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curing fish (e.g. gravad laks) ©️ Nel Brouwer-van den Bergh

Curing fish: Gravad laks.

5 from 1 vote
Prep Time 2 d
Total Time 2 d
Course Appetizer, Breakfast, Dinner, Lunch, Side Dish
Cuisine Scandinavian

Ingredients
  

Curing ingredients

  • 2 oz salt
  • 2 oz sugar
  • 1 bunch dill weed
  • 30 juniper berries
  • 1 lb, 2 oz (500 g) salmon fillet (each 1/2 lb 1 oz), skin on

Instructions
 

Curing the salmon fillets

  • After assuring the fillets are parasite free (eg after deep freezing at -20 C for a week or at -32 C for a day), wash them with cold water and pat them dry
  • Make the mixture of the salt and sugar
  • Wash the dill weed and pat it dry
  • Flatten the juniper berries with the flat side of your cooks knife
  • Place a third of the curing mixture, together with some dill stems and some dill weed on the bottom of a stone or glass container
  • Place one fillet skin side down on the bottom of the container
  • Cover the meat side of the fillet with one third of the curing mixture and part of the dill weeds
  • Place the second salmon fillet meat side down on the other fillet, cover with the remainder of the curing mixture
  • Cover with food wrap and place in the refrigerator with a weight on
  • After one day, turn the fillet 'sandwich' and place the weight back on
  • After the second full day, take the cure off the fillets and cut thin slices with a sharp knife over the diagonal. Do not cut through the skin, but give one cut parallel to the skin so the slices do not contain any skin.
  • Serve on toast or blini with some sour cream of creme fraiche and top it with a dill leave or some caviar.

Notes

Method: no heat treatment
Food allergy & intolerance information: fish
Keyword curing, dill weed, juniper berries, salt curing, sugar curing
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