Here’s an easy way to prepare your own cured salmon gravlax at home! This cured salmon gravlax with gin & dill is beautiful, delicious and it’s the perfect party food!
What’s Cured Salmon Gravlax?
Inspired by the classic Nordic dish, we cured raw salmon by using a mixture made of salt, sugar and spices. We let it marinade in the fridge between 24-48 hours. Salmon is served raw!
Cured Salmon Gravlax vs Smoked Salmon
Gravlax is cured with salt in the fridge, compared to smoked salmon where you’ll need a smoker and some wood to make it. I find gravlax more accessible to make at home. As for the taste, I would say that gravlax is a combination of raw sashimi and smoked salmon. It’s so delicious!
Ingredients Notes
- Salmon: use fresh salmon without skin. I recommend using the thickest part of the salmon.
- Sugar: regular white sugar.
- Salt: make sure you use corse salt, not fine salt for this.
- Coriander seeds: that we crush roughly.
- Gin: your favorite one!
- Dill: a few leaves of fresh dill.
How Long Does it Take to Cure Salmon?
Between 24-48 hours, it depends on the thickness of the salmon and your preference in terms of saltiness. The more you let it cure, the saltiness will be. I like to leave mine between 30-36 hours.
How to Cut Gravlax?
Make sure you’re using a sharp knife and place it at a 45 degrees angle.
How Long Can it Last in the Fridge?
After cutting the salmon into slices, make sure you place it in an airtight container. You can keep it in the fridge for up to 3 days.
How to Serve it?
- On blinis with sour cream.
- With a green salad.
- For brunch, on top of bagels.
Cured Salmon Gravlax with Gin & Dill
8
servings15
minutes30-36
hoursHere’s an easy way to prepare your own cured salmon gravlax at home! This cured salmon gravlax with gin & dill is beautiful, delicious and it’s the perfect party food!
Ingredients
500g-600g of fresh salmon without skin
2 tbsp of coriander seeds
⅓ cup of sugar
⅓ cup of coarse salt
2 tbsp of gin
1 handful of fresh dill (approx. ¼ cup)
Instructions
- With a mortar and pestle, roughly crush coriander seeds. If you do not have mortar and pestle, simply use the back of a knife and press firmly. Mix the crushed coriander seeds with salt and sugar.
- Remove any excess of water from the salmon with paper towels. On a working surface, place 2 cellophane papers, one vertically and the other one horizontally. It will help you to wrap the salmon to keep it in the fridge.
- Add half of the salt/sugar mixture and spread evenly, making sure the surface is the same size as your salmon. Add your salmon on top of it. Add gin directly on the salmon. Dispose the remaining salt/sugar mixture on top of the salmon and spread evenly. Top it with fresh dill.
- Fold the cellophane papers on top of the salmon and place the salmon in a rectangle dish. Place another plate or pan on top of the salmon and add some heavy objects on top, to press the salmon (such as chickpeas can or skillet).
- Place it in the fridge for 30-36 hours.
- Remove from the fridge. Unwrap salmon, scrape off salt then rinse with water. Pat dry.
- Finely slice the salmon with a sharp knife at a 45 degrees angle.
- Serve it on top of some blinis with sour cream.
