📝 About This Recipe
Transport your senses to the fjords of Scandinavia with this exquisitely cured Gravlax, a masterpiece of preservation that transforms fresh salmon into buttery, translucent ribbons of gold. This recipe utilizes the traditional 'grav' (grave) method, burying the fish in a precise ratio of salt and sugar, enhanced by the botanical notes of gin and the vibrant, earthy hue of fresh beetroot. The result is a sophisticated balance of salty, sweet, and herbaceous flavors that melt on the tongue.
🥗 Ingredients
The Salmon
- 2 pounds Sashimi-grade Salmon Fillet (skin-on, pin bones removed, center-cut preferred)
The Cure Mix
- 1/2 cup Kosher Salt (do not use table salt)
- 1/2 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 medium Fresh Beetroot (peeled and finely grated)
- 3 tablespoons London Dry Gin (adds botanical depth)
- 2 tablespoons Lemon Zest (from about 2 large lemons)
- 2 large bunches Fresh Dill (roughly chopped, including stems)
Hovmästarsås (Mustard Dill Sauce)
- 3 tablespoons Dijon Mustard
- 1 tablespoon Sweet Swedish Mustard (or honey mustard)
- 1 tablespoon Rice Wine Vinegar
- 1/2 cup Neutral Oil (grape seed or canola)
- 3 tablespoons Fresh Dill (finely minced)
👨🍳 Instructions
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1
Begin by thoroughly patting the salmon fillets dry with paper towels. Check for any remaining pin bones by running your finger along the flesh; remove any found with tweezers.
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2
In a medium mixing bowl, combine the kosher salt, granulated sugar, brown sugar, cracked peppercorns, and lemon zest. Stir until the mixture is uniform.
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3
Add the grated beetroot and gin to the salt mixture. Mix with a spoon until the salt and sugar are stained a deep magenta and the mixture feels like wet sand.
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4
Lay out two large sheets of plastic wrap on your counter, overlapping them slightly. Place half of the chopped dill in the center, roughly the size of the salmon fillet.
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5
Spread one-third of the beetroot cure over the dill. Place one salmon fillet skin-side down on top of this layer.
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6
Spread another third of the cure over the flesh of the first fillet. Place the second fillet on top, flesh-side down (so the flesh sides are touching, sandwiching the cure).
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7
Top the second fillet with the remaining cure and the remaining dill. Wrap the salmon tightly with the plastic wrap, then wrap it again in a second layer to prevent leaks.
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8
Place the wrapped salmon in a shallow glass baking dish. Place a smaller tray or a flat board on top of the fish and weight it down with 2-3 heavy cans or a brick.
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9
Refrigerate for 48 to 72 hours. Every 12-24 hours, turn the salmon package over to ensure even curing, pouring off any excess liquid that collects in the dish.
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10
To make the sauce, whisk the mustards and vinegar together. Slowly drizzle in the oil while whisking constantly to emulsify. Fold in the minced dill and set aside.
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11
After curing, unwrap the salmon. Scrape off the dill and beetroot cure. Quickly rinse the fillets under cold water to remove excess salt and pat completely dry.
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12
To serve, use a very sharp long-bladed knife. Place the fillet skin-side down and slice at a sharp diagonal into paper-thin shavings, leaving the skin behind.
💡 Chef's Tips
Always use the freshest, highest-quality salmon possible; since it is not cooked, 'sashimi-grade' is the safest choice. Do not use fine table salt as it will over-salt the fish; the large crystals of Kosher or sea salt are essential for a slow, even cure. If you prefer a firmer texture, cure for the full 72 hours; for a softer, more delicate texture, 36-48 hours is sufficient. Wear gloves when handling the beetroot cure to avoid staining your hands bright pink. Ensure your knife is razor-sharp before slicing; the thinner the slice, the better the mouthfeel.
🍽️ Serving Suggestions
Serve on traditional Swedish crispbread or dark rye bread with a thick smear of cream cheese or high-quality butter. Pair with a chilled glass of Aquavit or a dry, crisp Riesling to cut through the richness of the fish. Accompany with pickled red onions, capers, and extra fresh sprigs of dill for a classic Nordic platter. Incorporate into a brunch spread alongside soft-scrambled eggs and roasted fingerling potatoes.