Gravlax (Swedish Sugar and Salt Cured Salmon)
photo by januarybride
- Ready In:
- 48hrs
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 lbs center cut salmon fillets (approximately 1 pound each, with skin left on)
- 2⁄3 cup sugar
- 1⁄3 cup coarse salt
- 15 coarsely crushed white peppercorns
- 1 bunch dill
- mustard dill sauce (Mustard Dill Sauce II)
directions
- Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
- Mix the sugar, salt and pepper in a bowl.
- Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
- Cover with 1/3 of dill.
- Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
- Remove from plastic wrap and discard accumulated juices.
- Rewrap and refrigerate another 24- 48 hours.
- Scrape off the marinade and slice paper thin.
- Serve with Mustard Dill Sauce (Recipe #68168).
Questions & Replies
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Recipe #68168
Reviews
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I can't believe I made my own lax! Too cool! Mine was slightly over"cooked" and a tad too salty after 3 days. Next time I will only let it marinate for 2 days. I served it up with some bagels, cream cheese with fresh dill, onions, tomatoes and capers. Hubby was in heaven. -
A very good Grav Lax recipe. Made it as written and served it sliced with a honey and mustard dressing.
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
