectly complements the rich, savory fish.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: prepare your fish. Gently pat the fish fillets dry with paper towels. This is super important for even curing. Trust me on this one!
- Next up, the rub. In a small bowl, combine the black peppercorns, coarsely ground rye, sea salt, and sugar. Make sure to give it a good mix. This mix should be generously applied to your fish!
- Now, for the magic. Sprinkle the pepper and rye mixture evenly over both sides of each fillet. Don't be shy! I like to really pack it on there.
- Time to cure! Place the seasoned fillets on a large plate, skin-side down. Cover them tightly with plastic wrap. The tighter you wrap it, the better the cure. If using, place the wrapped plate on a baking sheet for easier handling.
- Refrigerate the fillets for 24-48 hours. The curing time depends on the thickness of the fish and how strong you like the flavor. I usually go for around 36 hours. Perfect balance of flavor, if you ask me!
- While the fish cures, you can make the horseradish cream. (Or save it for later, it's your call!) In a small bowl, combine the creme fraiche, prepared horseradish, lemon juice, and a pinch of salt. Whisk until smooth and creamy. Adjust seasoning to your preference.
- After the curing, it's time to slice the gravlax. Carefully remove the fillets from the fridge and take off the plastic wrap. Using a very sharp knife, thinly slice the gravlax against the grain. This helps to make it incredibly tender and delicate.
- Arrange the gravlax on a serving plate and dollop some of that delicious horseradish cream on top. Garnish with some fresh dill and you're all set. Easy peasy, right?
📝 Notes
- For best results, use high-quality fish fillets.
- Feel free to adjust the seasonings to match your preference.
- Don't over-cure the fish, or it might become too salty. Taste a small piece before serving to ensure the level of saltiness is just right for your taste.
- If you don't have rye, you can also substitute it with other coarsely ground spices or even a bit of caraway seed!
🍎 Nutrition
Calories: 200kcal
Protein: 20g
Fat: 15g
Carbohydrates: 2g
Fiber: 0g
Calcium: 20mg
