Swedish Gravlax Recipe (Cured Salmon)

TheRoastedRoot.net

If you’ve never cured your own salmon at home, this gravlax recipe is your gateway into pure magic.

what our readers think

"This is awesome!! Love the little lesson and jeez. These bites are awesome! Love all the dill with the salmon!"

INGREDIENTS

– kosher salt – sugar – ground black pepper – dill

1

Start by mixing the salt, sugar, and black pepper in a small bowl. Rinse your salmon fillet and pat it completely dry, then place it skin-side down on a large piece of plastic wrap.

2

Sprinkle the salt-sugar mixture evenly over the flesh side of the salmon. Lay a generous amount of fresh dill over the top – don’t skimp!

3

Then wrap the whole thing up tightly so no air gets in, swaddling it like a cozy little fish burrito.

4

Place it on a plate and stick it in the fridge for 2 days. After that, unwrap it, rinse off the cure, and pat it dry.

5

Use a very sharp knife to slice the salmon thinly on a diagonal – this gives you beautiful, long, delicate slices.

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