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Gravlax
Scandinavian cured salmon with no cooking at all — just a 48-hour cure in salt, sugar and fresh dill under weight in the fridge. Slice thinly and serve with a mustard-dill sauce.
Ingredients
Instructions
Coat salmon in salt, sugar and chopped dill.
Wrap tightly and refrigerate under weight for 48 hours.
Turn the parcel once partway through curing.
Scrape off cure, slice thinly on an angle, serve with mustard-dill sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
