Home Cured Gravlax
User Reviews
0
0 reviews
Unrated
-
Servings
32
-
Calories
55 kcal
-
Course
Appetizer
-
Cuisine
International
Home Cured Gravlax
Report
Home cured gravlax is delicious and a better value than heading to the deli. And it is super easy with this step by step guide.
Share:
Ingredients
- 2 lb salmon filet 1 large filet, cut into 2 pieces or 2 medium
- 2 Tablespoons sugar
- 2 Tablespoons kosher salt
- 1 teaspoon black pepper ground
- 1 cup dill loosely packed
Instructions
- Place one piece of salmon, skin side down, in a deep tray. Combine the salt, sugar and pepper and sprinkle it evenly over the piece of fish. Top with dill.
- Place the other half of salmon over the dill, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller pan on top and weigh it down with some heavy cans.
- Refrigerate the salmon for 3 days, turning it every 12 -24 hours.
- After 3 days, rinse each piece of salmon. With a long, sharp knife, slice the salmon on a diagonal like you cut smoked salmon. Discard the skin.
- Serve open faced on rye with mustard sauce or aioli or on bagels with cream cheese.
Nutrition Information
Show Details
Calories
55kcal
(3%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
