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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.

83 K 5/5 (12 reviews)660630

Duration

12 hours 25 min.

Difficulty

Easy

Last modified on: July 11^th 2016

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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?

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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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=18 %	14 g RDI=5 %	4 g RDI=6 %	142 kcal RDI=7 %	596 kJ RDI=7 %
Per person	34 g RDI=53 %	42 g RDI=16 %	12 g RDI=17 %	419 kcal RDI=21 %	1,758 kJ RDI=21 %
Whole recipe	138 g RDI=213 %	170 g RDI=64 %	50 g RDI=70 %	1,679 kcal RDI=84 %	7,031 kJ RDI=84 %