Gravlax


Gravlax
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.
76 K 5/5 (11 reviews)
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Last modified on: July 11th 2016
For 4 people, you will need:

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Times for this recipe
Preparation: 12 hours 25 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Gravlax : Stage 1
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.
Gravlax : Stage 2
Mix 200 g coarse salt and 150 g caster sugar together...

Stage 3
Gravlax : Stage 3
...to which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.

Stage 4 - 2 min.
Gravlax : Stage 4
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
Gravlax : Stage 5
Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.

Stage 6 - 3 min.
Gravlax : Stage 6
Next day, scrape the salt off the top...

Stage 7
Gravlax : 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.
Gravlax : Stage 8
To make a light sauce, peel and finely chop 1 spring onion (scallion).

Chop a little fresh coriander.

Stage 9 - 2 min.
Gravlax : Stage 9
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.
Gravlax : Stage 10
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 recipe140 RDI=50 %170 RDI=20 %50 RDI=8 %1,680 RDI=80 %7,030 RDI: 80 %
Per 100 g10 RDI=5 %10 RDI=1 %4 RDI=1 %140 RDI=7 %600 RDI: 7 %
Per person30 RDI=10 %40 RDI=4 %10 RDI=2 %420 RDI=20 %1,760 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, milk
How much will it cost?
  • For 4 people : 13.80 €
  • Per person : 3.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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