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3.50 from 192 votes

Healthy Salmon Gravlax

2 minutes

Ingredients

  • 1 salmon (side of
  • 1 1/2 cups rock salt (side of, 500 g/ 1.1 lb)
  • 2 lemon (about 2 tbsp)
  • 1 tablespoon white peppercorns
  • 1 bunch dill (side of, 500 g/ 1.1 lb)
  • 3 tablespoons erythritol (side of, 500 g/ 1.1 lb)
  • 1 1/2 tablespoons water (side of, 500 g/ 1.1 lb)

Instructions

  • Zest the lemon and chop the herbs.
  • Place lemon zest, peppercorns and Erythritol into a spice grinder or mortar and pestle and grind until fine.
  • Mix with rock salt and spirit to form a rough paste.
  • Lay cling wrap out on bench and spread a third of the cure over the centre of it.
  • Place half of the chopped dill on top of the salt cure.
  • Place the salmon on top of the cure and spread the remaining dill over and around the fillet.
  • Cover with the balance of the salt cure.
  • You want the dill to be the closest ingredient to the salmon.
  • Wrap cling wrap very tightly around fish and cure and add a few more cling wrap layers.
  • Place in a container and sit a plate on top, weighted with tin cans.
  • Sit in the refrigerator for 48 hours, turning every 12 hours or so.
  • The salmon will be cured when it is firm to the touch.
  • Wipe salt cure off.
  • Gently run a sharp knife under the skin to remove.
  • Slice salmon thinly.
  • Salmon gravlax will keep for 3 to 5 days in the refrigerator.