Gravlax

Name: Gravlax
Prep time: 20 min
Total time: 20 min
Cuisine: Swedish
Ingredients: 1 kg Fresh salmon fillet (skin on, bones removed); 3 tbsp Coarse sea salt; 2 tbsp Sugar; 1 tbsp Crushed white peppercorns; 1 large bunch Fresh dill (roughly chopped); 2 tbsp Cognac or aquavit (optional)

20 min 8 servingsEasy

Ingredients

8 servings, as in the recipe

Original recipe, as written

1 kg Fresh salmon fillet (skin on, bones removed)
3 tbsp Coarse sea salt
2 tbsp Sugar
1 tbsp Crushed white peppercorns
1 large bunch Fresh dill (roughly chopped)
2 tbsp Cognac or aquavit (optional)

Instructions

Pat the salmon dry with paper towels. Check for any remaining pin bones and remove them with tweezers.

Mix salt, sugar, and crushed peppercorns. Rub the mixture evenly over all sides of the salmon. If using, drizzle with cognac or aquavit.

Place half the dill in a deep dish. Lay the salmon skin-side down on the dill. Cover with remaining dill.

Cover tightly with plastic wrap. Weight it down with a heavy board and cans. Refrigerate for 48-72 hours, turning every 12 hours and basting with the accumulated liquid.

Scrape off the dill and spice cure. Slice thinly at a sharp angle.

Serve with hovmästarsås (mustard-dill sauce), rye bread, and boiled potatoes.