Gravlax
Total time: 10 minutes (Preparation: 10 minutes)
Serves: 6+
Swedish cured salmon is sweet and salty, mixed with a hit of fresh dill. It is great served on fresh bread with some cream cheese and onions. Best of all, it only takes five minutes to prepare and makes the ultimate entertaining dish. This was a weekly staple whilst we were living in Stockholm.
Gravlax recipe
Ingredients
Salmon
Salmon fillets: 2 x ~250g (sashimi grade)
Salt: 2 tablespoons
Sugar: 3 tablespoons
White pepper: ½ teaspoon
Dill: 1 cup, roughly chopped
To serve
Rye or sourdough bread
Cream cheese
Red onion: ½ an onion, finely diced
Method
Combine sugar, salt, pepper and dill in a bowl.
Lay salmon, skin down in a container. Cover evenly with dill mixture.
Cover salmon (ideally with the lid of the glass container) and refrigerate for ~18 hours for a lighter cure and 24+ hours for a stronger cure.
Rinse salmon fillets and pat dry. Place salmon skin down on a chopping board and remove the skin. Cut salmon into thin slices.
Serve with extra dill, bread, cream cheese and red onion as desired.