Recipe
Homemade Nordic Delight: Citrus-Cured Salmon Gravlax
Zesty Scandinavian Delight: Citrus-Cured Salmon Gravlax
4.6 out of 5
Indulge in the flavors of Swedish cuisine with this exquisite recipe for Citrus-Cured Salmon Gravlax. This traditional dish showcases the art of preserving salmon with a delightful blend of citrus, herbs, and spices.
Metadata
Preparation time
20 minutes
Cooking time
N/A (cured)
Total time
48 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Keto-friendly
Allergens
Fish, Citrus fruits
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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500g (1.1 lb) fresh salmon fillet, skin-on 500g (1.1 lb) fresh salmon fillet, skin-on
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100g (1/2 cup) coarse sea salt 100g (1/2 cup) coarse sea salt
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100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
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Zest of 1 lemon Zest of 1 lemon
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Zest of 1 orange Zest of 1 orange
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Zest of 1 lime Zest of 1 lime
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1 large bunch of fresh dill, chopped 1 large bunch of fresh dill, chopped
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Freshly ground black pepper Freshly ground black pepper
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 15g, 3g
- Carbohydrates (total, sugars): 2g, 1g
- Protein: 25g
- Fiber: 0g
- Salt: 4g
Preparation
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1.Rinse the salmon fillet under cold water and pat dry with paper towels.
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2.In a bowl, combine the sea salt, sugar, citrus zest, and freshly ground black pepper.
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3.Place a large piece of plastic wrap on a clean surface and sprinkle half of the salt and sugar mixture onto it.
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4.Lay the salmon fillet, skin-side down, on top of the salt and sugar mixture.
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5.Sprinkle the remaining salt and sugar mixture evenly over the top of the salmon.
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6.Spread the chopped dill over the salmon, ensuring it covers the entire surface.
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7.Wrap the salmon tightly with the plastic wrap, making sure it is completely sealed.
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8.Place the wrapped salmon in a shallow dish and refrigerate for 48 hours, turning the salmon every 12 hours.
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9.After 48 hours, remove the salmon from the refrigerator and unwrap it.
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10.Rinse the salmon under cold water to remove the excess salt and sugar.
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11.Pat the salmon dry with paper towels and thinly slice it at an angle.
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12.Serve the Citrus-Cured Salmon Gravlax on a platter with fresh dill sprigs and lemon wedges.
Treat your ingredients with care...
- Salmon — Ensure that the salmon fillet is fresh and of high quality. Remove any pin bones before curing.
- Citrus zest — Use organic citrus fruits for the zest to avoid any pesticide residue. Grate the zest finely to release maximum flavor.
Tips & Tricks
- For a milder flavor, reduce the curing time to 24 hours.
- Serve the gravlax with traditional Swedish crispbread or thinly sliced rye bread.
- Experiment with different citrus fruits such as grapefruit or blood orange for unique flavor variations.
- Garnish the serving platter with capers, red onions, and mustard sauce for added complexity.
- Freeze the salmon for a few hours before slicing to achieve paper-thin slices.
Serving advice
Serve the Citrus-Cured Salmon Gravlax as an elegant appetizer or part of a brunch spread. Arrange the thinly sliced gravlax on a platter and accompany it with fresh dill sprigs, lemon wedges, and your choice of bread or crispbread.
Presentation advice
To create an eye-catching presentation, arrange the thinly sliced gravlax in a circular pattern on a large platter. Garnish the center with a small bunch of fresh dill sprigs and place lemon wedges around the edges. Serve with a selection of bread or crispbread on the side.
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