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Plate of easy cured salmon gravlax garnished with dill and lemon

Cured Salmon Gravlax

Cured Salmon Gravlax is a delightful dish that combines the rich flavors of salmon with dill and mustard, perfect for gatherings or a luxurious weekend brunch.
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Prep Time 1 hour
Total Time 1 day 12 hours
Servings: 10 servings
Course: Appetizer, Brunch
Cuisine: Fusion, Scandinavian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Curing Mixture
  • 1 tbsp white peppercorns (whole) Crushed
  • 250 g rock salt For curing
  • 250 g white sugar For curing
  • 1 cup fresh dill, roughly chopped 1 big bunch
For the Salmon
  • 1000 g salmon, sashimi-grade, bones removed and skin on Ensure quality for safety
For Serving
  • 1/2 cup heavy cream For the mustard sauce
  • 1/3 cup Dijon Mustard Or hot mustard for a kick
  • 2 tsp Mustard Powder
  • Salt and pepper to taste
  • 1/4 cup fresh dill, roughly chopped For garnish

Method
 

Preparation
  1. Crush the white peppercorns using the side of a knife or roughly grind them with a mortar and pestle.
  2. In a mixing bowl, combine the crushed peppercorns with the rock salt, white sugar, and roughly chopped dill. Mix until well combined.
  3. Lay two large pieces of cling wrap on your work surface, slightly overlapping them, and spread half of the salt mixture out in the shape of the salmon.
  4. Gently lay the salmon fillet, skin-side down, on the salt mixture and sprinkle the remaining salt mixture over the top.
  5. Wrap the salmon tightly with the cling wrap, ensuring no leaks, and place it in a large dish with something flat on top to weigh it down.
Curing
  1. Refrigerate the salmon for 12 hours and then carefully turn it over, replace the weights, and return it to the fridge.
  2. After another 12 hours, turn the salmon once again and replace the weights. Allow it to cure for an additional 12 hours.
  3. A total of 36 hours will yield a medium cure, perfect for Gravlax.
  4. After 36 hours, unwrap the salmon, scrape off the salt mixture, and rinse it under cold water.
  5. Pat it dry with paper towels and if possible, return the salmon to the fridge uncovered for 3 to 12 hours for final drying.
Serving
  1. Sprinkle the remaining 1/4 cup of fresh dill over the salmon and slice it thinly on an angle, avoiding the skin.
  2. Serve it with toasted bread, creamy mustard sauce, extra dill, and lemon wedges.
Mustard Sauce
  1. Mix the heavy cream, Dijon mustard, mustard powder, salt, and pepper in a bowl. Adjust flavors to taste.
  2. Add lemon juice or zest if desired for extra tang.

Notes

Use sashimi-grade salmon for best results; adjust curing time based on your taste preference. Experiment with herbs for unique flavors.