Gravlax (swedish sugar and salt cured salmon)

Yield: 1 Servings

Measure Ingredient
2 Center cut salmon fillets; approximately 1 pound, (450 g) each, with skin left on
⅔ cup Sugar
⅓ cup Coarse salt
15 Coarsely crushed white peppercorns
1 large Bunch of dill
3 tablespoons Dijon mustard
1 tablespoon Sugar
1 tablespoon Vinegar
Salt and ground white pepper to taste
½ cup Vegetable oil
½ cup Chopped fresh dill


This may be Sweden's best know culinary export. Serve this delicacy sliced paper thin with brown bread and Mustard Dill sauce, or make it part of a Smorgasbord.

Remove any small bones from the fillets with a pair of tweezers or needle- nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with ⅓ the dill and 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 ⅓ of dill. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.

   Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours. Remove from plastic wrap and discard accumulated juices. Rewrap and refrigerate another 24 - 48 hours. Scrape off the marinade and slice paper thin.

Mustard Dill Sauce: Mix the mustard, vinegar, sugar, salt and pepper. Add the oil slowly while whisking, to form an emulsion. Add the chopped dill.

Got this from some chef site... I'll look it up later.

Fine, here's the Cured Salmon site... other decent stuff, too... just leave off the <secret> in the url.

That's wright, just 2 double u's.

Posted to bbq-digest by JLipsitt <JLipsitt@...> on May 5, 1998

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