Gravlax - Graved Salmon - Cured Salmon
basic, nordic recipe
Servings: 6
Calories: 209kcal
Equipment
- 1 large container to fit the salmon
- 1 smaller container to fit onto the salmon
- 1 heavy item like a heavy can
Ingredients
- 800 g Salmon fresh, MSC label
- 40 g Salt
- 30 g Sugar
- 2-3 bunches Dill
Instructions
- Wash and chop the dill.2-3 bunches Dill
- Mix the sugar and salt, then add the dill and mix well.40 g Salt, 30 g Sugar, 2-3 bunches Dill
- Wash the salmon and tab try with a paper towel.800 g Salmon
- Check for fishbones and remove them with twizzers.
- Cut away the very thin side of the salmon if there is one.
- Put half of the curing rub into the large container and lay the salmon on top of it, scaled side up.
- Use the remaining rub on the top (scaled) side of the fish.
- Put a smaller container (or board or rectangular plate) on top and place a heavy item on top.
- If possible, cover with beeswax cloth but it's not really necessary, just keeps the fish scent at bay.
- Cure for two days. You can turn the salmon after a day (optional).
- After two days, check if the salmon has become firmer and lost a good amount of liquid.
- Remove the herb-salt-sugar mix by brushing it off. Don't wash it!Cut very thin slices. Serve with sauce from next recipes.Tip: To make cutting the salmon easier, put it into the fridge without the rub for about 40 minutes. This will create a thin layer on top and makes cutting thin slices easier.
Nutrition
Calories: 209kcal | Carbohydrates: 5g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 2643mg | Potassium: 656mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg