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Gravlax

Name: Gravlax
Prep time: 20 min
Total time: 24 h
Yield: 6 portions
Cuisine: scandinave
Ingredients: 800 g Fresh salmon fillet; 30 g Sea salt; 30 g Sugar; 50 g Fresh dill; 10 g Juniper berries; 5 g Black peppercorns; 2 piece Lemon zest; 200 g Cooked beets; 200 g Whole wheat bread; 100 g Crème fraîche

Scandinavian cured salmon with fresh dill, sugar, and salt. A delicate and sophisticated appetizer.

1440 min6 servings280 kcalDifficulty: Easy

Ingredients

800 g Fresh salmon fillet
30 g Sea salt
30 g Sugar
50 g Fresh dill
10 g Juniper berries
5 g Black peppercorns
2 piece Lemon zest
200 g Cooked beets
200 g Whole wheat bread
100 g Crème fraîche

Instructions

Step 1
Check the salmon for any bones. Finely chop the dill. Lightly crush the juniper berries and peppercorns.
Step 2
Mix the salt, sugar, chopped dill, juniper berries, pepper, and lemon zest in a bowl.
Step 3
Place the salmon skin-side down on plastic wrap. Generously coat with the salt and sugar mixture. Wrap the plastic wrap around the salmon.
Step 4
Place in a dish. Set a light weight on top (a plate or cans). Refrigerate for 24-48 hours, turning regularly.
Step 5
When ready to serve, remove the salmon from the plastic wrap. Slice thinly on the bias. Serve with beets, whole wheat bread, and crème fraîche.

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