⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I'll always remember the first time I tried gravlax. It was at a small Christmas market in Copenhagen, the air thick with the scent of gløgg and roasted almonds. A tiny stall, tucked away in a corner, was offering samples of gravlax, and honestly? I was a bit hesitant. Cured salmon didn't sound all that appealing to me at first. But one bite – just one – and I was hooked. The texture, that melt-in-your-mouth tenderness; the flavor, a delicate balance of sweet and savory – it was unlike anything I'd ever tasted. I knew right then I had to recreate that magic at home. This recipe is my attempt to capture that Copenhagen Christmas in every bite. It's simpler than you might think, requires no cooking (!!), and the result? Well, let's just say it's a showstopper.
This version of gravlax takes the classic dill and mustard combination and elevates it with the subtle floral notes of elderflower cordial and the gentle warmth of pink peppercorns. The elderflower imparts a fragrant sweetness that perfectly complements the richness of the salmon, while the pink peppercorns add a subtle spicy kick that keeps things interesting. It's a truly unique flavor profile that will impress your guests and leave them wanting more. Serve thinly sliced on rye bread with a dollop of crème fraîche and a sprig of dill for an elegant appetizer, or use it as a sophisticated addition to your brunch spread. What does this mean for you? It means impressing everyone with minimal effort.
Required Equipments
- Tweezers or pliers
- Paper towels
- Dry skillet
- Mortar and pestle (or knife)
- Large bowl
- Plastic wrap
- Baking dish or plate
- Cutting board or heavy object
- Sharp knife (slicing knife preferred)
Elderflower and Pink Peppercorn Gravlax: Frequently Asked Questions
Elderflower and Pink Peppercorn Gravlax
Elevate your appetizers with Elderflower & Pink Peppercorn Gravlax, a Scandinavian-inspired delicacy. This cured salmon recipe infuses floral and spicy notes for an unforgettable culinary experience.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Salmon: Obtain a fresh, skin-on salmon fillet, about 1.5 to 2 pounds. Ensure it's pin-boned using tweezers or pliers. Pat the salmon dry with paper towels; this is crucial for proper curing.
- Toast the Spices: In a dry skillet over medium heat, lightly toast 2 tablespoons of pink peppercorns and 1 tablespoon of coriander seeds for about 2-3 minutes, until fragrant. Be careful not to burn them. Let them cool slightly, then crush them coarsely with a mortar and pestle or the flat side of a knife. Or, you know, just use your fist. Nobody will judge.
- Make the Cure Mixture: In a large bowl, combine 1/2 cup of kosher salt, 1/4 cup of granulated sugar, the crushed pink peppercorns and coriander seeds, 2 tablespoons of chopped fresh dill, and 2 tablespoons of elderflower cordial. Mix well to combine. The mixture should feel slightly damp.
- Prepare the Salmon: Lay a large piece of plastic wrap on a work surface. Spread half of the cure mixture evenly over the plastic wrap, creating a bed for the salmon. Place the salmon fillet, skin-side down, on top of the cure. Cover the salmon with the remaining cure mixture, ensuring it's completely coated.
- Wrap Tightly: Wrap the salmon tightly in the plastic wrap, pressing down firmly to ensure good contact between the salmon and the cure. Then, wrap it again with another layer of plastic wrap for extra security.
- Weight the Salmon: Place the wrapped salmon in a baking dish or on a plate. Place a flat object (like a cutting board) on top of the salmon, and weigh it down with something heavy, such as cans of food or a brick wrapped in foil. The weight helps to press the cure into the salmon and draw out moisture.
- Cure in the Refrigerator: Refrigerate the salmon for 48-72 hours, flipping it over every 24 hours. The longer it cures, the firmer and saltier it will become. I usually go for 60 hours...but maybe that's just me?
- Rinse and Dry: After curing, remove the salmon from the refrigerator and unwrap it carefully. Rinse the salmon thoroughly under cold water to remove the cure mixture. Pat it dry with paper towels. At this stage, you can taste a small piece to check the saltiness and texture. If it's too salty for your taste, you can soak it in cold water for 30 minutes to 1 hour. But why would it be too salty?
- Slice and Serve: Place the salmon on a cutting board, skin-side down. Using a long, sharp knife (preferably a flexible slicing knife), slice the salmon thinly on a bias, starting from the tail end. To get the best slices, angle the knife almost parallel to the skin. Discard the skin. Serve immediately or store in the refrigerator for up to 3 days. I prefer immediately...don't @ me.
📝 Notes
- For best results, use a high-quality, fresh salmon fillet.
- Adjust the curing time to your preference. Longer curing times will result in a firmer, saltier gravlax.
- Serve with rye bread, crème fraîche, and fresh dill for a classic presentation.
🍎 Nutrition
Calories: 150 kcal
Protein: 20 g
Fat: 7 g
Carbohydrates: 3 g
Fiber: 0 g
Calcium: 15 mg
