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.
62 K 5/5 (11 reviews)
12 hours 25 min.
Easy
8 people
9 IngredientsLast modified on: July 11th 2016
For 8 people, you will need:
- 1
1 kg salmon fillet - 2
400 g coarse salt - 3
300 g caster sugar - 4
2 spring onions (scallions) - 5
fresh coriander (cilantro) - 6
400 g cream cheese - 7
2 teaspoons lemon juice - 8
salt - 9
pepper - Total weight: 2,360 grams
Change measures:
Times for this recipe
Preparation: 12 hours 25 min.
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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.
Note: Do choose the thickest fillet you can, as this is the best bit.
Stage 2 - 2 min.
Mix 400 g coarse salt and 300 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 2 spring onions (scallions).
Chop a little fresh coriander.
Chop a little fresh coriander.
Stage 9 - 2 min.
Mix 400 g cream cheese with the chopped onion and coriander, salt, pepper and 2 teaspoons 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 340 RDI=30 % | 100 RDI=20 % | 3,360 RDI=170 % | 14,060 RDI: 170 % |
| 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 % |
How much will it cost?
- For 8 people : 27.60 €
- 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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Coarse salt
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Cream cheese
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Caster sugar
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