48 hrs 30 mins
Dreamer in Ontario's Note:
Source: LCBO's Food and Drink Magazine. Gravlax is salmon that has been "cooked" in a marinade for three days. Originally a Scandinavian dish, it is a perfect substitute for smoked salmon and costs much less when you make it yourself. Its subtle, sensuous taste is perfect for appetizers and hors-d'oeuvre as well as an excellent first course served with a salad. Once the herbs are scraped off the salmon, it will keep in the marinade for 10 days. Be sure to use fresh dill when making this, not dried. Cooking time is time required to marinate salmon in refrigerator.
My Private Note
Units: US | Metric
- 1Place salmon, skin-side-down, on a large sheet of plastic wrap.
- 2Combine peppercorns, coriander seeds, mustard, salt and sugar and press evenly onto flesh side of both salmon fillets.
- 3Remove salmon from plastic and place one salmon fillet in dish large enough to hold it and sprinkle with 2 tbsp vodka.
- 4Lay dill sprigs in a heavy layer over it.
- 5Place second salmon fillet on top so that flesh sides meet.
- 6Spoon over remaining vodka.
- 7Cover with plastic wrap, place a tray inside the dish on top of salmon. Weigh down with tin cans or other heavy weights.
- 8Refrigerate for 2 days, turning over and spooning over juices every 12 hours.
- 9To serve, remove from the marinade, scrape away dill but leave on seasonings, slice thinly and sprinkle with extra crushed peppercorns, crushed coriander seeds and chopped dill, if desired.
- 10Serve on dill pancakes with the mustard sauce.
- 11Serves 6 as an Hors-d'oeuvre, with leftovers.
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Nutritional Facts for Gravlax
Serving Size: 1 (173 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 261.0
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 1.0 g
- Cholesterol 78.8 mg
- Sodium 2434.7 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 4.8 g
- Sugars 4.3 g
- Protein 32.2 g
The following items or measurements are not included: