Traditional Norwegian Gravlax Recipe. The resulting salmon is ultra-rich luscious and delicate in flavor. In a medium bowl mix the dill sugar salt and vodka or aquavit then scatter it on top of and underneath the salmon being sure to pack the cure ingredients on every part of the fish.
1 tablespoon freshly ground pepper. Wrap the salmon first with the parchment and then the plastic wrap. While gravlax is normally prepared using a salmon fillet with the skin on it works equally as well to use a skinless fillet if that is what is available at your local market.
Wrap the salmon first with the parchment and then the plastic wrap.
Wrap the salmon first with the parchment and then the plastic wrap. In a medium bowl mix the dill sugar salt and vodka or aquavit then scatter it on top of and underneath the salmon being sure to pack the cure ingredients on every part of the fish. This recipe features delicate salmon infused with a cure made of herbaceous dill tart orange sour lemon and mild vodka. While gravlax is normally prepared using a salmon fillet with the skin on it works equally as well to use a skinless fillet if that is what is available at your local market.