Gravlax (Nordic-Style Cured Salmon) by @testkitchen

20 min

4 servings

🐟

900 g

Salmon filet

🥃

15 ml

Brandy

🍬

100 g

Brown sugar

🧂

150 g

Kosher salt

🌿

60 g

Fresh dill

🥖

280 g

Rye bread

🥛

120 g

Creme fraiche

🫒

18 g

Capers

  1. Step
    • skin-on center-cut salmon fillet

    Check that the skin-on center-cut salmon fillet has been previously frozen for food-safety purposes, then thaw it completely in the refrigerator.

  2. Place
    • skin-on center-cut salmon fillet

    Place the skin-on center-cut salmon fillet skin-side down in the rimmed baking dish.

  3. Drizzle
    • skin-on center-cut salmon fillet
    • brandy

    Drizzle the 1 tbsp (15 ml) brandy evenly over the flesh side of the salmon fillet.

  4. Combine
    • brown sugar
    • kosher salt

    Combine the 1/2 cup (100 g) brown sugar and 1/2 cup (145 g) kosher salt in the mixing bowl.

  5. Spread
    • skin-on center-cut salmon fillet
    • brown sugar
    • kosher salt

    Spread the brown sugar and kosher salt mixture evenly over the brandy-coated flesh of the salmon.

  6. Cover
    • skin-on center-cut salmon fillet
    • fresh dill

    Cover the salmon completely with the 2 bunches (60 g) fresh dill, pressing the dill lightly into the cure.

  7. Wrap
    • Salmon filet

    Cover the rimmed baking dish tightly with plastic wrap. Place the small tray on top of the wrapped salmon.

  8. Set
    • skin-on center-cut salmon fillet

    Set the weight on the small tray to apply even pressure to the salmon during curing.

  9. Refrigerate
    • skin-on center-cut salmon fillet

    Refrigerate the weighted salmon for 4320 min. Keep the salmon covered and weighted throughout the cure.

  10. Spoon
    • skin-on center-cut salmon fillet

    Once every 1440 min, uncover the salmon and spoon the accumulated curing juices over the fish. Re-cover and return the weight before refrigerating again.

  11. Scrape
    • skin-on center-cut salmon fillet
    • brown sugar
    • kosher salt

    After 4320 min, remove the salmon from the cure and scrape off the salt, sugar, and dill.

  12. Slice
    • skin-on center-cut salmon fillet

    Slice the cured salmon thinly on a cutting board, cutting at a shallow angle and leaving the skin behind.

  13. Serve
    • skin-on center-cut salmon fillet
    • rye bread
    • crème fraîche

    Serve the gravlax on 8 slices of rye bread with crème fraîche and fresh dill for serving.

  14. Top
    • capers

    Top each serving with capers and serve immediately while chilled.

Gravlax (Nordic-Style Cured Salmon) by @testkitchen

20 min

4 servings

🐟

900 g

Salmon filet

🥃

15 ml

Brandy

🍬

100 g

Brown sugar

🧂

150 g

Kosher salt

🌿

60 g

Fresh dill

🥖

280 g

Rye bread

🥛

120 g

Creme fraiche

🫒

18 g

Capers

Preparation Steps

  1. Step 1/14

    Check that the skin-on center-cut salmon fillet has been previously frozen for food-safety purposes, then thaw it completely in the refrigerator.

    🐟skin-on center-cut salmon fillet
    🪵cutting board

  2. Step 2/14

    Place the skin-on center-cut salmon fillet skin-side down in the rimmed baking dish.

    🐟skin-on center-cut salmon fillet
    🍳rimmed baking dish

  3. Step 3/14

    Drizzle the 1 tbsp (15 ml) brandy evenly over the flesh side of the salmon fillet.

    🐟skin-on center-cut salmon fillet
    🥃brandy
    🥄measuring spoon
    🍳rimmed baking dish

  4. Step 4/14

    Combine the 1/2 cup (100 g) brown sugar and 1/2 cup (145 g) kosher salt in the mixing bowl.

    🍬brown sugar
    🧂kosher salt
    🥣mixing bowl
    🥄measuring cups
    🥄spoon

  5. Step 5/14

    Spread the brown sugar and kosher salt mixture evenly over the brandy-coated flesh of the salmon.

    🐟skin-on center-cut salmon fillet
    🍬brown sugar
    🧂kosher salt
    🍳rimmed baking dish
    🥄spoon

  6. Step 6/14

    Cover the salmon completely with the 2 bunches (60 g) fresh dill, pressing the dill lightly into the cure.

    🐟skin-on center-cut salmon fillet
    🌿fresh dill
    🍳rimmed baking dish

  7. Step 7/14

    Cover the rimmed baking dish tightly with plastic wrap. Place the small tray on top of the wrapped salmon.

    🍳rimmed baking dish
    🧻plastic wrap
    🍳small tray

  8. Step 8/14

    Set the weight on the small tray to apply even pressure to the salmon during curing.

    🐟skin-on center-cut salmon fillet
    🍳small tray
    weight

  9. Step 9/14

    Refrigerate the weighted salmon for 4320 min. Keep the salmon covered and weighted throughout the cure.

    🐟skin-on center-cut salmon fillet
    🍳rimmed baking dish
    🧻plastic wrap
    🍳small tray
    weight

  10. Step 10/14

    Once every 1440 min, uncover the salmon and spoon the accumulated curing juices over the fish. Re-cover and return the weight before refrigerating again.

    🐟skin-on center-cut salmon fillet
    🧻plastic wrap
    🥄spoon
    🍳rimmed baking dish
    🍳small tray
    weight

  11. Step 11/14

    After 4320 min, remove the salmon from the cure and scrape off the salt, sugar, and dill.

    🐟skin-on center-cut salmon fillet
    🍬brown sugar
    🧂kosher salt
    🌿fresh dill
    🍳rimmed baking dish
    🥄spoon

  12. Step 12/14

    Slice the cured salmon thinly on a cutting board, cutting at a shallow angle and leaving the skin behind.

    🐟skin-on center-cut salmon fillet
    🪵cutting board
    🔪chef's knife

  13. Step 13/14

    Serve the gravlax on 8 slices of rye bread with crème fraîche and fresh dill for serving.

    🐟skin-on center-cut salmon fillet
    🥖rye bread
    🥛crème fraîche
    🌿fresh dill for serving
    🥄spoon

  14. Step 14/14

    Top each serving with capers and serve immediately while chilled.

    🫒capers
    🥄spoon

Composition

Ingredients

Types

Alcohol, Sweetener, Seasoning, Salt, Herbs, Bread, Grains, Dairy, Condiments, Pickled vegetables

Ingredients

Salmon filet, Brandy, Brown sugar, Kosher salt, Fresh dill, Rye bread, Creme fraiche, Capers

Notes

Salmon filet (center-cut, skin-on, ideally pre-frozen for safety), Brandy (a splash, for flavor and to help the cure adhere), Brown sugar (mixed with salt to coat the fish), Kosher salt (mixed with sugar to coat the fish), Fresh dill (a mountain of it, to bury the fish under), Rye bread (for serving), Creme fraiche (a dollop, for serving), Capers (tangy, for serving)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Low carbohydrate

Calories

330 kcal

Macro nutrients

Protein: 29g, Fat: 17g, Carbohydrates: 17g, Fiber: 2g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 1250mg, Potassium: 610mg, Calcium: 85mg, Iron: 1.5mg, Selenium: 55µg

Vitamins

Vitamin D: 14µg, Vitamin B12: 5.5µg, Vitamin B6: 0.8mg, Vitamin A: 70µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, measuring cups, measuring spoon, rimmed baking dish, plastic wrap, small tray, weight, spoon

Appliances

Refrigerator

Type

Type

Type Of Dish

Main Course, Appetizer, Breakfast

Occasions

Breakfast, Brunch, Holiday, Dinner party, Smorgasbord

Origin

Source

Platform

instagram

Original Creator

@testkitchen

Origin

Cuisine

Nordic, Swedish

Geographic

to inform

Various

Aspect

Texture

Silky, Dense, Tender, Firm, Buttery

Flavors

Salty, Sweet, Herbal, Tangy, Rich, Brandy-infused

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave raw or cured gravlax at room temperature except briefly while preparing or serving.,Discard food held above refrigerator temperature for more than 120 min.), fridge : 4320 min (Store at 4°C / 40°F or below.,Keep tightly wrapped in plastic wrap or in an airtight container.,Use clean utensils when handling.,Consume within 3 to 5 days after completing the cure.), freezer : 4320 min (Wrap tightly and freeze at -18°C / 0°F or below.,For raw fish intended for gravlax, freeze before curing according to applicable local parasite-control guidance.,Thaw in the refrigerator before serving.)