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.
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.
49K 10 4.1
Last modified on: July 11th 2016
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 12 hours 21 min. | 12 hours 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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).
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,669 Kcal or 6,988 Kj | 139 gr | 168 gr | 51 gr |
| 83 % | 53 % | 16 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 141 Kcal or 590 Kj | 12 gr | 14 gr | 4 gr |
| 7 % | 5 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 417 Kcal or 1,746 Kj | 35 gr | 42 gr | 13 gr |
| 21 % | 13 % | 4 % | 2 % |
How much will it cost?
- For 4 people : 13.80 €
- Per person : 3.45 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Avocado with gravlax
Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
39K4.5 18 min.
Source
Home made.
This recipe uses (among others)
 | Salmon fillet: You can check-out other recipes which use it, like for example: How to grill salmon well, Baked salmon fillet, Grilled fillet of salmon with corn-salad cream, Fillet of salmon meunière, Cretan-style salmon , ... All |
 | Cream cheese: You can check-out other recipes which use it, like for example: Oriane's tuna rillettes , Crunchy verrines, Chicken and avocado bagels, Surf and turf club sandwich, Tomato and cream cheese terrine, ... All |
 | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, How to cook pasta properly, How to prepare Jerusalem artichokes, Fish in a salt crust, French bean salad with vinaigrette , ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Passion fruit jellies, Lemon and lime cakes, Kouign-amann brioche, Galette Charentaise, ... All |
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.298K 14 40 min. February 21th 2011
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.248K3.9 46 min. February 21th 2011
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.467K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.697K 313.9 36 min. January 27th 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.