Salmon Gravlax

Originally from Scandinavia, salmon gravlax is surely the easiest luxury appetiser there is!

The principle could not be simpler: once the salt and spice mixture is ready, you rub it over the salmon, weigh it down in the fridge, and let it cure for one to two days.

For a slightly punchier flavour, I added maple syrup and brandy to the traditional version — the taste is all the better for it.

And what is interesting about making it yourself is that you control the amount of salt, on top of paying far less than the shop-bought kind.

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What you need to make this salmon gravlax:

Fresh salmon, skin on — keep the skin on: it protects the underside of the fillet while it cures.
Coarse salt — together with the sugar, it firms up the flesh and drives the cure in.
Sugar — balances the salt in the traditional cure.
Maple syrup — adds a punchier note than a traditional gravlax.
Wholegrain mustard — gives the cure a little sharp edge.
Brandy — brings character to the cure, for a taste that is all the better for it.
Dill — the classic gravlax herb, scattered over the salmon.
Lemon, sliced — laid over the salmon while it cures, for a touch of acidity.

Photo coming soon

Why this salmon gravlax must be on your menu!

No cooking at all: The salt and maple syrup do all the work.
The fridge handles the rest — one to two days is enough.
Cheaper, and better controlled: Making your own gravlax costs far less than the shop-bought kind.
And you control exactly how much salt goes in.
A twist all its own: Maple syrup and brandy add a punchier edge than a traditional gravlax cure.
The taste is all the better for it.
It serves a hundred ways: On toast, blinis, crackers or bagels, with crème fraîche, cream cheese or Boursin.
And alongside, cucumber, gherkins, sliced red onion, radishes or limes.

Photo coming soon

Salmon Gravlax

A salmon fillet cured in salt, sugar, maple syrup, mustard and brandy, scented with dill and lemon.

Prep 20 min

Cook aucune

Total time 1 à 2 jours

Course: Snack Cuisine: Scandinavian Keyword: Salmon gravlax Calories:

Ingredients

Servings: 10 servings

Instructions

In a bowl, mix the maple syrup, sugar, coarse salt, brandy and mustard. Set aside.
Lay the salmon out flat in a dish with sides. Pour the cure over the whole fillet, working it in and spreading it with your hands as needed.
Cover with dill and lemon slices.
Wrap the whole dish in cling film, then in foil.
Leave to cure for 1 to 2 days in the fridge, with a weight on top.
Cut into fine slices and serve on toast spread with crème fraîche, sprigs of dill and capers.

Nutrition (per serving)

Tips

The weight on top is not decoration: it is what drives the cure into the flesh.
Keep the skin on: it protects the underside of the fillet while it cures.
Two days gives firmer, saltier flesh than one; judge it to taste.
Slice very thinly, on the diagonal and without pressing, with a well-sharpened knife.
Making your own gravlax lets you control the amount of salt.

Personal note

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