Gravlax - Cured salmon with dill, akvavit and caraway
Our recipe for Cured salmon with dill, akvavit and caraway is scrumptious!
- 3½ Pounds salmon fillet; skin-on
- ½ ounce 1 cup fresh dill...leaves picked...reserve stems
- 4 ounces kosher salt
- 4 ounces sugar
- 1 tablespoon fresh ground black pepper
- ½ teaspoon curing salt
- 1½ ounces akvavit or 1½ oz. of gin with 1 tbl. Crushed caraway
- Remove any pin bones and excess fat from salmon fillet.
- Lay reserved dill stems in a 202 hotel pan.
- Mix together the salt, sugar, pepper and curing salt.
- Moisten salmon fillet with akvavit and sprinkle each side with fresh dill leaves.
- Coat liberally each side of salmon with salt mixture.
- Lay salmon in hotel pan upon the dill stems.
- Cover salmon fillet with a piece of parchment paper and another same size hotel pan.
- Weight with 2 1/2 pounds ( large cans of tomato etc.).
- Place in refrigerator. Turn salmon fillet daily for four days.
- Test texture and oil content of salmon fillet before serving.
- To serve, very quickly rinse fillet, and wipe off excess brine.
- Slice paper thin, on a bias.
- Serve 2 1/2 oz. per serving with a Danish mustard sauce, and marinated cucumbers.
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