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