Gravadlax (Swedish Cured Salmon) | Saveur
A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread.
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Ingredients
- 2⁄3 cup kosher salt
- 1⁄3 cup sugar
- 2 tbsp. coarsely ground white peppercorns
- 1 (2-lb.) piece center-cut, skin-on salmon fillet, pin bones removed
- 1⁄2 cup minced dill fronds and tender stems
- 3 tbsp. unflavored aquavit or vodka
- 1 lemon, thinly sliced, for garnish
- Softened unsalted butter and seeded crispbread, for serving, optional
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