"Gravad Lax"

1 Reviews
100% would make this recipe again

Raw salmon cured in a salt-sugar-dill mixture.

Part of any « smörgåsbord » (Swedish buffet), « gravad lax » is one of Scandinavia's best contribution to international cuisine. Rather than buying it in gourmet shops, « gravad lax » can be easily made at home but it is essential to use only fresh, high quality fish.

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Brining : 18 h Preparation : 10 min
290 calories/serving

Ingredients

1.2 lb salmon fillet, fresh
2 tbsp sugar 1 oz
3 tbsp salt
1 3/4 tsp ground pepper 0.2 oz
3 1/2 cups fresh dill 3.5 oz
1 tsp capers, to garnish 0.2 oz
1/2 onions, to garnish 3.5 oz
1/2 lemons, to garnish 2.2 oz
1/4 cup yogurt, plain, 2% 2.2 oz
1 1/2 tbsp horseradish 0.9 oz
2 tsp lemon juice, freshly squeezed 1/4 lemon
4 corn tortillas 6.4 oz

Before you start

Choose the fresh salmon fillet towards the tail of the fish. Curing time is about 18-24 hours.

Method

  1. In a bowl, mix enough salt and sugar (about half-half) to generously coat the salmon on both sides. Rub the salt and sugar on the fish, then sprinkle with pepper and cover with dill. Place everything (salmon, dill, and mix) in a plastic bag. Lay the bag on a plate and put another plate or something flat on top as a weight. Put it in the refrigerator to cure for 18-24 hours.
  2. When ready to serve, prepare the sauce: in a small bowl, mix the yogurt with the horseradish and lemon juice.
  3. Take the salmon out of the refrigerator, wash it in running water to remove excess salt, sugar, and juice; then dry with a cloth. Slice the salmon off the skin as thinly as possible, crosswise, using the longest and sharpest knife you have. A gentle, gliding motion will help to not crush the fish. Immerse the knife in hot water between each cut to make cutting easier.
  4. Place the slices on a plate. Garnish with capers, thinly sliced onion rings, dill sprigs, and lemon slices. Serve with the horseradish sauce on the side and tortillas or slices of gluten-free bread.

Observations

Gravad lax can be kept up to 6 days in the refrigerator and up to 2 months in the freezer.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

290

Fat

6 g

9 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

50 mg

Sodium

540 mg

23 %

Carbohydrate

30 g

10 %

Fibre

4 g

15 %

Sugars

5 g

Net Carbs

26 g

Protein

32 g

Vitamin A

15 %

Vitamin C

35 %

Calcium

19 %

Iron

21 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D
Good source of  :
Calcium, Iron, Manganese, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin C, Vitamin E, Zinc
Source of  :
Copper, Fibre, Omega-3, Vitamin B1
Low  :
Cholesterol, Fat, Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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