Nordic gravlax
1
- Makes6 Servings
Nordic gravlax. Photo, Erik Putz.
Turn fresh salmon into a Scandinavian treat with a simple mix of sugar and salt. It adds delicious elegance to any meal — and curing the fish is so much easier than smoking it!
Ingredients
450 g skinless salmon fillet
1 cup brown sugar
1/2 cup kosher salt
3/4 cup chopped dill
Instructions
SLICE salmon into 1/8-in. slices. Line a large baking sheet with overhanging plastic wrap. Stir sugar with salt and dill in a bowl. Scatter half of sugar mixture on prepared sheet. Arrange salmon slices in 1 layer over sugar mixture. Completely cover salmon with remaining sugar mixture. Wrap fish with plastic wrap and refrigerate 1 hour.
TRANSFER salmon to a colander. Rinse slices under cold running water until sugar mixture is removed. Pat salmon dry with paper towel. Serve with thinly sliced rye bread and sour cream.
Nutrition (per serving)
Calories 161, Protein 15g, Carbohydrates 6g, Fat 8g, Sodium 1629mg.
Excellent source of Vitamin B6.
Variations
Three-herb gravlax: Reduce dill to 1/4 cup. Add 1/4 cup each chopped parsley and tarragon. Continue with recipe.
Spiced gravlax: Omit dill. Combine 1 tsp each whole fennel, coriander and anise seeds in a resealable bag. Crush with a rolling pin. Add to sugar mixture. Continue with recipe.
Lemony gravlax: Add 1 tbsp lemon zest to sugar mixture. Continue with recipe, but drizzle with 1 tbsp gin before wrapping.
Three ways to use it
Brunch Bagel Spread Stir 2 tbsp chopped lemony gravlax with 1/2 block cream cheese, 1 thinly sliced green onion and 1 chopped roasted red pepper. Spread on toasted bagels.
Spiced Jerky Prepare spiced gravlax and cure overnight instead of 1 hour. Keeps well, covered and refrigerated, up to a week.
Creamy Gravlax Linguine Boil 1/2 cup cream with 2 tbsp dry white vermouth until slightly reduced. Toss with 2 tbsp chopped capers, 2 tbsp minced chives, 1 tbsp lemon zest, 1/4 tsp salt, 454 g cooked linguine and half of three-herb gravlax, chopped. Season with fresh pepper.