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Gravlax

14 INGREDIENTS • 8 STEPS • 10MINS

Gravlax

Recipe

4.0

3 ratings
The combination of the quality of the fish, the freshness, the amount and quality of the dill, the ratio of the ingredients of the brine and finally, the time the salmon was in the brine to cure, made this gravlax the one all future gravlax will be judged by.
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The combination of the quality of the fish, the freshness, the amount and quality of the dill, the ratio of the ingredients of the brine and finally, the time the salmon was in the brine to cure, made this gravlax the one all future gravlax will be judged by.
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

10MINS

Total Time

$6.37

Cost Per Serving

Ingredients

Servings
4
us / metric
Skin-On Salmon Fillet
905 g
Skin-On Salmon Fillets
Kosher Salt
600 g
Kosher Salt
Granulated Sugar
200 g
Granulated Sugar
Vodka
90 mL
Vodka
Fresh Dill
10 g
Fresh Dill, sliced
Beet Juice
120 mL
Beet Juice
Dijon Mustard
2 Tbsp
Dijon Mustard
Freshly Ground Black Pepper
1 Tbsp
Freshly Ground Black Pepper
Ciabatta Bread
4
Ciabatta Bread
Garlic and Herb Gourney Cheese
to taste
Garlic and Herb Gourney Cheese
I used Boursin® Garlic & Fine Herb Cheese
Egg
to taste
Eggs
hard boiled
Capers
to taste
Capers
Lettuce Leaf
to taste
Lettuce Leaves
Onion
to taste
Onions, sliced

Nutrition Per Serving

VIEW ALL
Calories
815
Fat
26.3 g
Protein
49.2 g
Carbs
77.5 g
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

Cooking Instructions

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step 1
Cover Skin-On Salmon Fillets (905 g) with Fresh Dill (7 g).
step 1 Cover Skin-On Salmon Fillets (905 g) with Fresh Dill (7 g).
step 2
Mix the Kosher Salt (600 g), Granulated Sugar (200 g), Vodka (90 mL), Beet Juice (120 mL), Dijon Mustard (2 Tbsp) and Freshly Ground Black Pepper (1 Tbsp).
step 2 Mix the Kosher Salt (600 g), Granulated Sugar (200 g), Vodka (90 mL), Beet Juice (120 mL), Dijon Mustard (2 Tbsp) and Freshly Ground Black Pepper (1 Tbsp).
step 3
Place a small layer of it in a non-reactive dish.
step 3 Place a small layer of it in a non-reactive dish.
step 4
Top with the salmon.
step 4 Top with the salmon.
step 5
Cover the salmon with the remaining dry brine, cover airtight, and keep refrigerated for 4 days.
step 5 Cover the salmon with the remaining dry brine, cover airtight, and keep refrigerated for 4 days.
step 6
After 3 or 4 days, rinse the salmon under running water, pad dry, then cover flesh side with Fresh Dill (4 Tbsp).
step 6 After 3 or 4 days, rinse the salmon under running water, pad dry, then cover flesh side with Fresh Dill (4 Tbsp).
step 7
Slice the salmon as thin as possible.
step 7 Slice the salmon as thin as possible.
step 8
For the sandwiches, spread Ciabatta Bread (4) with Garlic and Herb Gourney Cheese (to taste), followed by Lettuce Leaves (to taste), Eggs (to taste), Capers (to taste), a thin slice of salmon and Onions (to taste). Enjoy!
step 8 For the sandwiches, spread Ciabatta Bread (4) with Garlic and Herb Gourney Cheese (to taste), followed by Lettuce Leaves (to taste), Eggs (to taste), Capers (to taste), a thin slice of salmon and Onions (to taste). Enjoy!
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