Herb-Cured Salmon Gravlax
Experience the exquisite flavors of this Herb-Cured Salmon Gravlax, a Nordic delicacy that is remarkably easy to prepare at home. With fresh dill, brown sugar, and a hint of Szechuan peppercorns, this recipe highlights the natural sweetness of high-quality salmon. Perfectly balanced with a tangy mustard sauce, this dish makes an elegant appetizer or sandwich filling, ideal for sharing with family and friends during gatherings or special occasions. Impress your guests with this fresh and flavorful dish that showcases the beauty of simplicity in cooking.
N/A
Servings
183
Calories
13
Ingredients
Ingredients
Fresh dill
1 large bunch (roughly chopped)
Coarse salt
2 cups (na)
Brown sugar
2 cups (na)
Salmon fillets
2 pounds (1 kg) (extremely fresh with skin on)
Crushed Szechuan peppercorns
1 teaspoon (na)
Vodka
1/4 cup (na)
Dijon mustard
1/4 cup (na)
Brown sugar (for sauce)
2 tablespoons (na)
Lemon juice
1 lemon (juice of)
Olive oil
1/2 cup (na)
Fresh dill (for sauce)
1 bunch (chopped)
Freshly grated horseradish
to taste (na)
Crackers
for serving (na)
Instructions
1
Start by preparing the gravlax cure: In a mixing bowl, combine the roughly chopped fresh dill with coarse salt and brown sugar, mixing thoroughly to create a flavorful curing mixture.
2
Take the two 2-pound salmon fillets, ensuring they are sushi-grade and extremely fresh. Sprinkle the crushed Szechuan peppercorns evenly over the flesh of both fillets.
3
Generously cover the top of the first salmon fillet with the dill-curing mixture, ensuring no areas are left uncovered. Place the second fillet on top of the first, tail-to-tail, ensuring the flesh sides are facing each other.
4
Once the fillets are sandwiched, splash vodka over the top to add flavor. Wrap the entire layered salmon tightly in plastic wrap to prevent air from entering.
5
Place a plate on top of the wrapped salmon, and weight it down with something heavy (about a pound) to help the curing process. Refrigerate for 24 hours.
6
After 24 hours, check the salmon; the flesh should be firmer and less translucent. Remove from the refrigerator, unwrap, and rinse the fillets under cold water to remove the curing mixture. Pat dry with paper towels.
7
Next, prepare the mustard sauce: In a bowl, combine Dijon mustard with brown sugar and lemon juice. Slowly whisk in the olive oil until fully incorporated. Adjust the seasoning with freshly grated horseradish to taste, then fold in the chopped dill.
8
Finally, slice the gravlax thinly on the bias using a sharp knife, discarding the skin. Serve the gravlax on a platter with crackers alongside the mustard sauce for dipping.
Nutrition Information
12g
Fat
9g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Cured Salmon Gravlax?
Herb-Cured Salmon Gravlax is a Nordic delicacy made by curing fresh salmon with a mixture of dill, salt, sugar, and Szechuan peppercorns.
How long does the salmon need to cure?
The salmon should be refrigerated and weighted down for 24 hours to complete the curing process.
What quality of salmon should I use for this recipe?
It is essential to use sushi-grade salmon that is extremely fresh with the skin still on.
What ingredients are in the gravlax cure mixture?
The cure mixture consists of roughly chopped fresh dill, coarse salt, and brown sugar.
How do I prepare the salmon fillets for curing?
Sprinkle crushed Szechuan peppercorns over the flesh of both fillets, then cover the first fillet with the dill-curing mixture before sandwiching the second fillet on top.
Why is vodka used in this recipe?
Vodka is splashed over the sandwiched fillets to add a unique layer of flavor to the cured fish.
How should the salmon be wrapped during the curing process?
The entire layered salmon should be wrapped tightly in plastic wrap to prevent any air from entering.
Do I need to weight the salmon down while it cures?
Yes, place a plate on top of the wrapped salmon and weight it down with something heavy, about one pound, to assist the curing.
How can I tell if the gravlax is finished curing?
After 24 hours, the flesh of the salmon should feel firmer and appear less translucent than when it was raw.
Should the salmon be rinsed after curing?
Yes, once the 24 hours have passed, unwrap the fillets and rinse them under cold water to remove the salt and sugar mixture.
What ingredients are needed for the mustard sauce?
The sauce requires Dijon mustard, brown sugar, lemon juice, olive oil, fresh dill, and freshly grated horseradish.
How do I make the mustard sauce?
Combine mustard, brown sugar, and lemon juice, then slowly whisk in olive oil before folding in the horseradish and chopped dill.
How should I slice the finished gravlax?
Using a sharp knife, slice the gravlax thinly on the bias and discard the skin.
What are the recommended serving suggestions?
Serve the thinly sliced gravlax on a platter with crackers and the prepared mustard sauce for dipping.
What is the calorie count for this dish?
Each serving of the Herb-Cured Salmon Gravlax contains approximately 183 calories.
How much protein is in a serving of this gravlax?
There are 10 grams of protein per serving in this recipe.
What is the fat content of this recipe?
This dish contains 12 grams of fat per serving.
How many carbohydrates are in a serving?
There are 9 grams of carbohydrates in each serving of this gravlax.
Is this recipe considered difficult to make?
No, this is described as an easy recipe that showcases the beauty of simplicity in cooking.
What kind of peppercorns are used in this recipe?
The recipe specifically calls for crushed Szechuan peppercorns to provide a hint of spice.
Can I adjust the spiciness of the mustard sauce?
Yes, the freshly grated horseradish in the sauce can be adjusted to your personal taste.
What type of salt is best for curing the salmon?
The recipe calls for 2 cups of coarse salt for the best curing results.
How much salmon is required for this recipe?
The recipe requires two 2-pound salmon fillets, totaling 4 pounds or approximately 2 kg.
Is the dill used in the sauce the same as the dill in the cure?
The recipe uses fresh dill for both, but one large bunch is chopped for the cure and another bunch is chopped for the sauce.
What is the role of brown sugar in the cure?
Brown sugar helps balance the salt in the cure and highlights the natural sweetness of the high-quality salmon.
Should the salmon skin be removed before curing?
No, the skin should be left on during the curing process and only discarded after slicing.
How much vodka is needed?
The recipe uses 1/4 cup of vodka to splash over the salmon fillets.
What is the total number of ingredients needed?
There are 13 total ingredients used across the salmon preparation and the mustard sauce.
Can this be used as a sandwich filling?
Yes, the gravlax makes an elegant appetizer or a flavorful sandwich filling.
What is the origin of this dish?
Gravlax is a traditional Nordic delicacy.