Here is my recipe for homemade gravlax with dill. Gravlax, or “gravad laks” as we call it in Denmark, is Scandinavian cured salmon. It tastes wonderful and is perfect to serve for a Christmas lunch, an Easter lunch or on a buffet. Making gravlax yourself is surprisingly easy, but it does take a couple of days, as the salmon needs to cure in the fridge for 2 to 3 days before it is ready to serve.
How to make gravlax
Since you use raw salmon for gravlax, it is important that the salmon has been frozen for at least 24 hours. Let it thaw in the fridge overnight before you use it. You can also make gravlax with salmon you bought frozen. A mixture of sugar, coarse salt, dried dill, cumin and fresh dill goes on top of the salmon. The sugar and salt draw some of the moisture out of the salmon, so you may find some liquid collecting in the bottom of the dish, but you simply discard it when the salmon is ready. Cut the salmon into thin slices with a sharp knife before serving. The gravlax keeps for a couple of days in the fridge.
In Denmark we love to serve gravlax with a sweet mustard and dill sauce on rye bread or with scrambled eggs.
Enjoy!
Gravlax with dill
Ingredients
Instructions
(It is important that the salmon has been frozen for at least 24 hours before you use it for gravlax.)
Place the salmon skin side down in a dish.
Mix the sugar, coarse salt, dried dill and cumin. Spread it over the salmon and sprinkle with the finely chopped fresh dill. Cover the dish with cling film and put it in the fridge for 2 to 3 days.
Then cut the salmon into thin slices with a sharp knife. Enjoy!
Nutritional content
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Energy
33 kcal / 33 kj
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Fat
33,3 gram
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Protein
33,3 gram
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Carbohydrates
33,3 gram
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