This gravlax recipe is more than just a recipe; it's an experience. It's about transforming a simple salmon fillet into something truly special. I remember the first time I made gravlax – it was for a small gathering of close friends. I was a bit nervous, but the end result was incredibly rewarding! Everyone loved it, and it solidified my love for this dish. The taste is exquisite, subtle, and elegant; definitely a show-stopper for any occasion.
The beauty of gravlax lies in its simplicity. The ingredients are few, the process is relatively easy, but the final product is nothing short of magical. The subtle flavors of the dill, the saltiness of the cure, and the richness of the salmon create a symphony in your mouth. I recommend pairing it with some crusty bread, perhaps some cream cheese, or even serve it as part of a more elaborate appetizer spread. It pairs perfectly with various drinks, ranging from champagne to a crisp white wine.
Required Equipments
- Large shallow dish
- Plastic wrap
- Knife
- Fork
- Measuring spoons and cups
Gravlax with a culinary triumph
Discover the magic of homemade gravlax with this simple yet elegant recipe. Using fresh salmon and a few key ingredients, you'll create a dish that's perfect for any special occasion, or a simple weeknight meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 1. Prepare the Salmon: Start by gently patting your salmon fillet dry with paper towels. This helps to remove excess moisture, which prevents the gravlax from becoming watery.
- 2. Mix the Cure: In a small bowl, thoroughly combine the salt, sugar, and dill. Make sure the salt and sugar are evenly distributed amongst the dill.
- 3. Cure the Salmon: Place the salmon fillet, skin side down, in your large shallow dish. Evenly spread the salt-sugar-dill mixture all over the surface of the salmon fillet, ensuring that it is fully covered. Don't skimp on the seasoning!
- 4. Wrap and Refrigerate: Tightly cover the dish with plastic wrap. Ensure the plastic wrap makes good contact with the salmon, pressing out any air pockets. Seal the dish well to prevent any unwanted odors from interfering with the delicate taste of the gravlax.
- 5. Cure Time: Now comes the waiting game! Refrigerate your salmon for at least 24 hours, ideally 48 hours, allowing the cure to work its magic. The longer it cures, the more intensely flavored it will be.
- 6. Rinse and Prepare: After the curing time, carefully remove the salmon from the refrigerator. Rinse the salmon thoroughly under cold running water to remove any excess salt and sugar. Gently pat it dry again.
- 7. Slice and Serve: Once it’s properly cleaned, you’re ready for the show! Use a very sharp knife to thinly slice the gravlax against the grain. This ensures tender, melt-in-your-mouth slices. If you find it sticks to your knife, run the knife under warm water and wipe clean between slices.
- 8. Garnish and Enjoy: Arrange the gravlax slices on a serving platter. Garnish with fresh dill sprigs, lemon wedges, and capers for a touch of elegance. Serve immediately with your choice of accompaniments, or if prepping ahead, cover and keep chilled until ready to serve. Bon appétit!
📝 Notes
- Ensure your salmon is super fresh and high quality. This really makes a difference in the final product!
- For a stronger dill flavor, increase the amount to 3/4 cup. You can also experiment with other herbs, like fennel or tarragon!
- Adjust the amount of salt to taste. If using a finer salt, you may need to use slightly less
🍎 Nutrition
Calories: 250
Protein: 25g
Fat: 18g
Carbohydrates: 2g
Fiber: 0g
Calcium: 20mg
