Cured salmon gravlax with dill sauce
Homemade salmon gravlax makes a stunning centerpiece for any festive meal. Served with a classic dill sauce, it’s a refined and flavorful appetizer.
SERVING:8
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INGREDIENTS
For the gravlax
- 800 g to 1 kg raw salmon fillet skin on and pin bones removed
- 250 g coarse sea salt preferably Guérande salt; fine salt works too, but the gravlax will be saltier
- 250 g granulated sugar
- 1 large bunch of fresh dill
- 1 tablespoon pink peppercorns
- 1 tablespoon mixed peppercorns e.g. Ducros "5 berries" or a blend of black, white, Timut, and Sichuan pepper with coriander seeds
- 1 tablespoon fennel seeds
- Zest of a lemon or orange optional, to add a subtle citrus note to the cure
For the Dill Sauce
- 1 plain yogurt
- 1 teaspoon mustard
- Juice of half a lemon
- 1 teaspoon olive oil
- 1 teaspoon honey more or less, to taste
- Chopped fresh dill to taste
- Salt and pepper
PREPARATION
Prepare the gravlax
- Rinse the salmon fillet under cold running water, drain, and pat it dry thoroughly with paper towels.
- Place it on a cutting board and check that all the pin bones have been removed by the fishmonger. If not, you can remove them using tweezers.
- Using a mortar and pestle, coarsely crush the peppercorns, pink peppercorns, and fennel seeds. Finely chop half of the fresh dill.
- In a bowl, mix the salt, sugar, chopped dill, and crushed spices to create the curing mixture.
- In a baking dish large enough to hold the entire salmon fillet, spread a layer of the salt, sugar, and spice mix. Add a bit more around the edges, this will help cover the sides of the fish.
- Cover the flesh side of the salmon completely with fresh dill sprigs, then gently place the fillet flesh-side down onto the salt mixture.
- Bring the salt mixture up around the sides to ensure the entire fillet is well covered. Wrap tightly in 2 to 3 layers of plastic wrap, pressing it directly against the fish.
- Place a dish or tray on top of the wrapped salmon along its full length, then add a weight to apply gentle pressure. Refrigerate for 24 to 72 hours (1 to 3 days), depending on the thickness of the fillet. I left mine for 48 hours.
- Each day, drain off the liquid released by the salmon. The fillet will gradually take on a lovely orange hue and become firmer in texture.
- The curing time will depend on the thickness of the fillet and the desired level of dryness.
- After the second day, remove the salmon from the dish and rinse it briefly under cold running water to remove excess salt.
- Place it on paper towels and pat it dry thoroughly on both sides. Then, using a knife, gently scrape off the marinade and dill sprigs.
- You can enjoy it immediately, or for an even better texture, let it air-dry uncovered on a rack in the fridge for a few more hours.
- Place the salmon gravlax on a serving platter or slice it thinly on the bias, leaving the skin on. Use a sharp knife for best results.
- Arrange the slices neatly on a plate, drizzle with a little olive oil, and sprinkle with fresh dill.
- I served it whole on a charcuterie board, slicing only part of it beforehand. The rest was sliced at the table. I also sprinkled a few pink peppercorns on top for decoration.
Make the Dill and Mustard Sauce
- Mix the yogurt with the mustard, lemon juice, and olive oil. Season with salt and pepper, then add the honey and chopped dill to taste.
- Serve the salmon gravlax with the dill sauce and slices of toasted bread or blinis. Whole grain Swedish Krisprolls are also excellent, they’re extra crispy.
- This simple recipe lets you prepare delicious homemade salmon gravlax, perfect for delighting your guests at a festive meal or as an appetizer!