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Stockholm Lemon & Dill Gravlax

Servings

4

Prep Time

15 minutes

Silky, delicately cured salmon gets a bright, herby finish from Stockholm Lemon & Dill in this impressive make-ahead recipe made for brunches, bagels and beautiful appetizer boards.

Ingredients

  • 1 tbsp Stockholm Lemon & Dill
  • 1 lb skin-on salmon fillet
  • 1/4 cup kosher salt
  • 1/3 cup sugar
  • 3 tbsp vodka
  • 1 tsp extra-virgin olive oil

Directions

  1. Combine kosher salt and sugar in a bowl.
  2. Place salmon, skin side down, in a glass baking dish. Coat salmon in vodka and rub in salt-sugar mixture evenly, applying pressure.
  3. Cover the glass baking dish loosely with plastic wrap. Cover with another baking dish and weigh it down with several heavy cans.
  4. Refrigerate until the salmon feels firm, about 3 days. Baste salmon with the liquid released into the dish at least once a day.
  5. Remove salmon from the dish and pat dry with paper towels.
  6. In a small bowl, mix Stockholm Lemon & Dill with just enough olive oil to create a paste.
  7. Rub the top of the salmon with the Stockholm Lemon & Dill mixture and refrigerate for 1-24 hrs.
  8. Slice thinly and serve.
  9. Gravlax can be wrapped tightly in plastic and refrigerated for up to 1 week.