Delicately cured salmon with sea salt, sugar, and fresh dill. A classic Nordic appetizer that's simple, elegant, and perfect for holidays or special occasions.
Servings
8
Difficulty
Beginner
Total Time
1 day
Rinse the salmon and pat dry. Remove any pin bones and fins if needed.
Ingredients for this step:
Mix the coarse sea salt and sugar in a small bowl. Evenly sprinkle the mixture over the surface of the salmon.
Ingredients for this step:
Place the fresh dill, including the stems, on top of the salmon.
Ingredients for this step:
Wrap the salmon tightly in baking paper, then place it inside a plastic bag.
Let the salmon cure in the refrigerator for 1 to 2 days.
1440 minutes
Once cured, unwrap the salmon and wipe off excess salt and dill.
Slice the gravlax thinly, removing the skin, and serve chilled. Enjoy!
Per serving
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