Gravlax 2 Ways

Name: Gravlax 2 Ways
Prep time: 30 min
Total time: 48 h 30 min
Yield: Serves 8–10
Cuisine: New Nordic
Ingredients: 2 tbsp aquavit, gin or vodka; 2 x 500 g pieces skin-on organic salmon, both cut from the centre of the fish, pin-boned; 75 g flaky sea salt; 1 large beetroot, peeled and coarsely grated (optional) or finely grated zest of 2 lemons; 20 g chopped dill or coriander; 8 juniper berries or coriander seeds, lightly crushed; 75 g golden caster sugar; 1 tsp roughly cracked black peppercorns

Modern & Traditional

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
49 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Gravlax is traditionally served at Easter as well as Christmas. The classic herb is dill with lemon zest. The modern touch is to add raw shredded beetroot to the cure. On slicing the beet-cured salmon, you will have a deep red colour followed by the orange of the salmon.

Ingredients

2 x 500 g pieces skin-on organic salmon, both cut from the centre of the fish, pin-boned
75 g flaky sea salt

Europe
Denmark
Fish course
Pescatarian
Nordic
Christmas
Easter
Copenhagen

Method

Pat the salmon dry with paper towels and set aside.

Put the salt, sugar, peppercorns and juniper berries in a bowl with the herbs and mix well. This is the ‘cure’.