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, if possible of equal size, 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

Salt and Sugar-Cured Salmon Internationally, this might be the best known Swedish dish. Several recipies 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, if possible of equal size, 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.
3
Cover the bottom of a baking dish with dill.
4
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 lots of dill.
5
Prepare the other salmon fillet in the same way, and cover with the remaining dill on top.
6
Cover in plastic wrap, place a cutting board with some heavy weights on top
7
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, if possible of equal size, 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.
3
Cover the bottom of a baking dish with dill.
4
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 lots of dill.
5
Prepare the other salmon fillet in the same way, and cover with the remaining dill on top.
6
Cover in plastic wrap, place a cutting board with some heavy weights on top
7
marinate in the refrigerator for 48 - 72 hours, turning the salmon upside down at least once a day. (Personally, we favour 3

Pickled Herring Casserole

A Scandinavian-style baked casserole of layered pickled herring, Idaho potatoes, and onions topped with a Parmesan bread crumb crust and milk-moistened throughout.

OtherSeafood30–60 min