Gravlaks
Added by Astrid Nygaard
A Scandinavian classic where fresh salmon is cured with salt, sugar, dill, and a splash of dry sherry for extra complexity. Needs a minimum of 2 hours but benefits from overnight curing. Slice thinly and serve with mustard-dill sauce and crispbread.
Servings
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Ingredients
1fresh salmon filletabout 800 g
50 gsalt
50 gsugar
1 bunchfresh dill
1 tbspblack peppercrushed
100 mldry sherryfino or manzanilla
Instructions
1
Mix the salt, sugar, crushed pepper, and chopped dill to make the cure.
2
Place the salmon skin-side down on a large sheet of plastic wrap. Spread the cure mixture evenly over the flesh and drizzle with dry sherry.
3
Wrap tightly in plastic wrap and refrigerate for a minimum of 2 hours, or preferably overnight for a firmer texture.
4
Unwrap, scrape off the cure, and slice thinly on the bias to serve.
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