"This is the traditional recipe - you can easily add flavors like fennel seeds, black pepper, beet root, orange peel..."
Cured salmon / Gravad lax (in swedish)
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Prep time: 5mins
Serves or Makes: 8
Recipe Card
ingredients
- 500 grams fresh Salmon, sustainable
- 70 grams salt
- 70 grams sugar
- 1 bunch chopped dill, fresh
Method
Step 1
Put a piece of folio and a piece of baking paper on the cutting board. They should be so big that you can wrap your piece of salmon tightly in them. Lay your piece of salmon (on top of the papers), skin side down.
Step 2
Mix salt and sugar and sprinkle on the fish. Then add the fresh dill on top of the sugar and salt mixture. Wrap tightly and put the whole package on a tray and in the fridge to cure for 12-24 hours (depending on the thickness of your fish)
Step 3
After curing, wash the salmon under cold water, dry it with paper towels and wrap tightly again. The salmon is now ready to be enjoyed and keeps in fridge at least a week.
Step 4
Cured salmon is also great to fry. Fry in a hot pan until the fish has a beautiful color. Leave it nice and pink on the inside.