Gravlax
⏳ Time
10 minutes + 1 day
🥕 Ingredients
5
🍽️ Servings
6
Description
Traditionally, gravlax is made with dill and mustard, but John Smith decided to simplify the recipe by replacing mustard with lemon and orange. For tips on how to choose fish for gravlax and how to cure it, check out lesson five of the online course. In addition to gravlax, there is another salmon dish featured — salmon alla Maximilian with spinach.
Ingredients
- Smoked haddock fillet - 26.5 oz
- Dill - 1.8 oz
- Sugar - 2.1 oz
- Ocean salt - 2.1 oz
- White Pepper (whole) - 0.2 oz
Step by Step guide
Step 1
Cut the salmon fillet in half. Make several shallow cuts on the skin.
Step 2
Mix salt, sugar, and pepper. Finely chop the dill.
Step 3
Rub the pieces of salmon with a sugar-salt mixture, then sprinkle with dill on top.
Step 4
In a suitable container, place one piece of fish skin side down, then place a second piece on top, skin side up. Cover with plastic wrap and let it sit at room temperature for 3 hours. Then, refrigerate.
Step 5
The next day, you can serve the gravlax by slicing it thinly.
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