Cured Salmon

Marinated salmon in a rich herb and spice marinade, also known as "gravad lax".

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 2 kg Fish, salmon

  • 200 g Salt, table

  • 90 g Sugar, white

  • 1 spoon Spices, pepper, white

  • 1 bouquet Dill, fresh

  • 3 spoons Alcohol, Vodka

  • 3 spoons Mustard

  • 1 piece Egg, egg yolk, fresh

  • 150 ml Oil, plant, sunflower

  • 1 spoon Juice, lemon

Steps

  1. Grind the white peppercorns in a grinder or mill. Thoroughly wash the dill, shake it off, and chop it. In a large bowl, mix the salt, 80 g of sugar, ground peppercorns, dill, and vodka. Wash the salmon fillets, dry them, and cut them into medium-sized pieces.

  2. Spread a quarter of the prepared mixture in a shallow dish that is just the right size for the fish. Place one salmon fillet skin-side down on the mixture and cover it with half of the remaining mixture. Place the second fillet on top, this time skin-side up, and spread the rest of the mixture over it.

  3. Cover everything with plastic wrap, weigh it down with a plate, and place it in the refrigerator for at least 18 and up to 48 hours. Turn the fish once or twice in between. Wipe the marinated fillets and slice them very thinly with a sharp, thin knife, discarding the skin. Arrange the salmon slices on a serving plate.

  4. Thoroughly squeeze the lemon juice. Crack the egg and separate the yolk from the white into two small bowls. Whisk the yolk with a whisk, and discard the white or use it in another dish. Add mustard and exactly 2 teaspoons of sugar to the whisked yolk. Gradually whisk in the oil. Finally, mix in the lemon juice. Serve the prepared sauce in a small dish alongside the salmon.

Nutrition Information (Per 100g)

  • Calories: 195.16 kcal
  • Fat: 10.2 g
    • Saturated Fat: 1.69 g
  • Carbohydrates: 4.01 g
    • Sugars: 3.68 g
  • Protein: 19.21 g
  • Fiber: 0.17 g

Advice

The wiped and thinly sliced salmon can be stored in the refrigerator for a maximum of 5-6 days. The salmon fillet should be slightly thicker (between 1 to 2 cm).