Prepare to embark on a culinary journey that will transport your taste buds straight to the Nordic coastlines! Gravlax, the legendary Scandinavian delicacy, is not just a dish—it's an art form that transforms simple salmon into a restaurant-worthy masterpiece. Imagine impressing your guests with a stunning, silky-smooth cured salmon that looks like it was crafted by a professional chef, but can actually be made right in your own kitchen. This recipe is your golden ticket to creating a show-stopping appetizer that combines the rich, delicate flavors of cured salmon with a creamy, vibrant Russian salad that will have everyone asking for your secret.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Scandinavian
Serves: 4 servings
Ingredients
- 1 lb salmon fillet
- 1/4 cup salt
- 1/4 cup sugar
- 1 tbsp dill, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 1 cup mixed vegetables (carrots, peas, potatoes)
Instructions
- Prepare the salmon by patting it dry with paper towels and checking for any pin bones, removing them with tweezers if present.
- In a small bowl, mix together salt, sugar, and chopped fresh dill to create the curing mixture.
- Place the salmon fillet on a large piece of plastic wrap, skin-side down, and evenly spread the salt-sugar-dill mixture over the entire surface of the fish.
- Wrap the salmon tightly in the plastic wrap, ensuring the curing mixture is in complete contact with the fish.
- Place the wrapped salmon on a shallow dish and cover with another dish. Add weight on top (like a heavy can or brick) to press the fish.
- Refrigerate the salmon for 24-36 hours, turning it over once halfway through the curing process.
- While the salmon is curing, prepare the Russian salad by boiling the mixed vegetables (carrots, peas, potatoes) until tender, then cooling them completely.
- In a separate bowl, mix mayonnaise, sour cream, and lemon juice to create the dressing for the Russian salad.
- Once vegetables are cooled, dice them into small, uniform cubes and mix with the prepared dressing.
- After curing, unwrap the salmon and rinse off the salt-sugar mixture under cold water. Pat dry with paper towels.
- Slice the gravlax thinly at a 45-degree angle using a sharp knife, removing the skin if desired.
- Plate the sliced gravlax alongside the Russian salad, garnishing with additional fresh dill if desired.
- Serve chilled and enjoy the traditional Scandinavian delicacy.
Tips
- Choose high-quality, fresh salmon with a firm texture and minimal bones for the best results.
- Use kosher or sea salt for curing to ensure proper preservation and flavor.
- Fresh dill is crucial—don't substitute with dried herbs for the authentic taste.
- Make sure to use plastic wrap and create a tight seal during the curing process.
- The weight during curing helps remove moisture and intensify flavors, so don't skip this step.
- Always cure salmon in the refrigerator to maintain food safety.
- When slicing, use a very sharp knife and cut at a 45-degree angle for those beautiful, thin slices.
- Prepare the Russian salad a few hours in advance to let the flavors meld together.
- Serve chilled for the best texture and taste experience.
- Leftover gravlax can be stored in the refrigerator for up to 3 days when properly wrapped.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 75mg
