Ingredients with Measurements:
- 2 lbs. salmon fillet, skin on
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 2 tbsp. juniper berries, crushed
- 1 tbsp. black peppercorns, crushed
- 1/2 cup fresh dill, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp. honey
- 1 tbsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 apple, thinly sliced
Special equipment needed:
- Plastic wrap
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine kosher salt, granulated sugar, crushed juniper berries, crushed black peppercorns, and chopped fresh dill.
2. Place the salmon fillet, skin side down, in a baking dish. Spread the salt mixture evenly over the salmon, pressing it down to ensure it sticks.
3. Cover the salmon with plastic wrap and refrigerate for 24-48 hours, depending on the thickness of the salmon. The longer it cures, the firmer the texture will be.
4. After the curing process is complete, remove the salmon from the baking dish and rinse it under cold water to remove any excess salt and spices. Pat it dry with paper towels.
5. To make the apple-cider vinaigrette, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a mixing bowl.
6. Arrange the thinly sliced apple on a serving platter. Place the cured salmon on top of the apple slices.
7. Drizzle the apple-cider vinaigrette over the salmon and apple slices.
8. Serve chilled.
Time:
Preparation time: 15 minutes
Curing time: 24-48 hours
Cooking time: none
Temperature:
Refrigerate at 40°F or below.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 300
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 2400mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 10g
Protein: 22g
Substitutions for ingredients:
- Instead of salmon, you can use any other fatty fish such as trout or arctic char.
- If you don't have juniper berries, you can use coriander seeds or fennel seeds.
- You can use any type of vinegar in place of apple cider vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add sliced red onion or capers to the apple-cider vinaigrette for extra flavor.
- Serve the gravlax on top of toasted bread or crackers for a delicious appetizer.
- Top the salmon with chopped fresh herbs such as parsley or chives.
Tips and tricks:
- Make sure to press the salt mixture firmly onto the salmon to ensure even curing.
- Use a sharp knife to slice the gravlax thinly for the best texture.
- The gravlax can be stored in the refrigerator for up to 1 week.
Storage instructions:
Store the cured salmon in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
This dish is meant to be served cold and does not need to be reheated.
Presentation ideas:
Arrange the thinly sliced gravlax on a platter with the apple slices and drizzle the apple-cider vinaigrette over the top. Garnish with fresh dill or parsley.
Garnishes:
Fresh dill or parsley
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- A mixed green salad with a citrus vinaigrette
- Crusty bread or crackers
Troubleshooting advice:
- If the salmon is too salty after curing, rinse it under cold water for a few minutes before patting it dry.
- If the salmon is too firm after curing, reduce the curing time for the next batch.
Food safety advice:
- Make sure to use fresh, high-quality salmon for this recipe.
- Always refrigerate the salmon during the curing process to prevent bacterial growth.
- When serving, make sure to keep the dish at a safe temperature of 40°F or below.
Food history:
Gravlax is a traditional Scandinavian dish that dates back to the Middle Ages. It was originally made by burying salmon in the sand along the shore to cure it. Today, gravlax is typically cured with a mixture of salt, sugar, and spices and served with a mustard-dill sauce.
Flavor profiles:
The juniper berries and black peppercorns in the curing mixture give the salmon a slightly spicy and aromatic flavor. The apple-cider vinaigrette adds a sweet and tangy note to the dish.
Serving suggestions:
This dish is perfect for a brunch or holiday gathering. Serve it as an appetizer or as part of a larger spread.
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Region: Swedish