morsels45

morsels45 said

Gravlax

Salmon cured in dill and sugar for two days. No cooking involved.

Gravlax
Photo: Esquilo, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make gravlax

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Two days, no cooking

30 minutes · serves 8 · Easy

What you need

  • 1kg salmon fillet, skin on, pin-boned
  • 150g coarse salt
  • 150g sugar
  • 2 large bunches dill
  • 2 tbsp crushed white pepper

What you do

  1. 1Mix the salt, sugar and pepper. Lay half the dill in a dish, the salmon skin-down on it, then the cure packed over the flesh and the rest of the dill on top.
  2. 2Cover, weight it with tins, and refrigerate 48 hours, turning once a day and pouring off the brine that comes out.
  3. 3Rinse briefly, pat dry, and slice thin on a long diagonal away from the skin.
  4. 4Mustard and dill sauce, and rye bread.

Overnight, thinner piece

20 minutes · serves 4 · Very easy

What you need

  • 400g salmon fillet
  • 80g salt
  • 80g sugar
  • Dill
  • Lemon zest

What you do

  1. 1Cure as above but only 14 hours for a thinner fillet.
  2. 2Rinse, dry, slice. Softer and less salty than the full cure.