Gravlax

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    Gravlax

    Gravlax

    (27)
    1hr


    27 people made this

    About this recipe: Gravlax is salt-cured salmon popular in Scandinavian cuisine. Some, like this one, are made with vodka.

    Ingredients
    Serves: 16 

    • 1kg (2 1/4 lb) salmon fillet, bones removed
    • 4 tablespoons coarse sea salt
    • 3 tablespoons light brown soft sugar
    • 1 tablespoon freshly ground black pepper
    • 1 bunch fresh dill, chopped
    • 3 tablespoons vodka

    Method
    Prep:1hr  ›  Ready in:1hr 

    1. Drape cling film over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
    2. Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the cling film snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
    3. Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the fillets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (25)

    by
    61

    I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each.  -  27 Jan 2008  (Review from Allrecipes US | Canada)

    by
    39

    This was good, but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions?  -  23 Feb 2002  (Review from Allrecipes US | Canada)

    by
    26

    Simple and easy! Very flavourful. Can be made with any fish.  -  07 Jan 2002  (Review from Allrecipes US | Canada)

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