Gravlax by Nigella Lawson
Transform your kitchen into a Nordic haven with Nigella Lawson's Gravlax recipe — a sophisticated, no-cook marvel that's deceptively simple to prepare. This recipe takes fresh, skin-on salmon fillet and cures it to perfection with an aromatic mix of coarse sea salt, granulated sugar, crushed black peppercorns, and zesty lemon. A splash of vodka and a generous helping of fresh dill add a gourmet twist, while the minimal hands-on prep time makes it effortlessly elegant. After curing in the fridge for 24-48 hours under the gentle pressure of weights, this silky, flavorful gravlax is ready to be sliced thinly and served. Pair it with rustic rye bread, tangy mustard sauce, or a vibrant salad for an impressive Scandinavian-inspired appetizer or light meal. Perfect for special occasions or elevating your everyday dining, this recipe is a celebration of fresh ingredients and timeless culinary tradition.
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Recipe Information
Ingredients
- 500 grams Salmon fillet (skin-on, boneless)
- 75 grams Coarse sea salt
- 50 grams Granulated sugar
- 30 grams Fresh dill, chopped
- 1 tablespoon Black peppercorns, crushed
- 1 lemon Lemon zest, finely grated
- 2 tablespoons Vodka
Instructions
Ensure the salmon fillet is clean and free of pin bones. Run your fingers over the flesh to check for any bones and remove with tweezers if necessary.
In a bowl, mix the coarse sea salt, granulated sugar, crushed black peppercorns, and lemon zest to create the curing mixture.
Place a large piece of cling film or plastic wrap on a countertop. Sprinkle half of the chopped dill in the center of the cling film.
Lay the salmon fillet, skin-side down, on top of the dill.
Rub the vodka evenly over the flesh side of the salmon. Then generously pat the curing mixture across the fillet, making sure it is evenly coated.
Scatter the remaining chopped dill over the top of the fillet.
Wrap the salmon tightly in the cling film, ensuring it is securely sealed. Place the wrapped salmon in a dish or tray to catch any liquid that might escape during the curing process.
Weigh down the salmon by placing a heavy object, such as a plate or a tin, on top. This helps the flavors penetrate the fish and ensures the texture is firm.
Place the tray in the refrigerator and let the salmon cure for 24-48 hours. Turn the salmon over halfway through the curing time.
When ready to serve, unwrap the salmon and gently rinse off the excess curing mixture under cold water. Pat the fillet dry with paper towels.
Using a sharp knife, slice the gravlax thinly at an angle, leaving the skin behind. Serve with rye bread, mustard sauce, or alongside a fresh salad.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 29417 mg | 1279% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 50.5 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2127 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
