Recipes

Gravlax

This gravlax recipe comes from Finnish chef, Paavo Turtiainen. Gravlax is a crowd pleaser and no cooking is required. Gravlax is made by curing a piece of salmon in your very own fridge- this sounds fancy, but it’s easy. Basically, you cover a piece of salmon in sugar and salt, store it in your fridge and forget about it for 2-3 days. Then – TA-DAAA! – you have made gravlax! To serve, scrape off the salt and sugar, tap dry with paper towels, and slice very thin – easy, healthy, and chic.

Gravlax

Ingredients

2 POUND (1 KILO) SALMON FILLET WITH SKIN ON
4 TABLESPOONS OF SUGAR
6 TABLESPOONS OF KOSHER SALT OR COURSE SEA SALT
1 TABLESPOONS OF COARSELY GROUND BLACK PEPPER
BIG BUNCH OF FRESH DILL

Instructions

  1. Wipe the salmon fillet with paper towel (do not rinse) and place in a dish that is large enough to fit the fillet.
  2. Mix sugar, salt and black pepper and sprinkle evenly on the fillet.
  3. Thoroughly rinse the dill and tap dry in paper towel.
  4. Chop coarsely and place evenly on top of the fillet.
  5. Cover and refrigerate for 48 to 72 hours.
  6. After all those hours ‘fish’ the fillet out of the sugar and salt brine, scrape off the dill and tap dry with paper towel.
  7. Use a sharp fillet knife to cut thin slices.

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