Swedish Gravlax

Prep Time: 5 to 10 minutes

Cure Time: 2 days

Freeze Time: 1 day

Serves: varies

For the Gravlax

♦ 2 pieces of fresh salmon, approximately the same size (if total weight is over 4 pounds you may want to increase the amount of cure you prepare). Check for bones and remove with tweezers if necessary.

♦ 1 bunch of fresh dill

♦ 1 ½ Tablespoons white peppercorns, cracked

♦ 3 Tablespoons granulated sugar

♦ 3 Tablespoons Kosher salt           

For the Sauce

♦ 1 Tablespoon Dijon or brown mustard

♦ 1 Tablespoon granulated sugar

♦ 1 Tablespoon red wine vinegar

♦ 1 to 2 Tablespoons fresh chopped or dried dill

♦ 1/3 cup olive oil

To make the cure for the salmon, mix the white peppercorns, sugar and salt together.  Rub the mixture all over your pieces of salmon (both sides) – it’s easiest if you do this inside of the dish you will be using for curing the salmon.  Make sure you scoop up any extra cure mixture and sprinkle it on the salmon.  Place one piece of salmon skin side down in your dish and place the bunch of fresh dill on top of it.  Place the other piece of salmon on top, making a “sandwich. 

Cover the entire dish with plastic wrap and then place it in the refrigerator with a weight on top (you can use a bag of flour, a box of salt, soup cans, etc.).  Allow to cure undisturbed for 24 hours.

After 24 hours, remove the salmon from the refrigerator drain off any liquid that has accumulated in the dish, and then flip your “sandwich” over.  Cover the dish with plastic wrap, add your weights, and place it back in the refrigerator for another 24 hours.

After your second day of curing is complete, remove the gravlax from the refrigerator.  Discard the dill and gently scrape some of the peppercorns off the fish.  Wrap each piece of salmon individually in plastic wrap and then in aluminum foil.  Place the fish in the freezer for 24 hours.

Once the 24-hour freezing process is over, you can defrost and serve the gravlax, or you can keep it in the freezer for months.

The day before you want to serve your gravlax, place it in the refrigerator to defrost.  To make the sauce, mix the mustard, sugar, vinegar and dill together and then slowly drizzle in the olive oil, whisking constantly until it has nicely emulsified.

To finish, slice the gravlax across the grain into thin pieces.  Serve with the sauce, cream cheese, crackers or thinly sliced bread.