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Homemade Salmon Gravlax – Christmas
Learn how to prepare a homemade salmon gravlax, perfect for the holiday season. The salmon is cured with coarse salt, sugar, lemon and dill, then kept refrigerated for 48 h. A refined starter, simple to make and keeps for a week.
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Cost Breakdown
Critical Success Points
- • Coat the salmon with the cure
- • Wrap and weight
- • Cure in the refrigerator
Safety Warnings
- • Handle raw salmon with clean utensils to avoid cross‑contamination.
- • Keep at 4 °C or lower for the entire curing period.
- • Do not consume if the fish has an unpleasant odor.
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