Spiced Aquavit-Cured Salmon

Gravlax is a staple on the Christmas cold table, and it's easier to make than you think. Try this variation where the salmon is cured in aquavit. All our recipes are sourced from godfisk.no

Photo: Godfisk.no

Time required: 60 min
Difficulty: Medium

Ingredients

Servings

1.5 kg salmon fillet, skinless and boneless
0.5 dl salt
1 dl sugar
1 dl aquavit
pepper, white
1 dl fresh dill

Method

Rinse the salmon in cold water, dry thoroughly, and remove any visible fat and membranes.
Chop the dill coarsely, and mix together sugar, salt, and pepper.
First, rub the salmon thoroughly with the spice mixture, then immerse it in aquavit.
Cover with plastic wrap and let the salmon sit at room temperature until the seasoning begins to melt and infuse into the salmon, approximately 30 minutes.
Apply gentle pressure to the salmon and let it rest in the refrigerator for at least 24 hours.
Home-cured salmon can be stored in the refrigerator for up to 7 days. It can also be frozen.