Cured Salmon Gravlax
Cured salmon gravlax is the epitome of slow food. Requiring two to five days to cure, time does most of the work and there isn't even any heat/cooking involved! With very minimal effort, this recipe rewards you with luscious flavour and really lets the rich buttery quality of salmon shine.
Ingredients
- 750 g sashimi-grade salmon
- 1 tbsp caraway seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 40 g white sugar
- 40 g sea salt
- 2 bunches dill, roughly chopped (1 cup for the curing and 1 cup for serving)
Instructions
- Toast the caraway seeds, fennel seeds and coriander seeds and grind using mortar and pestle.
- Lay the salmon flat on a piece of plastic wrap and sprinkle with the salt, followed by the sugar, the spices then the chopped dill.
- Flip the salmon over and repeat the process in the same order.
- Cover with plastic wrap and weigh down with a heavy chopping board and a couple of cans. Refrigerate for 12 hours. Uncover the salmon, turn over the fillet, re-cover with plastic wrap and the weights and refrigerate for up to 3-5 days depending on your taste preference, turning it every 12 hours.
- To serve, scrape all ingredients off salmon and scatter with remaining dill. Shave the salmon thinly on an angle, leaving the skin behind.
Notes
Serve thinly sliced on crackers or on a bagel with cream cheese, capers and thinly sliced red onion.