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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Classic Gravlax

Serve this buttery-soft cured salmon as an appetizer on brown bread with fresh dill, Dijon mustard, thinly sliced cucumbers, and grated lemon rind. We found that high-quality wild salmon yields the best results.

Cooking Light MARCH 2007

  • Yield: 12 appetizer servings (serving size: about 2 ounces)

Ingredients

  • 1/3 cup fine sea salt
  • 1/3 cup sugar
  • 2 tablespoons grated lemon rind
  • 1/4 teaspoon whole white peppercorns, crushed
  • 1 (1 1/2-pound) center-cut salmon fillet, unskinned and cut in half crosswise
  • 2 cups fresh dill sprigs

Preparation

Combine first 4 ingredients. Sprinkle one-third of salt mixture in bottom of an 8-inch square baking dish. Arrange 1 salmon half, skin side down, in dish. Sprinkle with one-third salt mixture and dill. Top with remaining salmon half, skin side up. Spread remaining salt mixture over top of salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours.

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 12 hours. Scrape off and discard dill and salt mixture; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.

Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 41%
  • Fat: 2.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 6g
  • Carbohydrate: 0.7g
  • Fiber: 0.0g
  • Cholesterol: 14mg
  • Iron: 0.1mg
  • Sodium: 397mg
  • Calcium: 4mg
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Classic Gravlax recipe

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