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    Gravadlax (Dill cured salmon)

    • Ready in:
    • Allow 4 days for the salmon to cure
    • Serves:
    • 6 - 8
    • Complexity:
    • medium


  • 1 - 1.5kg fresh salmon, cut into two matching fillets (middle cut)
  • 50g salt
  • 75kg caster sugar
  • 1 cup of freshly chopped dill
  • 1 tablespoon crushed whole peppercorns
  • Method

    Remove any small bones from the salmon fillets.

    Mix the salt and sugar together.

    Take a shallow container and sprinkle with half of the dill. Place one of the salmon fillets on the dill, skin side down. Rub half the salt and sugar mix into the salmon. Sprinkle with crushed peppercorns and half the remaining dill.

    Repeat the process on the other piece of salmon and sandwich together, skin side up.

    Cover with a lid or foil.

    Refrigerate for 4 days turning the salmon every 24 hours.

    To serve, scrape off the excess seasoning, although it may have turned to liquid, in which case discard the liquid then cut the salmon into thin slices, discarding the skin.

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