GRAVLAX / CURED SALMON RECIPE

Ingredients

• 1 kilogram Salmon Fillet (skin on, pin bones removed, fresh)
• 100 grams Granulated Sugar (fine granulated)
• 100 grams Kosher Salt (coarse, non‑iodized)
• 1 teaspoon White Pepper (ground)
• 1 teaspoon Black Pepper (freshly cracked)
• 2 tablespoons Vodka (40% ABV, neutral flavor)
• 1 small Beet (grated or juiced, about 2 tbsp, for color)
• 30 grams Fresh Dill (loosely packed, chopped)
• 1 roll Plastic Wrap (for tightly wrapping the fish)
• 2 tablespoons Capers (rinsed, for garnish)
• 4 pieces Radish (thinly sliced, for garnish)
• 2 pieces Scallions (thinly sliced, for garnish)
• 2 tablespoons Parsley (chopped, for garnish)
• 1 tablespoon Extra Virgin Olive Oil (for drizzling before serving)

Instructions

1. Make the cure

   In a mixing bowl combine the sugar, salt, white pepper and black pepper. Add the vodka and beet juice, then stir until the mixture is slightly damp. Fold in the chopped dill.

   Time: PT5M

2. Coat the salmon

   Pat the salmon fillet dry with paper towels. Place it skin‑side down on a sheet of plastic wrap. Evenly spread the cure mixture over the flesh, pressing gently to adhere. Sprinkle a little extra dill on top if desired.

   Time: PT5M

3. Wrap and weight the salmon

   Wrap the coated salmon tightly in the plastic wrap, sealing the edges. Poke a few small holes through the wrap with a toothpick to let excess liquid escape. Place the wrapped fillet on a tray and set a heavy pan or canned goods on top.

   Time: PT5M

4. First curing period

   Transfer the tray to the refrigerator and let the salmon cure for 12 hours.

   Time: PT12H

   Temperature: 4°C

5. Flip and continue curing

   After 12 hours, remove the weight, unwrap, flip the fillet, re‑wrap, and return the weight. Cure for another 12 hours (total 24 hours).

   Time: PT12H

   Temperature: 4°C

6. Finish and slice

   Remove the salmon from the wrap, discard any excess cure, and pat the flesh dry with paper towels. Using a sharp knife, slice the salmon thinly on a bias, cutting against the grain.

   Time: PT5M

7. Plate and serve

   Arrange the slices on a serving board, drizzle with extra‑virgin olive oil, and garnish with capers, radish slices, scallions and parsley. Serve with rye bread, crackers, or alongside a cheese platter.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

5g

Fat

12g

Fiber

0g