Cold-Smoked Gravlax Recipe

Gravlax is a Nordic dish comprising of uncooked salmon, relieved in salt, sugar, and dill. It is normally filled in as a starter, thinly sliced, and joined by a dill and mustard sauce, either on bread or with bubbled potatoes.

Cold Smoking with Gravlax

INGREDIENTS

3 salmon fillets – grade 1 and skin on

1 ½ cup coarse salt

1 ½ cup sugar

1 ½ tbsp. black pepper – ground

3 bunches dill

Applewood chips

PROCEDURE

Here's how you can make your own cold-smoked gravlax at home for your loved ones to enjoy.

Step 1

Blend together the sugar, salt, and black pepper in a large bowl.

Step 2

On a rectangular pan or plate, arrange salmon fillets with the skin facing upward and adequately coat with the blended fixings.

Step 3

On a baking pan, place some bunch of dill enough to accommodate the salmon. Then, put the salmon on top of the dill with the skin down.

Step 4

Rub the remaining mixture all over the salmon, then, cover with the remaining dill.

Step 5

Cover the cured salmon on the baking pan with a cling wrap and put some weights on top of it just enough to weigh it down.

Step 6

Refrigerate the cured covered salmon on the baking pan for around 2-3 days.

Step 7

After 2-3 days, take out the salmon fillets from the fridge, rinse with cold running water, and pat dry with a kitchen towel. Allow it to rest for about 1 hour.

Step 8

When the salmon fillets are ready to be cooked, put them onto another baking pan then put into your smoker and cold smoke for at least 35 minutes.

Step 9

After 35 minutes, expel the salmon from your flame broil and cut meagerly.

You may opt to serve with cream cheddar, lemon, onion, and dill. Enjoy!