✨It’s a Scandinavian classic dish, thank you Francine for the recipe.✨
You can try it with vodka instead of gin. Many recipes recommend freezing the fish before curing in order to kill any parasites. It makes a stunning party platter if you serve it up appetizer style. For a special dinner party, you may serve this dish as a starter with blinis pancakes.
Homemade gravlax style salmon
Must be prepared 48 hours before serving
- 2 pieces of very fresh center cut salmon fillet (1,4 kg total weight)
- 180 gr sugar
- 130 gr coarse sea salt
- 15 cl of gin
- 1 bunch of dill from the market (be generous)
- 1 TBS pink peppercorn
- 2 inches of ground black pepper
- 1 lemon
- 5 TBS sour cream
- Step 1 Wash and chop 3/4 of the dill weed.
- Step 2 Remove the fish bones (use large tweezers) and run your hands over the fish to check if there are any more small bones left.
- Step 3 In a bowl, mix together the coarse salt, the dill, the ground black pepper, the pink peppercorn you have previously crushed, the gin and the sugar. Divide the mixture into three dishes. Place one third of curing mixture at the bottom of a dish, lay a fillet skin-down on top of the mixture. Spread another third of curing mixture on the flesh of that fillet. Place the second fillet, skin side on top of it, and use the rest of the preparation to cover the salmon. Cover with plastic wrap and put a heavy weight on top of the fish (cans or pots to weight the fish down). Place in the refrigerator for 48 hours (a bit more is not a problem). Turn the fish over so the bottom one is on top after 12 hours. Feel free to repeat these steps a second time around. Then, rinse the salmon fillets with clear water, drain carefully. Place them skin aside on a cutting board and cut thin slices. Serve with fresh sour cream, lemon, the rest of the chopped dill weed, salt and pepper. With the Ikea Gravlax/ dill sauce, cucumber and/or radishes, it is excellent too. Eat the Gravlax within a few days after it’s been cured.