Gravlax (salted salmon)

This is a Scandinavian recipe for raw salmon. Great appetizer for the holidays, you can serve with vodka, dry white wine, or aquavit (a traditional Scandinavian spirit). For this recipe I like to use lemon salt. If you don’t have fresh dill you can use  dry dill to marinate the fish. Serve plain or on top of rye bread, crackers, or the most traditional way, knackebrod.

 

 

 

Gravlax (salted salmon) Recipe

Gravlax (salted salmon)

By Olya Sandstrom Published: January 25, 2013

  • Prep: 15 mins

This is a Scandinavian recipe for raw salmon. Great appetizer for the holidays, you can serve with vodka, dry white wine, or aquavit …

Ingredients

Instructions

  1. Mix salt, pepper and sugar. Chop the dill. Cut the fish into two parts lengthwise. Put half the fish in a glass dish, skin side down. Sprinkle with dill and mixture of pepper, salt and sugar. Cover with other half of the fish, skin up. Cover tightly with foil on top and put the fish in the refrigerator for 2-3 days with a press on top. You can flip the fish every 12 hours and pour the juice from the fish on top if you like.
  2. Cut the salmon into thin slices diagonally and sprinkle with black pepper, drizzle with lemon juice and garnish with lemon slices and dill.

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