Icelandic-style cured salmon with dill, salt, sugar, and a splash of brennivín. Silky, aromatic, and served in paper-thin slices.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: dill fronds, lemon wedges, capers
Accompaniments: mustard-dill sauce, rye bread
Instructions
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1
Mix salt, sugar, and cracked pepper together.
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2
Lay half the dill in a dish. Place salmon skin-side down on the dill.
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3
Pack the salt-sugar mixture evenly over the flesh side. Splash with brennivín.
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4
Cover with remaining dill. Wrap tightly in plastic wrap.
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5
Place a weight on top and refrigerate for 48-72 hours, turning once daily.
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6
Scrape off the cure, slice thinly on the bias, and serve with mustard-dill sauce.
Did You Know?
The word gravlax literally means "grave salmon" — Vikings buried salmon in the ground to cure it, a precursor to modern refrigerated curing.
Chef's Notes
Equipment Tips
- sharp knife
- plastic wrap
- heavy weight
- cutting board
Garnishing
dill fronds, lemon wedges, capers
Accompaniments
mustard-dill sauce, rye bread
The Story Behind Graflax
Gravlax has Viking roots, originally preserved by burying salted fish in sand above the tide line. The Icelandic version often includes brennivín, the local caraway-flavored spirit. Modern curing with sugar and salt in the refrigerator produces a silky, translucent delicacy that has become a staple of Nordic appetizer tables.
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