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This recipe takes you on a culinary adventure, guiding you through the art of making gravlax, a Scandinavian delicacy that will leave you craving more. Imagine: silky, cured salmon, delicately seasoned with fresh dill and a hint of citrus. It’s a dish that's perfect for impressing guests, but it is surprisingly easy to make. This gravlax is an amazing appetizer or a centerpiece for your next gathering. I made it for my friend's birthday and let me tell you, it was a hit!
But this isn’t just any gravlax. I’ve added my own personal touch—a tangy crème fraîche and chives topping that adds a delightful counterpoint to the richness of the cured salmon. And the best part? I'm about to walk you through each step, making this delicious dish completely accessible—no culinary school degree required!
Required Equipments
- Large shallow dish
- Plastic wrap
- Knife
- Measuring spoons and cups
- Small bowl
Gravlax with Creme Fraiche and Chives: Frequently Asked Questions
Gravlax with Creme Fraiche and Chives
This recipe creates a luxurious and flavorful gravlax with a creamy, herbaceous topping. It’s easy to make and perfect for impressing friends and family.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Prepare your salmon. Gently pat 1.5 lbs salmon fillets with paper towels, ensuring they are dry. Any excess moisture will hinder the curing process. Seriously, I learned this the hard way. It's crucial!
- Next up, the cure: In a small bowl, combine 1/2 cup kosher salt, 1/4 cup sugar, and 2 tablespoons chopped fresh dill. Yep, simple as that!
- Now for the mixing: Mix the salt, sugar, and dill together really well. Trust me; it makes a difference.
- Time to cure: Evenly spread the salt mixture all over the salmon. Be sure to cover all surfaces of the fillet. It's kinda like giving the salmon a really thorough massage...
- Next, we wrap: Place the salmon fillets in the large shallow dish, ensuring they are skin-side down. I usually press them together tightly if the dish allows.
- Cover the dish: Tightly cover the dish with plastic wrap. Don't skip this step! It's vital for the curing process. I once forgot and my gravlax ended up tasting less...well, fresh!
- Refrigerate: Put the dish in the refrigerator and let it cure for at least 24 hours. You know the drill. I know it is tempting to taste before the 24-hour mark but it's worth the wait. Patience, my friend, is key.
- After the cure: Once the 24 hours (or longer!) are up, carefully remove the salmon from the refrigerator and gently rinse it under cold water. That is all for the hard part.
- Rinse and pat dry: Once rinsed, pat the salmon dry with paper towels.
- Slice the gravlax: Use a very sharp knife to slice the gravlax thinly against the grain. This makes a huge difference to the texture. If you don’t have a really sharp knife, trust me, this will be tough.
- Prepare the crème fraîche: In a small bowl, gently stir together 1/2 cup crème fraîche and 1 tablespoon of finely chopped chives. If you want you can add a little lemon zest, but that is totally optional.
- Serve: Arrange the gravlax slices on a plate or platter. Top with dollops of the crème fraîche and chives mixture. And, if you are feeling adventurous, add some extra lemon zest! That’s it. You are a gravlax pro
📝 Notes
- For a stronger dill flavor, add more dill. You can also experiment with other herbs!
- Make sure your salmon is super fresh for the best results. Stale fish makes stale gravlax. Nobody likes stale gravlax!
🍎 Nutrition
Calories: 250 kcal
Protein: 25 g
Fat: 15 g
Carbohydrates: 5 g
Fiber: 0 g
Calcium: 20 mg
