Nordic gravlax

1

Makes

6 Servings

Nordic gravlax

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
  • 15 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 8 g,
  • Sodium
  • 1629 mg.
  • 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.