By Casa de Suna
Published May 11
If you’ve ever wondered how Scandinavians stay so healthy, we’ll let you in on a secret: the cornerstone of their diet is fatty fish, which boasts so many health benefits it borders on superfood.
This particular preparation is for a smoked Nordic-style salmon, or gravlax. Serve a few slices on seeded rye bread slathered in salted butter and prepare to find your new favorite breakfast.
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How to Make It
Difficulty: Easy
Overall Time: 48 hrs 20 mins
Prep Time: 20 minutes
Cook Time: 48 hours curing
Serves: 8
INGREDIENTS
- ½ tsp white peppercorns
- ½ tsp fennel seeds
- ¼ tsp anise seeds
- 6 tbsp finely chopped dill, divided
- ¼ cup kosher salt
- ¼ cup light brown sugar, packed
- 1 to 1½ lbs (454 to 680 g) skin-on, farmed Atlantic salmon fillet, bones removed
Optional Accompaniments
- Seedy rye bread
- Salted butter
- Thinly sliced radishes
- Shaved fresh fennel
- Crème fraiche
- Lemon wedges
INSTRUCTIONS
- Line a rimmed baking sheet with parchment.
- Finely grind peppercorns with fennel and anise using a mortar and pestle or a spice grinder. Transfer to a small bowl with ¼ cup dill, salt and sugar, stirring to combine.
- Pat salmon dry with paper towel. Transfer to prepared baking sheet, skin-side up. Sprinkle one-third of cure evenly over top. Flip salmon, skin-side down, and sprinkle over remaining cure, packing in to ensure all is fully coated. Place a second sheet of parchment over fish to cover, then set another rimmed baking sheet directly on top. Set a large casserole dish on baking sheet, filling with 2 or 3 cans from the pantry to weigh it down. Refrigerate for 48 hours.
- Unpack fish and rinse well under very cold water to remove cure. Pat dry with kitchen towel. Slice thinly from the tail end using a long sharp knife and transfer to a platter. Sprinkle with remaining 2 tbsp dill. Serve alongside rye bread, butter, radish, fennel, crème fraiche and lemon, if using.
Kitchen Tip
Gravlax with keep refrigerated, wrapped, for up to 3 days.
