Oslo-style Gravlax
Oslo-style Gravlax is a traditional Norwegian dish of cured salmon, infused with dill, sugar, and salt. This delicacy is perfect for brunch, served with mustard sauce, or as an appetizer.
Ingredients
- 1 lb (450g) fresh salmon fillet, skin on
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) sea salt
- 1 bunch fresh dill, chopped
Instructions
- Combine the sugar and salt in a bowl.
- Spread half of the sugar-salt mixture on a large piece of plastic wrap.
- Place the salmon, skin-side down, on top of the sugar-salt mixture.
- Spread the remaining sugar-salt mixture over the salmon.
- Sprinkle the chopped dill over the salmon.
- Wrap the salmon tightly in the plastic wrap.
- Place the wrapped salmon in a dish and refrigerate for 48 hours, flipping the salmon every 12 hours.
- Unwrap the salmon, rinse off the cure, and pat dry with paper towels.
- Slice the gravlax thinly at an angle and serve.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 48 hours
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 20g
- Fat
- 10g
- Carbohydrates
- 2g
Supplies
Plastic wrap Dish Refrigerator
Tools
Knife Cutting board
Serving suggestions
Serve the Oslo-style Gravlax with mustard sauce, toasted rye bread, and pickled vegetables.
Tips & tricks
For best results, use the freshest salmon available and ensure that it is properly refrigerated during the curing process.
Cost
$15