Homemade Salmon Gravlax – Christmas

Ingredients

• 500 g Fresh salmon fillet, skin on (Choose a thick piece, ideally a steak with the tail)
• 50 g Coarse salt (sea salt) (Non-iodized salt, coarse crystals)
• 30 g White sugar (Granulated sugar)
• 30 g Fresh dill (Leaves only, coarsely chopped)
• 2 unités Yellow lemon (Zest only, juice separate for serving)
• 2 unités Lime (Zest only)
• 1 c. à café Black peppercorns (Coarsely crushed (optional))

Instructions

1. Prepare the cure mixture

   In a bowl, combine the coarse salt, sugar, crushed black pepper, zest of the yellow and green lemons, then stir in the chopped dill.

   Time: PT5M

2. Clean and prepare the salmon

   Rinse the salmon fillet under cold water, pat dry with paper towels. Place the skin side down on the cutting board.

   Time: PT3M

3. Coat the salmon with the cure

   Sprinkle an even layer of the cure mixture over the surface of the salmon, then flip the fillet and repeat on the other side. Press lightly to make it adhere.

   Time: PT5M

4. Wrap and weight

   Wrap the fillet tightly in plastic wrap. Place the package on a tray, then cover it with a weight (plate + canned goods).

   Time: PT2M

5. Cure in the refrigerator

   Put everything in the refrigerator (4°C) for 48 hours. Turn the package over and redistribute the weight halfway through (optional).

   Time: PT48H

   Temperature: 4°C

6. Rinse, dry and slice

   After 48 h, remove the salmon from the film, rinse quickly under cold water to remove excess salt, then pat dry with paper towels. Slice thinly on the bias with a knife, keeping the skin for presentation.

   Time: PT5M

7. Serve

   Arrange the slices on a platter, garnish with a few sprigs of dill and lemon zest. Serve with rye bread, butter or sour cream.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

20 g

Carbohydrates

3 g

Fat

12 g

Fiber

0 g