Icelandic-style cured salmon with dill, salt, sugar, and a splash of brennivín. Silky, aromatic, and served in paper-thin slices.
Ingredients
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1kg salmon fillet, skin on, pin bones removed
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100g coarse salt
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80g sugar
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1 large bunch fresh dill
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2 tbsp brennivín or aquavit
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1 tsp cracked black pepper
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Mustard-dill sauce for serving
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.