Serves 10
610 min
Citrus-Cured Salmon Gravadlax
Recipe GLPR38115eae26d103
A Nordic-inspired cured salmon dish where a fresh salmon fillet is salt-cured overnight with dill and citrus spices, then sliced thinly and served with a horseradish cream and fresh baby salad leaves. The curing process draws out moisture while infusing delicate flavors, creating an elegant restaurant-style starter or main course.
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Ingredients
1 filleted side of very fresh salmon, about 900g (2 lbs)
Sea salt for curing
Citrus zest and spices for the salt mix
80 g Very large bunch fresh dill, about 80g
100 g Mixed baby salad leaves
Extra virgin olive oil, for serving
Heavy cream, for horseradish cream
Crème fraîche, for horseradish cream
Prepared horseradish, freshly grated or store-bought
Fresh lemon juice
Sea salt and freshly ground black pepper, to taste
Directions
Prepare the salt cure by combining sea salt, citrus zest, and ground spices in a food processor. Pulse until the mixture is evenly combined and all spices are finely ground. Set aside.
Examine the salmon fillet carefully by running your hand along its surface to detect any remaining pin bones. Use tweezers or small pliers to gently remove any bones you find.
Remove the skin from the salmon fillet by placing it skin-side down with the tail toward you. Insert a sharp knife at an angle at the tail end and cut through the flesh to meet the skin. Flatten the blade so it is nearly parallel to the skin, then grip the skin firmly and pull toward you while cutting away the flesh. Halfway through, flip the fillet over and continue gently lifting the flesh away from the skin. Discard the skin. Trim the thinner belly portion and any excess fat along the edges to create an evenly shaped fillet.
Spread about one-third of the salt cure mixture in a line on a large tray that is roughly the size and shape of the salmon fillet. Place the salmon skin-side down on top of the cure, then pack the remaining salt mixture evenly over the top. Cover tightly with plastic wrap, place another tray on top, and weight it down with cans or a casserole dish. Refrigerate for at least 10 hours or overnight.
Rinse the salmon fillet thoroughly under cold running water to remove all the salt cure, then pat dry with kitchen paper. Finely chop the fresh dill. Lay the salmon on a cutting board and press the chopped dill firmly onto the surface to coat it generously.
Prepare the horseradish cream by whisking together the heavy cream and crème fraîche until combined. Add the prepared horseradish, fresh lemon juice, salt, and black pepper to taste. Continue whisking until the mixture reaches a thick, spoonable consistency.
Lightly dress the mixed baby salad leaves with extra virgin olive oil and a pinch of sea salt.
To serve, use a sharp carving knife to slice the dill-coated salmon thinly, cutting straight down perpendicular to the board. Arrange approximately 6 slices per plate in an overlapping, petal-like pattern around a neat pile of dressed baby salad leaves in the center. Top each plate with small quenelles of horseradish cream made with two teaspoons, placing them decoratively among the salmon slices.
