Rye Whiskey Gravlax

Ingredients

• 1 lb (450g) fresh salmon fillet, skin-on 1 lb (450g) fresh salmon fillet, skin-on
• 1/4 cup (50g) coarse sea salt 1/4 cup (50g) coarse sea salt
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) rye whiskey 1/4 cup (60ml) rye whiskey
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1 tablespoon crushed black peppercorns 1 tablespoon crushed black peppercorns

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

1. 1.
   In a small bowl, combine the sea salt, sugar, rye whiskey, chopped dill, and crushed black peppercorns.
2. 2.
   Place the salmon fillet, skin-side down, on a large piece of plastic wrap.
3. 3.
   Generously coat the flesh side of the salmon with the curing mixture, ensuring it is evenly distributed.
4. 4.
   Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish.
5. 5.
   Place a weight, such as a heavy plate, on top of the wrapped salmon to help press out any excess moisture.
6. 6.
   Refrigerate the salmon for 48 hours, flipping it over every 12 hours to ensure even curing.
7. 7.
   After 48 hours, remove the salmon from the refrigerator and unwrap it.
8. 8.
   Rinse the salmon under cold water to remove the excess curing mixture, then pat it dry with paper towels.
9. 9.
   Thinly slice the gravlax against the grain, and it is ready to be served.

Treat your ingredients with care...

• Rye Whiskey — Choose a high-quality rye whiskey with a smoky flavor profile to enhance the gravlax. Avoid using flavored or sweetened whiskeys, as they may alter the taste of the dish.

Tips & Tricks

• For a milder whiskey flavor, reduce the amount of rye whiskey in the curing mixture.
• Ensure the salmon is fresh and of high quality for the best results.
• Use a sharp knife to thinly slice the gravlax for an elegant presentation.
• Serve the gravlax with traditional Swedish accompaniments such as rye bread, mustard sauce, and pickled cucumbers.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Rye Whiskey Gravlax as an appetizer or part of a brunch spread. Arrange the thinly sliced gravlax on a platter and garnish with fresh dill sprigs. Accompany it with slices of rye bread, creamy mustard sauce, pickled cucumbers, and lemon wedges for a traditional Swedish experience.

Presentation advice

To create an eye-catching presentation, arrange the thinly sliced gravlax in a circular pattern on individual plates. Garnish with a sprinkle of fresh dill and a drizzle of mustard sauce. Serve with a side of rye bread and pickled cucumbers for a visually appealing and delicious dish.