Imagine transforming a simple side of salmon into a gourmet delicacy that will make your dinner guests think you've trained in the finest Nordic kitchens. This House Cured Gravlax with Osetra Caviar is not just a recipe—it's a culinary adventure that bridges traditional Scandinavian techniques with luxurious elegance. With just a few ingredients and some patience, you'll create a show-stopping appetizer that looks and tastes like it was prepared by a professional chef.
Prep Time: 10 mins
Cook Time: 48 hrs
Total Time: 48 hrs 10 mins
Cuisine: Scandinavian
Serves: 6 servings
Ingredients
- 1 side of salmon
- 1 cup coarse sea salt
- 1 cup sugar
- 1 tablespoon dill, chopped
- Osetra caviar for serving
Instructions
- Begin by selecting a high-quality side of salmon, preferably wild-caught. Ensure that the skin is intact and the fish is fresh. Rinse the salmon under cold water and pat it dry with paper towels.
- In a mixing bowl, combine 1 cup of coarse sea salt, 1 cup of sugar, and 1 tablespoon of chopped dill. Mix these ingredients thoroughly to create your curing mixture.
- Lay the salmon skin-side down on a large piece of plastic wrap or a shallow dish. Ensure that the surface is clean and dry.
- Evenly spread the curing mixture over the flesh side of the salmon, ensuring that it is fully covered. Use all of the mixture for optimal flavor and preservation.
- Once the salmon is covered with the curing mixture, wrap it tightly in the plastic wrap, ensuring there are no air pockets. If using a dish, cover it with plastic wrap or a lid.
- Place the wrapped salmon in the refrigerator. To aid in the curing process, place a heavy object (like a cast iron skillet or a few cans) on top of the salmon. This will help press the fish down and promote even curing.
- Allow the salmon to cure in the refrigerator for 48 hours. During this time, the salt and sugar will draw moisture out of the fish, resulting in a firm texture and enhanced flavor.
- After 48 hours, carefully unwrap the salmon. Rinse off the curing mixture under cold water to remove excess salt and sugar. Pat the salmon dry with paper towels.
- Using a sharp knife, slice the gravlax thinly at an angle, starting from the tail end and working towards the thicker part of the fillet. Aim for thin, even slices for the best presentation.
- To serve, arrange the slices of gravlax on a platter. Garnish with additional chopped dill if desired and serve with Osetra caviar on the side. Enjoy your house-cured gravlax as an appetizer or part of a larger Scandinavian-inspired meal.
Tips
- • Always use the freshest, highest-quality salmon you can find—wild-caught is best for optimal flavor and texture. • Ensure your salmon is thoroughly dried before curing to help the salt and sugar mixture work its magic effectively. • Use coarse sea salt for better texture and more controlled curing. • The weight placed on top during curing helps create a denser, more uniform texture. • For the most even slicing, use an extremely sharp knife and slice at a 45-degree angle. • Gravlax can be stored in the refrigerator for up to 5 days after curing, wrapped tightly in plastic wrap. • Serve chilled for the best taste and texture experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: mg
