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Salmon Gravlax

This Scandinavian dish of salmon cured with salt and dill needs to be prepared at least three days ahead and stored in the fridge.. Cath Muscat

Salmon Gravlax recipe, on MiNDFOOD.

Salmon Gravlax

Serves 8

2 sides fresh salmon

⅓ cup sea salt flakes

¼ cup white sugar

1 bunch dill, roughly chopped

1 tbsp white peppercorns, crushed

300g sour cream

1 tbsp horseradish cream

1 tbsp lemon juice

salt and white pepper, to taste

1 red onion, thinly sliced, to serve

baby capers, to serve

mini bagels, to serve

lime (or lemon) wedges, to serve

1 Put sides of salmon, skin side down, on a flat surface. Remove all bones with fish tweezers. Combine salt flakes, sugar, dill and peppercorns in a bowl. Rub salt mixture into salmon.

2 Put one side of salmon in a large shallow ceramic dish, skin side down. Put second side of salmon on top of first side of salmon, skin side up. Cover with plastic wrap and a large plate. Weigh plate down with tin cans. Refrigerate for 24 hours.

3 Remove salmon from fridge, take 
off plate and plastic wrap and drain 
liquid. Cover dish with new plastic wrap. Return to fridge for 2–3 days, turning every 12 hours.

4 To make horseradish cream, combine sour cream, horseradish cream and lemon juice in a bowl. Season with salt and white pepper.

5 Serve salmon on a large platter with horseradish cream, onion slices, capers, bagels and lime wedges.

For Dixie’s cooking advice head to the Ask the Chef page.

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