Norwegian Salmon Gravlax
Cured raw salmon flavored with dill, sugar, and salt. Served thinly sliced on dark bread with mustard-dill sauce.
Ingredients
- 2 lb salmon fillet, skin on, pin bones removed
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 tbsp white peppercorns, crushed
- 2 large bunches fresh dill
- Mustard sauce: 3 tbsp Dijon, 1 tbsp sugar, 2 tbsp white wine vinegar, 1/3 cup oil, 2 tbsp chopped dill
Instructions
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1
Mix salt, sugar, and peppercorns. Spread half on a sheet of plastic wrap. Lay salmon skin-side down on top.
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2
Cover salmon with remaining cure mixture, then top with all the dill (stems and all).
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3
Wrap tightly. Place in a baking dish, top with another dish, weight with cans. Refrigerate 48-72 hours, flipping daily.
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4
Unwrap, scrape off cure and dill, pat dry. Slice paper-thin on the diagonal.
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5
Whisk all sauce ingredients. Serve gravlax with sauce, dark rye bread, capers, and red onion.
