SWEDISH GRAVLAX

Ingredients

• 1 kg Salmon Fillet with Skin (fresh, skin on, pin‑bone side down)
• 100 ml Kosher Salt (coarse, for curing)
• 150 ml Granulated Sugar (white granulated)
• 10 ml White Pepper Seeds (whole seeds, lightly crushed)
• 30 g Fresh Dill (stems removed, roughly chopped and lightly smashed)
• 1 pcs Lemon Zest (zest of one lemon, optional for extra freshness)

Instructions

1. Remove Pin‑Bones

   Feel the flesh of the salmon with clean fingers and pull out any hard pin‑bones using clean pliers.

   Time: PT10M

2. Prepare Cure Mix

   In a mortar combine 100 ml salt, 150 ml sugar and 10 ml white pepper seeds; grind until the pepper is broken up but not a fine powder.

   Time: PT5M

3. Prep Fresh Dill

   Roughly chop the dill and smash the stems with the back of a knife to release aromatics.

   Time: PT2M

4. Add Lemon Zest (Optional)

   Zest one lemon directly into the mortar and give it a quick stir to combine with the cure mixture.

   Time: PT2M

5. Rub Cure onto Salmon

   Evenly coat both sides of the salmon with the cure mixture, pressing gently so the salt‑sugar‑pepper blend adheres fully.

   Time: PT5M

6. Room‑Temperature Rest

   Place the coated salmon on a plate and let it sit at room temperature for one hour so the salt and sugar begin to draw out moisture.

   Time: PT1H

7. Bag and Weight

   Transfer the salmon to a plastic zip‑top bag (or vacuum bag). If not vacuum‑sealed, press out as much air as possible and place a heavy weight on top to ensure contact with the cure.

   Time: PT5M

8. Refrigerate to Cure

   Refrigerate the weighted bag for 24 hours. Flip the bag once or twice during this period for even curing.

   Time: PT24H

   Temperature: 4°C

9. Remove Excess Cure

   After 24 hours, take the salmon out, gently brush off excess salt, sugar and herbs with your hands—do not rinse completely; a light coating adds flavor.

   Time: PT5M

10. Slice Thinly

    Using a fish knife (or a very sharp chef’s knife), slice the gravlax into ultra‑thin pieces, cutting at a slight angle and trimming the fattier belly if desired.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g