Passed down through generations, this is how we’ve always made gravlax. Clean, powerful, and deeply satisfying. Just real ingredients, real flavour, and a little Russian soul.
Ingredients
- 500g wild Pacific salmon, skin on
- 100g good-quality sea salt
- 150g sugar or xylitol (as a substitute)
- 1 bunch fresh dill, finely chopped
- ½ - 1 tsp freshly ground white or black pepper
- A dash of vodka (optional, but authentic)
Instructions
1. Make the Curing Mix
In a bowl, combine sea salt, sugar (or xylitol), and pepper. Stir in the finely chopped dill. This is the foundation of the flavour: fragrant, fresh, and sharp.
2. Prepare the Dish
Line a shallow dish with cling film - enough to cover the bottom, sides, and wrap over the top.
3. Layer the Cure
Spread a generous layer of the cure mixture over the base of the dish. Lay the salmon on top, skin side down.
4. Add Vodka (Optional)
Drizzle a dash of vodka over the flesh of the salmon. It adds sharpness and depth - true to the Russian tradition.
5. Cover and Wrap
Spoon the remaining cure mixture over the salmon, pressing gently to ensure full contact. Wrap tightly with the cling film. Place a weight on top (a plate or another dish) to compress slightly.
6. Refrigerate and Turn
Refrigerate the salmon. After 12 hours, flip it over. Leave for another 12 - 24 hours, depending on how salty and firm you like it.
(Our family always found the magic happens around 24–30 hours.)
7. Unwrap and Rinse
Remove the salmon from the wrap. Rinse gently under cold water, just enough to remove excess salt and sugar. Don’t overdo it. Pat dry with kitchen paper.
8. Slice and Store
Use a sharp, thin-bladed knife to slice. Cut diagonally for long, elegant slices or straight down for neat portions.
Eat immediately, or vacuum pack and freeze. It stores beautifully.
