Gravlax – Salt And Sugar-Cured Salmon

Name: Gravlax – Salt And Sugar-Cured Salmon
Cook time: 72 h
Total time: 72 h
Yield: 4 servings
Cuisine: Other
Ingredients: 2 pieces of centre-cut salmon fillets, little more than 500 g each, and with skin left on; slightly more than 125 ml sugar; slightly less than 125 ml coarse salt (somewhat more sugar than salt); 15 coarsely crushed white peppercorns; 1 very large bunch of dill

And Sugar-Cured Salmon Internationally, this might be the best known Swedish dish. Several recipes have been posted on

Gravlax – Salt And Sugar-Cured Salmon prepared as a finished dish

Cook: 72 hr
Total: 72 hr
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Seafood

Ingredients

Servings

Original recipe

2 pieces of centre-cut salmon fillets, little more than 500 g each, and with skin left on
slightly more than 125 ml sugar
slightly less than 125 ml coarse salt (somewhat more sugar than salt)
15 coarsely crushed white peppercorns
1 very large bunch of dill

Shopping list for 4

Instructions

1
Remove any small bones from the fillets, it is easily done with the use of a pair of forceps.
2
Mix sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with dill.
3
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.
4
Cover with lots of dill.
5
Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
6
Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 48 - 72 hours, turning the salmon upside down at least once a day. (Personally, we favour 3

Ingredients

Servings

Original recipe

2 pieces of centre-cut salmon fillets, little more than 500 g each, and with skin left on
slightly more than 125 ml sugar
slightly less than 125 ml coarse salt (somewhat more sugar than salt)
15 coarsely crushed white peppercorns
1 very large bunch of dill

Shopping list for 4

Instructions

1
Remove any small bones from the fillets, it is easily done with the use of a pair of forceps.
2
Mix sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with dill.
3
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.
4
Cover with lots of dill.
5
Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
6
Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 48 - 72 hours, turning the salmon upside down at least once a day. (Personally, we favour 3