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.
66 K 5/5 (11 reviews)
12 hours 25 min.
Easy
12 people
9 IngredientsLast modified on: July 11th 2016
For 12 people, you will need:
- 1
1 litre 500 ml salmon fillet - 2
600 mls coarse salt - 3
450 mls caster sugar - 4
3 spring onions (scallions) - 5
fresh coriander (cilantro) - 6
600 mls cream cheese - 7
3 teaspoons lemon juice - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 12 hours 25 min.
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.
Note: Do choose the thickest fillet you can, as this is the best bit.
Stage 2 - 2 min.
Mix 600 mls coarse salt and 450 mls 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 3 spring onions (scallions).
Chop a little fresh coriander.
Chop a little fresh coriander.
Stage 9 - 2 min.
Mix 600 mls cream cheese with the chopped onion and coriander, salt, pepper and 3 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 | 420 RDI=160 % | 510 RDI=50 % | 150 RDI=20 % | 5,040 RDI=250 % | 21,090 RDI: 250 % |
| 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 12 people : 41.45 €
- Per person : 3.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
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Salmon fillet
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Coarse salt
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Cream cheese
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Caster sugar
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