Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1 cup kosher salt
- 1 cup granulated sugar
- Zest of 2 oranges
- 1/4 cup fresh dill, chopped
- 1/4 cup vodka
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Special equipment needed:
- Plastic wrap
- Baking dish
- Weight (such as a heavy plate or cans)
Step-by-step instructions:
1. In a bowl, mix together the kosher salt, sugar, orange zest, and chopped dill.
2. Place the salmon fillet skin-side down in a baking dish.
3. Cover the salmon with the salt-sugar mixture, pressing it down to ensure it's fully coated.
4. Drizzle the vodka over the salmon.
5. Cover the salmon with plastic wrap and place a weight on top to press it down.
6. Refrigerate for 24-48 hours, flipping the salmon over halfway through.
7. After curing, rinse the salmon under cold water and pat dry.
8. To make the mustard-dill sauce, mix together the sour cream, Dijon mustard, honey, and chopped dill. Season with salt and pepper to taste.
9. Serve the gravlax thinly sliced with the mustard-dill sauce on the side.
Time:
Preparation time: 15 minutes
Curing time: 24-48 hours
Cooking time: None
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 400mg
Carbohydrates: 15g
Fiber: 0g
Sugar: 14g
Protein: 20g
Substitutions for ingredients:
- Instead of vodka, you can use gin or aquavit.
- Instead of sour cream, you can use Greek yogurt or crème fraîche.
- Instead of Dijon mustard, you can use whole grain mustard or spicy brown mustard.
Variations:
- Add sliced oranges or grapefruit to the gravlax before serving.
- Use lime or lemon zest instead of orange zest.
- Add chopped capers or red onion to the mustard-dill sauce.
Tips and tricks:
- Make sure to use a weight to press down on the salmon while it's curing to ensure even curing.
- Use a sharp knife to thinly slice the gravlax.
- Serve with toasted bread or crackers.
Storage instructions:
Store the cured gravlax in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Gravlax is typically served cold and does not need to be reheated.
Presentation ideas:
Arrange the thinly sliced gravlax on a platter with the mustard-dill sauce in a small bowl in the center.
Garnishes:
Garnish with fresh dill sprigs or sliced oranges.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Roasted asparagus
- Potato salad
- Cucumber salad
Troubleshooting advice:
- If the gravlax is too salty, rinse it under cold water for a few minutes before slicing.
- If the gravlax is too sweet, reduce the amount of sugar in the curing mixture.
Food safety advice:
- Make sure to use fresh salmon and keep it refrigerated at all times.
- Use clean utensils and surfaces when preparing the gravlax.
- Make sure the salmon is fully cured before serving.
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 near the shore to cure it.
Flavor profiles:
The gravlax has a salty and slightly sweet flavor with hints of orange and dill. The mustard-dill sauce adds a tangy and creamy element.
Serving suggestions:
Serve the gravlax as an appetizer or as part of a brunch spread.
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Region: Swedish