Horseradish-Crusted Salmon

Gravlax can be flavored in various ways. This horseradish-infused gravlax is perfect for Christmas lunch or buffets. All our recipes are sourced fromgodfisk.no

Photo: Godfisk.no

Preparation time: 120 min
Difficulty: Easy

Ingredients

Servings

1.5 kg salmon fillet, with skin
0.5 dl salt
1 dl sugar
1 tbsp mustard powder
100 g horseradish
1 dl fresh dill

Method

Rinse the salmon in cold water and dry thoroughly, removing any visible fat and membranes.
Mix salt, sugar, and mustard powder.
Grate horseradish finely, chop dill finely, and mix into the spice blend.
Rub the mixture thoroughly into the salmon and cover with plastic wrap.
Let the salmon sit at room temperature until the spice mixture begins to melt and penetratethe salmon, for no more than 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.