Gravlax Salmon with Dill and Pink Berries

Originating in Scandinavia, gravlax is a traditional dish made from raw salmon marinated in a mixture of salt, sugar, and dill. The term gravlax literally means "buried salmon," a technique once used to preserve fish. Simple to make and typically served for special occasions, this dish is naturally gluten-free, making it an ideal choice for an appetizer or a light and elegant starter.

Preparation time: 20 minutes

Rest time 48 hrs

Total time 48 hrs 20 mins

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: naturally gluten-free

Ingredients

500g of fresh salmon fillet (skinless, sashimi quality)
3 tablespoons of coarse salt
3 tablespoons of powdered sugar
1 tsp black pepper
1 bunch of fresh dill (chopped)
2 tablespoons of pink peppercorns
1 organic lemon (zest and juice)

Preparation

1
Preparing the salmon: I chose to remove the skin from the salmon, but you can leave it on. Check that there are no bones left in the salmon. Rinse it under cold water and pat it dry gently with paper towels.
2
Preparing the marinade: In a bowl, mix the salt, sugar, black pepper, and lemon zest.
3
Salmon marinade: Place a large piece of cling film on your work surface. Spread half of the marinade over the film, place the salmon fillet on top (skin-side down), and coat it evenly with the remaining salt and sugar mixture. Sprinkle the chopped dill and pink peppercorns over the entire surface of the fish, then drizzle with a little lemon juice. Wrap the salmon tightly in the cling film to seal it completely.
4
Chilling: Place the salmon in a shallow dish or plate to collect the marinade juices. Let it rest in the refrigerator for 24 to 48 hours, turning it over every 12 hours.
5
Rinsing and slicing: After the resting time, remove the cling film and rinse the salmon thoroughly under cold water to remove excess salt and sugar. Dry it carefully. Slice the salmon into thin strips using a sharp knife and sprinkle with dill.

Note

Conservation

Gravlax salmon can be kept for up to 4 days in the refrigerator in an airtight container.

Serve the salmon with a lamb's lettuce salad and a yogurt and mild mustard sauce.

Keywords: gravlax salmon, festive appetizer, raw salmon, gluten-free salmon, Northern European recipe