Gravlax is a traditional Nordic dish of raw salmon cured with salt, sugar, and dill.

The curing process, which takes 48 hours, changes the texture and flavour of the salmon, giving it a tender, silky texture and a slightly sweet and salty taste. Gravlax is usually sliced thinly and served cold as an appetiser or as a part of a brunch or buffet spread. It is a popular dish in Scandinavian countries and is enjoyed by seafood lovers worldwide.

Once you learn how to make Gravlax, you’ll never have to buy expensive smoked salmon from the supermarket again!

What exactly is Gravlax, and how is it different to Lox, Nova, and smoked salmon?

The world of raw fish, curing, and smoking can be pretty confusing with all the terms being thrown around, so before we dive into the recipe, let’s clarify a few things.

Lox is Salmon cured in salt/brine

Gravlax “Salmon from the grave” is The Scandinavian preparation of lox which involves salting the fish and burying it in the sand whilst it is cured, we don’t do this know, but we can still ‘bury’ the salmon using a weighted tray

Nova is cured salmon (as above), which is then cold-smoked. Nova is what you buy at the supermarkets when you buy smoked salmon. The recipe below can be turned into Nova by cold smoking the cured salmon.

Hot smoked salmon (kippered salmon) is Salmon that has been cured as above and then smoked with hot smoke from a heated source. This will smoke and cook the salmon as well to give it a flaky and opaque texture.

Lox, Gravlax and Nova will leave you with raw salmon that is safe to eat if you source your salmon from a trustworthy place. The curing process will preserve the fish for two weeks in the fridge and three months in the freezer.

Getting the right piece of Salmon to use

Traditional Lox uses the belly of Salmon, specifically the centre-forward cut, to get the best texture. The tail and head end of the salmon fillet can be used for other dishes.

Curing Salmon doesn’t cook it, so you must ensure the fish you buy is fresh and well-stored. Buy your Salmon fillet from a fishmonger and tell them what you are using it for so they can help you get the best cut.

Gravlax

Yield: 10+

Author: Zaeem Jafri

Prep time: 10 MinCook time: 48 HourInactive time: 48 HourTotal time: 96 H & 10 M

This cured salmon recipe is so easy to make and store you'll stop buying expensive store-bought smoked salmon and have this for breakfast and lunch instead.

Ingredients

500g Whole Salmon fillet (cut from the centre)
75g Kosher salt
75g Granulated sugar
Fresh Dill

Instructions

Mix the sugar and salt (and any extra aromatics you want to add) together in bowl to make your curing salt
Get a dish or chopping board and place some cling film on it
Pour half of your curing salt onto the cling film
Place your salmon fillet on the salt skin side down (this is where you would add your gin on top of your salmon if you were using some)
Pour over the rest of your curing salt onto the salmon
place your fresh dill on top
Wrap the salmon tightly with your cling film
Place the wrapped salmon on a tray/dish
Weight it down with another tray on top. You can use cans or jars from the fridge to add some weight to the salmon
Place it in the fridge
Every 12 hours, take the salmon out (still wrapped in the cling film), flip it over, add the weighted tray back on top and put it back in the fridge
Remove from the fridge after 48 hours
Wash away the curing salt in your sink with cold running water (it's important to do this to avoid your Gravlax being too salty)
Pat your salmon fillet dry with paper towels
Carefully slice your salmon into thin strips
Enjoy!