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WorldDrink
Gravlax Scandinavian Cured Salmon
Silky, paper-thin slices of salmon cured in a fragrant blend of salt, sugar, dill, and crushed pepper create this elegant Scandinavian delicacy—no cooking required. The citrus and aquavit brighten the rich fish while the cure develops a luxurious, almost buttery texture. Perfect for impressive appetizers, elegant brunches, or when you want restaurant-quality results with minimal effort.
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Instructions
- 1
Pat salmon completely dry with paper towels. Check for any remaining pin bones and remove with tweezers.
- 2
In a bowl, combine salt, sugar, crushed peppercorns, and lemon zest to create the curing mixture.
- 3
Lay out a large piece of plastic wrap on a baking sheet. Spread half the dill in the center.
- 4
Rub the salmon flesh with aquavit if using. Place salmon skin-side down on the dill bed.
- 5
Pack the salt mixture evenly over the flesh side of the salmon, pressing gently to adhere.
- 6
Top with remaining dill, then wrap tightly in plastic wrap, ensuring no air pockets remain.
- 7
Place a second baking sheet on top and weigh down with cans or heavy books.
- 8
Refrigerate for 48-72 hours, flipping the salmon every 12 hours and draining accumulated liquid.
- 9
Unwrap salmon and scrape off the curing mixture and dill using the back of a knife.
- 10
Pat dry and slice thinly on the bias with a sharp knife, leaving the skin behind.
- 11
Serve immediately on dark bread with mustard sauce, or wrap tightly and refrigerate up to 1 week.
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