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Swedish Gravlax Recipe

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This traditional Swedish Gravlax recipe features cured salmon flavored with a simple but flavorful mixture of salt, sugar, black pepper, and fresh dill. Cured for 48 hours, this delicacy is perfect served thinly sliced on crackers or rustic bread, topped with cream cheese, capers, fresh dill, and a squeeze of lime for a refreshing appetizer or light meal.

Ingredients

Curing Mixture

  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • ½ teaspoon ground black pepper

Main

  • 1 bunch fresh dill (stems removed)
  • 1 lb frozen salmon fillet (thawed)

Serving Suggestions

  • Fun cracker or rustic crusty bread
  • Cottage cheese (or your favorite soft cheese)
  • Fresh dill
  • Capers
  • Slices of lime

Instructions

  1. Prepare the curing mixture: In a small bowl, thoroughly mix together the kosher salt, sugar, and ground black pepper to create the curing blend.
  2. Prepare salmon: Rinse the thawed salmon fillet under cold water and pat it completely dry with paper towels. Place the fillet skin-side down on a long piece of plastic wrap.
  3. Apply curing mixture: Evenly sprinkle the salt, sugar, and pepper mixture all over the surface of the salmon fillet, ensuring full coverage.
  4. Add fresh dill and wrap: Lay the fresh dill sprigs on top of the salmon, then tightly but gently wrap the salmon in the plastic wrap, making sure no air pockets remain inside.
  5. Refrigerate to cure: Place the wrapped salmon on a plate and refrigerate for 48 hours to allow the curing process to develop flavor and texture.
  6. Rinse and dry: After curing, unwrap the salmon, rinse off all the salt and sugar mixture under cold water, and pat the fillet dry with paper towels. Discard the dill used during curing.
  7. Slice and serve: Using a sharp knife, slice the salmon diagonally into wide, long slices. Serve the slices plain or arranged on crackers or rustic bread with cottage cheese, fresh dill, capers, and lime slices for garnish and added flavor.

Notes

  • Ensure the salmon is very fresh and of sushi-grade quality since it is cured and not cooked.
  • Maintaining a tight wrap without air pockets during curing is essential for best flavor and preservation.
  • The curing time is critical; do not reduce below 48 hours to achieve proper texture and flavor balance.
  • Use a very sharp knife to slice the gravlax for clean, presentable cuts.
  • Leftover gravlax can be stored tightly wrapped in the refrigerator for up to 3 days.

Find it online: https://marthatasty.com/swedish-gravlax-recipe/