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–+ servings

Home Cured Gravlax

Home cured gravlax is delicious and a better value than heading to the deli. And it is super easy with this step by step guide.
Author: Inger
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Prep Time 15 minutes
Curing Time 3 days
Total Time 3 days 15 minutes
Course Appetizer
Cuisine International
Servings 32
Calories 55 kcal

Ingredients
  

  • 2 lb salmon filet 1 large filet, cut into 2 pieces or 2 medium
  • 2 Tablespoons sugar
  • 2 Tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup of loosely packed dill

Instructions
 

  • Place one piece of salmon, skin side down, in a deep tray. Combine the salt, sugar and pepper and sprinkle it evenly over the piece of fish. Top with dill.
  • Place the other half of salmon over the dill, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller pan on top and weigh it down with some heavy cans.
  • Refrigerate the salmon for 3 days, turning it every 12 -24 hours.
  • After 3 days, rinse each piece of salmon. With a long, sharp knife, slice the salmon on a diagonal like you cut smoked salmon. Discard the skin.
  • Serve open faced on rye with mustard sauce or aioli or on bagels with cream cheese.

Nutrition

Calories: 55kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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