Homemade Gravadlax

Gravadlax is a classic Scandinavian delicacy of salmon cured in a blend of salt, sugar, and fresh dill, resulting in a beautifully flavoured and silky-textured dish. This elegant and easy-to-make recipe is perfect for special occasions or as a sophisticated appetiser. Serve it thinly sliced with mustard sauce, on rye bread, or as part of a seafood platter for a truly impressive offering.

Ingredients:

• 500g fresh salmon fillet, skin-on, pin bones removed
• 2 tablespoons sea salt
• 2 tablespoons sugar
• 1 teaspoon cracked black pepper
• Large bunch of fresh dill, roughly chopped
• Zest of 1 lemon

Instructions:

Prepare the Cure:

• In a bowl, mix the sea salt, sugar, cracked black pepper, lemon zest, and half of the chopped dill.

Cure the Salmon:

• Place a large sheet of cling film on a flat surface. Sprinkle half of the curing mixture on the cling film.
• Lay the salmon fillet, skin-side down, on the curing mixture. Cover the flesh side with the remaining cure and top with the rest of the dill.

Wrap and Weigh Down:

• Tightly wrap the salmon in the cling film and place it on a dish or tray. Weigh it down with a heavy object, such as a plate or pan, to press the cure into the fish.
• Refrigerate for 24-48 hours, turning the salmon every 12 hours to ensure even curing.

Finish and Serve:

• Unwrap the cured salmon and gently rinse off the excess salt and dill mixture. Pat dry with a paper towel.
• Using a sharp knife, thinly slice the gravadlax at an angle, avoiding the skin.

Serving Suggestion: Serve your homemade gravadlax with a mustard sauce, on bread, or as part of a seafood spread for a touch of Nordic-inspired elegance.