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