We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Gravlax
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
40 minutes
40 minutes
Easily cure salmon with salt, sugar, and dill for a flavorful dish.
Ingredients:
- 20.00 ml coriander seeds
- 220g (1 cup) caster sugar
- 145g (1/2 cup) cooking salt
- 2 bunches dill, thick stems discarded, roughly chopped
- 2kg salmon or ocean trout fillet, skin on, pin-boned
- 80ml (1/3 cup) vodka or gin
Instructions:
- Crush coriander seeds using a mortar and pestle, then mix with sugar, salt, and dill in a bowl.
- Sprinkle one-third of the salt mixture evenly over the bottom of a shallow, non-aluminum container that matches the shape of the salmon. Lay the salmon, skin-side down, on top of the salt mixture, and then sprinkle the rest of the salt mixture over the salmon.
- Seal the dish by wrapping it in 2 layers of plastic wrap. Place a chopping board on top and weigh it down with a 2–2.5kg brick or cans. Refrigerate the dish for 12 hours.
- Uncover the fish and flip it in the salt mixture. Drizzle vodka over the fish, cover again, then refrigerate for 12 more hours. Rotate the salmon every 12 hours for an additional 24 hours, replacing the cutting board and weights each time.
- Remove the salmon from the dish, allowing excess liquid to drain away. Discard the liquid. Gently scrape off any remaining salt mixture from the flesh and pat dry with a paper towel.
- Slice the meat paper-thin starting from the tail end, using a long, sharp knife held at a 45-degree angle. Lay the slices in a single layer on a baking sheet, making sure they are detached from the skin.