Citron Dild Gravlaks (lemon Dill Gravlax)

Citron Dild Gravlaks, also known as Lemon Dill Gravlax, is a traditional Danish dish that features fresh salmon cured with a blend of zesty lemon and aromatic dill. This dish is perfect for a light and refreshing appetizer or a delicious addition to a brunch spread.

Citron Dild Gravlaks (lemon Dill Gravlax)

Ingredients

  • 1 lb (450g) fresh salmon fillet, skin on
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) sea salt
  • 1 tablespoon (15ml) freshly ground black pepper
  • Zest of 1 lemon
  • 1/4 cup (60ml) fresh dill, chopped

Instructions

  1. In a small bowl, combine the sugar, sea salt, black pepper, lemon zest, and chopped dill.
  2. Place the salmon fillet, skin-side down, on a large piece of plastic wrap.
  3. Spread the sugar and salt mixture evenly over the flesh of the salmon.
  4. Wrap the salmon tightly in the plastic wrap, then wrap it again with aluminum foil.
  5. Place the wrapped salmon in a shallow dish and refrigerate for 48 hours, flipping the salmon every 12 hours to ensure even curing.
  6. After 48 hours, unwrap the salmon, rinse off the curing mixture, and pat the salmon dry with paper towels.
  7. Thinly slice the gravlax at an angle and serve chilled.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
Total time: 2 days (including curing time)
Cooking method
Curing

Nutritional facts per 1 serving

Calories
150 per serving
Protein
20g
Fat
8g
Carbohydrates
1g

Supplies

Plastic wrap Aluminum foil Shallow dish Sharp knife

Tools

Cutting board Small bowl

Serving suggestions

Serve the Citron Dild Gravlaks with a dollop of creamy mustard-dill sauce and thinly sliced rye bread for an authentic Danish experience.

Tips & tricks

For best results, use the freshest and highest quality salmon available. The gravlax can be stored in the refrigerator for up to a week, so it's a great make-ahead dish for entertaining.

Cost

$15