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Swedish Gravlax (Dill-Cured Salmon) Recipe

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Ingredients

Adjust Servings:
1 Kg (35 oz) Salmon It is often recommended to leave the skin on, but of course that depends on taste.
150 G (5.3 oz) Salt
115 G (4 oz) Sugar
1 Bunch Dill
2 Tbs White Peppercorn

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Swedish Gravlax (Dill-Cured Salmon) Recipe

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Ingredients

Directions

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Swedish Gravlax, or gravad lax, is a dill-cured salmon that is popular especially around the holiday season. It is a raw fish dish, a Swedish delicacy and a quintessential Smörgåsbord item. You should top it with Hovmästarsås, a dill-infused mustard sauce most notably used with this salmon dish.

Smaklig måltid!

Steps

1
Done

Slice across the fish, not through it, making several shallow cuts in the fillets to help absorb the following marinade.

2
Done

Mix salt, peppercorns, and sugar and generously coat the body of the fillet, flipping it over to get both sides equally. Dice the dill, and do the same, covering both sides.

3
Done

Wrap in foil or plastic, then place in refrigerator with a weighted pan on top to help the fish better absorb the marinade.
Allow to stay in refrigerator for 2 to 3 days before serving, flipping twice per day while basting with the liquid that pools around the fish.
Smaklig måltid!

Christian E.

Christian started as a travel writer over at Everywhere Fare's sister site, Dauntless Jaunter. He is a xenophile who loves documenting cultures through their history, legends, stories, and, as it is here, their cuisines.

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