1,534 easy and fully explained recipes, with +66K photos and 78 videos

Gravlax

Name: Gravlax
Prep time: 12 h 21 min
Total time: 12 h 21 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g salmon fillet; 200 g coarse salt; 150 g caster sugar; 1 spring onion (scallion); fresh coriander (cilantro); 200 g cream cheese; 1 teaspoon lemon juice; salt; pepper

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar.

The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

78 K 5/5 (12 reviews)

12 hours 25 min. difficulté

Easy

13.80 €

4 people

9 Ingredients

Last modified on: July 11^th 2016

For 4 people, you will need:

1 500 g salmon fillet
2 200 g coarse salt
3 150 g caster sugar
4 1 spring onion (scallion)
5 fresh coriander (cilantro)
6 200 g cream cheese
7 1 teaspoon lemon juice
8 salt
9 pepper
Total weight: 1,180 grams

Times for this recipe

Preparation: 12 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Prepare a good fillet of salmon by removing the skin, any fat (brownish) and bones. Rinse under cold water and dry with absorbant paper.

Note: Do choose the thickest fillet you can, as this is the best bit.

Stage 2 - ⌛ 2 min.

Mix 200 g coarse salt and 150 g caster sugar together...

Stage 3

...to which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.

Stage 4 - ⌛ 2 min.

Use a dish that just a little larger than the fish and spread a layer of the salt mixture in the bottom. Lay the fish fillet on top.

Stage 5 - ⌛ 12 hours

Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.

Stage 6 - ⌛ 3 min.

Next day, scrape the salt off the top...

Stage 7

...remove the fish, rinse well under cold running water, then dry.

Your gravlax is ready and will now keep for several days (in the fridge).

Stage 8 - ⌛ 3 min.

To make a light sauce, peel and finely chop 1 spring onion (scallion).

Chop a little fresh coriander.

Stage 9 - ⌛ 2 min.

Mix 200 g cream cheese with the chopped onion and coriander, salt, pepper and 1 teaspoon lemon juice.

Your sauce is ready.

Stage 10 - ⌛ 4 min.

Serve the salmon sliced thinly with a little lemon juice or the light herb sauce.

Remarks

Traditionally, sprigs of fresh dill are added to the salt, but this is not essential.

Keeping: Several days in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	140 RDI=50 %	170 RDI=20 %	50 RDI=8 %	1,680 RDI=80 %	7,030 RDI: 80 %
Per 100 g	10 RDI=5 %	10 RDI=1 %	4 RDI=1 %	140 RDI=7 %	600 RDI: 7 %
Per person	30 RDI=10 %	40 RDI=4 %	10 RDI=2 %	420 RDI=20 %	1,760 RDI: 20 %