Nordisk Gravad Lax (nordic Salmon Gravlax)
Nordisk gravad lax, or Nordic Salmon Gravlax, is a traditional Scandinavian dish that involves curing salmon with a mixture of salt, sugar, and dill. This simple yet flavorful recipe is perfect for a light and refreshing appetizer or a delicious addition to a smorgasbord.
Ingredients
- 1 lb (450g) fresh salmon fillet, skin-on
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) coarse sea salt
- 1 tablespoon (15g) whole black peppercorns
- 1 large bunch fresh dill, chopped
Instructions
- Combine the sugar, salt, and peppercorns in a bowl.
- Place the salmon fillet, skin-side down, on a large piece of plastic wrap.
- Spread the sugar and salt mixture evenly over the salmon.
- Sprinkle the chopped dill over the salmon.
- Wrap the salmon tightly in the plastic wrap and place it in a shallow dish.
- Place a weight on top of the salmon (such as a heavy plate) and refrigerate for 2-3 days, flipping the salmon once a day.
- Unwrap the salmon, scrape off the dill and seasoning, and thinly slice the gravlax at an angle.
- Serve the gravlax with mustard sauce, rye bread, and pickled vegetables.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- Total time: 2-3 days (including curing time)
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 20g
- Fat
- 12g
- Carbohydrates
- 2g
Supplies
Plastic wrap Shallow dish Weight (e.g., heavy plate)
Tools
Knife Cutting board
Serving suggestions
Serve the Nordic Salmon Gravlax on a platter with mustard sauce, rye bread, and pickled vegetables for an authentic Scandinavian experience.
Tips & tricks
For best results, use the freshest and highest-quality salmon available. Adjust the curing time based on the thickness of the salmon fillet.
Cost
$20