Cook and Scale
Classic Gravlax
8 servings · 20 min total
Salt-and-sugar-cured salmon perfumed with dill and vodka, sliced paper-thin and served with a tangy mustard-dill sauce.
Ingredients
- 800 g salmon fillet, skin on, pin-boned
- 100 g white sugar
- 100 g salt
- 2 tbsp black pepper, coarsely crushed
- 20 g fresh dill
- 2 tbsp vodka
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 3 tbsp vegetable oil
- 1 tbsp fresh dill, extra, chopped
Contains: Fish, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cure the salmon — Mix the sugar, salt, and crushed pepper. Lay the salmon skin-side down on a large sheet of cling film and pack the cure mixture evenly over the flesh.
- 2.
Top with dill and weight — Scatter the chopped dill over the salmon and drizzle with the vodka. Wrap tightly in the cling film and place on a tray, weighted down with a couple of cans.
- 3.
Cure in the fridge — Refrigerate for 48 hours, turning the parcel every 12 hours and draining off the liquid that collects.
- 4.
Scrape off the cure — Unwrap the salmon and scrape off most of the cure. Pat dry and press the extra chopped dill onto the surface.
- 5.
Slice and serve with sauce — Whisk the mustard, honey, vinegar, and oil into a sauce. Slice the gravlax thinly on an angle and serve with the mustard-dill sauce.