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Home Cured Gravlax

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.

Servings: 32
Calories: 55 kcal
Course: Appetizer
Cuisine: International

Ingredients

  • 2 lb salmon filet 1 large filet, cut into 2 pieces or 2 medium
  • 2 Tablespoons sugar
  • 2 Tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup of loosely packed dill

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Refrigerate the salmon for 3 days, turning it every 12 -24 hours.
  4. 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.
  5. Serve open faced on rye with mustard sauce or aioli or on bagels with cream cheese.

Nutrition Information

Calories 55kcal (3%)

Nutrition Facts

Serving: 32Serving

Amount Per Serving

Calories 55

% Daily Value*

Calories 55kcal 3%

* Percent Daily Values are based on a 2,000 calorie diet.