Recipe: Salmon Gravlax
Salmon gravlax originated in medieval Scandinavia as a way of preserving fish for many months in preparation for wintertime.
Nowadays it doesn’t take quite that long, and involves curing a side of salmon in a zesty salt and sugar mixture with fresh dill and Dijon mustard to enhance the flavour.
The 2-day curing process means that this is a dish that is super easy to prepare in advance, and will impress all your guests. A perfect entrée for summer get-togethers.
(Serves 10 as an entrée)
Ingredients for the cure
- 1 side of salmon
- 750g sugar
- 750g table salt
- The zest of 4 lemons
- The zest of 4 limes
Ingredients for Topping:
- 1.5 bunches of dill, picked/washed/chopped
- The zest of 1 lemon
- Combine the sugar, salt, lemon zest and lime zest in a bowl.
- Cover the salmon on both sides with the salt mixture and place on a tray. Cover lightly with cling film and leave in the fridge for 24 hours.
- Gently wash the salmon with water to remove curing mixture.
- Place the salmon on top of CHUX cloths (or any absorbent cloth) and return to the fridge for a further 3-5 hours. This step dries the salmon, creating a richer texture.
- Brush the top of the salmon with a small amount of Dijon mustard and cover with the dill and the zest of 1 lemon.
- Tightly wrap the salmon in cling film and leave in the fridge overnight to allow herbs to stick to the fish.
- Thinly slice the salmon from head to tail (start with the thicker end). Using one swift movement, cut on an angle to make even sized pieces.
We recommend using a filleting knife – or a long, thin knife – for consistently thin slices. Watch our chef's technique below:
We love to serve our gravlax on a platter with horseradish, mustard and dark rye. It’s also great for breakfast with crumpets, crème fraîche, lemon and avocado, get it all with our brekky pack