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‹ All Recipes ‹ Appetizers

GRAVLAX – SWEDISH GIN CURED SALMON

GRAVLAX – SWEDISH GIN CURED SALMON

Pietro bubbles provide the perfect pairing for homemade gravlax, simple to prepare and divinely luxurious! 

Recipe by: Gabrielle

SERVES: 6-8

Wine Pairing: Pietro Family Cellars Brut Sparkling NV, California

PREP TIME: 10 minutes REFRIGERATION TIME: 1 1/2 - 2 1/4 days TOTAL TIME: 10 minutes + refrigeration time

INGREDIENTS

  • 1½-1¾ lb. sashimi-grade salmon fillet with skin, fresh, wild caught or sustainably farm-raised, center cut, pin bones removed
  • 7 Tbsp. coarse kosher salt or coarse sea salt
  • ⅓ cup granulated sugar
  • 2 tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
  • ¾ cup fresh dill roughly chopped, or 4 Tbsp. dried dill
  • 1 lemon, zest of (2-3 tsp.)
  • 2 Tbsp. gin, good quality
  • Optional garnish: 2-3 Tbsp. fresh dill frond pieces
  • Optional serving accompaniments: Breads such as, pumpernickel, rye, sourdough, whole grain seeded, toasted baguette, bagels. Vegetables thinly sliced – cucumbers, radishes, red onion. Other – hardboiled egg slices, cornichons or dill gherkins. Gravlax condiments: Herbed Cream Cheese, Swedish-Style Mustard Dill Sauce, Lemony Mayonnaise – See Recipes

TO PREPARE

  1. Rinse salmon under cold water. Pat thoroughly dry with paper towels.
  2. Mix the ‘dry cure’ ingredients in a glass bowl: Kosher salt, sugar, Lemon Tellicherry Pepper, dill, and lemon zest.
  3. Place 2 pieces of plastic wrap on a work surface, overlapping to create a 20”x 20” piece. Spread 3 Tbsp. of the ‘dry cure’ in the center, in the shape of the salmon; lay salmon skin side down. Sprinkle remaining ‘dry cure’ evenly over the flesh followed by 2 Tbsp. gin. Wrap salmon tightly, expelling excess air. Wrap in a second piece of plastic wrap. Place in a non-reactive glass/plastic container at least 2” deep. Place a second container on top the salmon filled with a heavy can or cans. Refrigerate, turning salmon every 10-12 hours. Refrigerate 36 hours for a medium cure or 48 hours for a harder more flavorful cure (firmer texture).
  4. Remove salmon from the plastic wrap. Rinse gently with cool water. Pat dry with paper towels. Place salmon on a wire rack over a sheet pan. Refrigerate 3-6 hours uncovered, allowing the salmon surface to dry. This dried surface is called a ‘pellicle.’
  5. Using a very sharp knife, slice the Gravlax (cured salmon) at a 45-degree angle to create very thin wide slices (skin should be removed and discarded). Gravlax can be halved lengthwise for easier cutting. Note: The two end slices will have a salty flavor due to the larger surface area being in contact with the cure. Refrigerate Gravlax in an airtight container for up to 4 days.

TO SERVE

Place Gravlax on a platter surrounded by the accompaniments and three condiments: Herbed Cream Cheese, Swedish-Style Mustard-Dill Sauce, and Lemony Mayonnaise.  Garnish Gravlax with fresh dill fronds. Let the fun begin as you ‘amuse your mouth’ with extraordinary flavors! The Gravlax platter becomes a tasting adventure to discover your favorite ‘amuse bouche’ (single, bite-sized portion).  

SHOPPING LIST

  • 1½-1¾ lb. sashimi-grade salmon fillet with skin, fresh, wild caught or sustainably farm-raised, center cut
  • 1 box coarse kosher salt or coarse sea salt
  • 1 bag granulated sugar
  • 1 medium bunch or 3 packages .5 oz. fresh dill, or 1 jar dried dill
  • 1 lemon
  • Plastic wrap
  • 1 small bottle 50 ml gin (1.7 fl. oz. = 3.4 Tbsp.), good quality
  • Optional serving accompaniments: Breads such as, pumpernickel, rye, sourdough, whole grain seeded, toasted baguette, bagels. Vegetables – cucumbers, radishes, red onion. Other – hardboiled eggs, cornichons or dill gherkins.
  • Gravlax condiments: See recipes for Herbed Cream Cheese, Swedish-Style Mustard Dill Sauce, Lemony Mayonnaise