Gravlax (dill-cured salmon)


by: Elisia

Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice a week. Salmon is easy to prepare, easy to find, and so delicious. The mild, sweet flavor and smooth, buttery texture of salmon make it a favorite with kids and adults alike.


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serves: 6

2 (1 1/2-Ib/750-g) unskinned salmon fillets

1 large bunch of dill (roughly chopped)

2/3 cup (100 g) coarse sea salt

6 tablespoons (75 g) sugar

2 tablespoons crushed white peppercorns


2 teaspoons finely grated horseradish (fresh or from a jar)

2 teaspoons finely grated onion

1 teaspoon Dijon mustard

1 teaspoon sugar

2 tablespoons white wine vinegar

large pinch of salt

3/4 cup (175 ml) heavy cream

Nutrition Facts
Gravlax (dill-cured salmon)

Servings Per Recipe: 6

Amount per Serving

Calories: 629

  • Total Fat: 19.7 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 83.1 mg
  • Sodium: 104.3 mg
  • Total Carbs: 86.7 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 76 g
  • Protein: 26.7 g

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1.  Put one of the salmon fillets, skin-side down, on a large sheet of plastic wrap. Mix the dill with the salt, sugar, and crushed peppercorns, and spread it over the cut face of the salmon. Place the other fillet on top, skin-side up.

2.  Tightly wrap the fish in two or three layers of plastic wrap and lift it onto a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weigh it down with cans of food. Refrigerate for 2 days, turning the fish every 12 hours so that the briny mixture, which will develop inside the parcel, bastes the outside of the fish.

3.  For the horseradish and mustard sauce, stir together all the ingredients except for the cream. Whip the cream into soft peaks, then stir in the horseradish mixture. Cover and chill.

4.  To serve, remove the fish from the briny mixture and slice it as you would smoked salmon. Arrange a few slices of the gravlax on each plate and serve with the sauce.

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