Swedish citrus-cured gravadlax with juniper and pink peppercorns
- Sebastian Graus
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Serves 8
Easy
Prep: 15 mins
plus 48 hrs curing
0 reviews
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This Gravadlax recipe (buried salmon) is one of my favourite Swedish holiday dishes. I make a variation of it every Christmas and Midsummer
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Try Sebastian's Swedish citrus-cured gravadlax with juniper and pink peppercorns, then discover hot-smoked salmon vol-au-vents and more smoked salmon starter recipes. Also see more Scandinavian recipes, such as our smörgåsbord, Swedish meatballs and Scandinavian scallops.
Most farmed salmon from the UK and Norway is safe to eat raw without freezing. If you’re using wild salmon, or want extra reassurance, freeze it for 24 hrs before thawing and curing. It’s normal for liquid to pool in the dish during curing – just pour it off to avoid over-curing. Once fully cured, the salmon will last for four days covered in the fridge.
Swedish citrus-cured gravadlax with juniper and pink peppercorns recipe
Ingredients
Nutrition
-
1 orange
zested
-
50g fine sea salt
-
50g granulated sugar
-
8 juniper berries
-
10g whole pink peppercorns
-
500g side of salmon
skin on
-
watercress, lemon wedges and rye crackers
to serve
Nutrition: per serving
- kcal152
- fat9g
- saturates2g
- carbs4g
- sugars4g
- fibre0.4g
- protein13g
- salt3.8g
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Method
-
step 1
Put the orange zest in a bowl with the salt and sugar. Rub with your fingers to release the oils. Roughly crush the juniper berries and peppercorns with a pestle and mortar, then add to the mixture.
-
step 2
Scatter evenly over the salmon and put in a deep dish, skin-side up. Wrap and leave in the fridge for 24 hrs.
-
step 3
After 24 hrs, unwrap and turn the salmon over, wrap again and leave for another 24 hrs.
-
step 4
Pour out any liquid that has collected and rub off the excess spices. Slice thinly for serving on a platter with watercress, lemon wedges and rye crackers.
More easy Scandinavian recipes
Authors
Sebastian Graus
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