A simple but succulent recipe that everybody loves.
Danish Cured Salmon (Gravlax)
An incredibly simple recipe that turns fresh salmon into cured salmon within 24 hours.
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Servings: 12 people
Calories: 86kcal
Ingredients
- 2 lbs salmon fillet 900 g, fresh
- 1/2 cup dill 125 ml, chopped
- 1/4 cup salt 60 ml
- 1/4 cup sugar 60 ml
- 1/4 tsp ground white pepper 1 ml
- 1/4 tsp ground allspice 1 ml
Instructions
- Rinse the salmon and dry it thoroughly with paper towels.
- Place in a glass baking dish and sprinkle with half the dill.
- Combine the remaining ingredients in a small bowl and stir to combine.
- Sprinkle half the mixture over the salmon.
- Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill.
- Cover with plastic wrap, place a flat plate or pot lid on top, and place several cans of food on top for weight.
- Refrigerate for 24 to 48 hours.
- To serve, drain the salmon and cut diagonally into thin slices.
Nutrition
Calories: 86kcal | Carbohydrates: 6g | Protein: 16g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 40mg | Sodium: 2080mg | Potassium: 69mg | Fiber: 0.02g | Sugar: 5g