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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember first trying gravlax at a small Christmas market in Copenhagen years ago. The chill in the air, the twinkling lights, and the rich, savory taste of cured salmon – it was pure magic. I knew right then I had to recreate that experience at home, with a twist. Hence, this Smoked Paprika Gravlax was born, a vibrant nod to tradition with a dash of Spanish flair. I messed up the recipe like 3 times before finally succeeding in producing this incredible recipe
Gravlax, at its heart, is simply salmon that's been cured with salt, sugar, and dill. But the beauty lies in the variations you can introduce. Smoked paprika brings a depth that complements the salmon's richness, while the pickled red onion cuts through the fat with its bright acidity. It's a balancing act, and when done right, it's sublime. You can make it if you have the right focus and mindset. My friend who has ADHD made it! It shows that everyone can make it.
Don't be intimidated by the 'curing' process. It's far easier than you might think, and the results are well worth the (minimal) effort. Think of it as marinating, but instead of soaking in a liquid, the salmon firms up and transforms with the help of salt and sugar. Honestly, it is one of the easiest recipes you will make, I promise
Required Equipments
- Sharp Knife
- Cutting Board
- Plastic Wrap
- Medium Bowl
- Saucepan
- Jar or Container
- Dish or Baking Sheet
Smoked Paprika Gravlax with Pickled Red Onion: Frequently Asked Questions
Smoked Paprika Gravlax with Pickled Red Onion
Infuse your culinary repertoire with Smoked Paprika Gravlax, a Scandinavian-inspired delicacy that marries the freshness of salmon with the smoky warmth of paprika and the tangy zing of pickled red onion. This dish isn't just food; it's an experience.
⏳ Yield & Time
Yield: 6-8 servings servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Salmon: Pat the salmon fillet dry with paper towels. This is crucial for the curing process to work effectively. Make sure you remove all of the moisture by patting it dry multiple times.
- Combine the Curing Ingredients: In a medium bowl, mix together the kosher salt, sugar, smoked paprika, and freshly ground black pepper. Ensure the mixture is evenly combined to distribute the flavors uniformly.
- Prepare the Dill: Roughly chop the fresh dill. A generous amount of dill adds a classic flavor that complements the salmon beautifully.
- Layer the Curing Mixture: On a large piece of plastic wrap (at least twice the size of the salmon fillet), spread half of the salt-sugar mixture. This creates a flavorful base for the salmon to cure on.
- Place the Salmon: Place the salmon fillet skin-side down on top of the salt-sugar mixture. This allows the curing process to start on the flesh side, ensuring even flavor penetration.
- Top with Dill and Remaining Mixture: Cover the salmon with the chopped dill, pressing it gently into the flesh. Then, spread the remaining salt-sugar mixture evenly over the dill. Ensure the entire surface of the salmon is covered.
- Wrap Tightly: Wrap the salmon tightly in the plastic wrap, ensuring there are no air pockets. This helps the curing mixture adhere closely to the salmon.
- Weigh Down the Salmon: Place the wrapped salmon in a dish or on a baking sheet. Place another dish or cutting board on top of the salmon, and weigh it down with cans or weights. This pressure helps the curing process by pressing the flavors into the salmon. About 2-3 pounds is recommended.
- Refrigerate: Refrigerate the salmon for 48-72 hours. The longer it cures, the firmer and more flavorful it will become. Turn the salmon over every 24 hours to ensure even curing.
- Prepare Pickled Red Onions (Day 1): Thinly slice the red onion. Use a mandoline or a sharp knife to get consistent slices. This ensures even pickling.
- Make the Pickling Brine (Day 1): In a saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly.
- Pickle the Onions (Day 1): Place the sliced red onions in a jar or heat-safe container. Pour the warm pickling brine over the onions, ensuring they are fully submerged. Let cool completely, then cover and refrigerate for at least 24 hours. They'll taste even better after 48 hours.
- Unwrap and Rinse: After curing, unwrap the salmon and rinse it thoroughly under cold water to remove the salt, sugar, and dill. Pat it dry with paper towels.
- Slice Thinly: Using a very sharp knife (preferably a long, thin slicing knife), slice the gravlax thinly on a bias. This enhances the texture and presentation.
- Serve: Arrange the sliced gravlax on a platter. Garnish with pickled red onions, fresh dill sprigs, and a drizzle of olive oil (optional). Serve with crackers, rye bread, or as part of a Smörgåsbord. I personally like to use crackers.
- Cleanup: Discard the used plastic wrap. Clean all the used utensils.
📝 Notes
- For best results, use high-quality, sushi-grade salmon.
- The gravlax will keep in the refrigerator for up to 5 days after curing.
- Adjust the amount of smoked paprika to your liking for a milder or more intense smoky flavor.
🍎 Nutrition
Calories: Approximately 250 kcal
Protein: 30g
Fat: 12g
Carbohydrates: 5g
Fiber: 1g
Calcium: 20mg
