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Gravlax, How to Make It

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is how to make Gravlax. You can use the same method for at least trout, but many other types of fish too.

This is how to make Gravlax. You can use the same method for at least trout, but many other types of fish too.

Ingredients

Serves: 6-8

Metric Cups
  • 1 kilogram salmon fillets
  • 4 tablespoons sugar
  • 4 tablespoons sea salt
  • 2 tablespoons white peppercorns (coarsely crushed)
  • fresh dill
  • 2⅕ pounds salmon fillets
  • 4 tablespoons sugar
  • 4 tablespoons sea salt
  • 2 tablespoons white peppercorns (coarsely crushed)
  • fresh dill

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Gravlax, How to Make It is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • The salmon fillets must have the skin left on them. You can let the fishmonger cut them "out of the fish". With pliers, pull out all big bones you can see or feel. Rub in the spice mixture all over the meaty side of the fish.
  • After that, lay the fish together with the thick part against the other fillet's thin part (like the Yin-Yan symbol) with a lot of coarsely chopped dill between them, skin sides out. Package well in double plastic freezer bags, and wrap all in tinfoil to make a sturdy package. Place in fridge, let cure for two days. Make sure you keep turning the package for even curing.
  • When they are done, scrape off spice mixture (otherwise will become too salty), and package again if you don't use it all. Will keep in fridge for another 3 days or so, after that, exercise caution.
  • Cutting: With a very sharp filleting knife cut thin slices on the diagonal. Cut to skin, and away so no skin is on slices.

  • The salmon fillets must have the skin left on them. You can let the fishmonger cut them "out of the fish". With pliers, pull out all big bones you can see or feel. Rub in the spice mixture all over the meaty side of the fish.
  • After that, lay the fish together with the thick part against the other fillet's thin part (like the Yin-Yan symbol) with a lot of coarsely chopped dill between them, skin sides out. Package well in double plastic freezer bags, and wrap all in tinfoil to make a sturdy package. Place in fridge, let cure for two days. Make sure you keep turning the package for even curing.
  • When they are done, scrape off spice mixture (otherwise will become too salty), and package again if you don't use it all. Will keep in fridge for another 3 days or so, after that, exercise caution.
  • Cutting: With a very sharp filleting knife cut thin slices on the diagonal. Cut to skin, and away so no skin is on slices.

    • Additional Information

    Suggestion: Serve with lemon, dill, cream cheese (mixed with finely cut chives?) and bread. You can freeze leftover uncut gravlax if the salmon hadn't been frozen prior to being gravlax. Freeze as fresh as possible as soon as possible. You can make gravlax from frozen salmon fillets, but then it all has to be consumed when ready.

    Suggestion: Serve with lemon, dill, cream cheese (mixed with finely cut chives?) and bread. You can freeze leftover uncut gravlax if the salmon hadn't been frozen prior to being gravlax. Freeze as fresh as possible as soon as possible. You can make gravlax from frozen salmon fillets, but then it all has to be consumed when ready.

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    • Oh, how nice to see some traditional swedish recipes here too!

      Posted by kouki92 on 12th August 2011
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