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Le Chaudron recipe
Gravlax de saumon
Salmon gravlax
⏱ 30 minServes 8Medium185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1fresh skin-on salmon fillet1 kg (2.2 lb)
100 g (3½ oz)fine salt
100 g (3½ oz)brown sugar
2 tbspcracked black pepper
2 tbspcrushed pink peppercorns
2large bunches fresh dill
100 ml (½ cup)vodka or aquavit
1 tbspcrushed coriander seeds
8 slicesrye bread
150 g (5 oz)thick crème fraîche
1lemon
2 tbspDijon mustard
- 1 fresh skin-on salmon fillet 1 kg (2.2 lb)
- 100 g (3½ oz) fine salt
- 100 g (3½ oz) brown sugar
- 2 tbsp cracked black pepper
- 2 tbsp crushed pink peppercorns
- 2 large bunches fresh dill
- 100 ml (½ cup) vodka or aquavit
- 1 tbsp crushed coriander seeds
- 8 slices rye bread
- 150 g (5 oz) thick crème fraîche
- 1 lemon
- 2 tbsp Dijon mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gravlax is a SCANDINAVIAN classic: RAW salmon cured with salt, sugar and dill, an age-old Nordic technique.
- Remove every pin bone from the 1 kg (2¼ lb) fillet, running your fingers over the flesh to find them. DO NOT remove the skin.
- Make the cure: in a bowl, mix the 100 g (⅓ cup) fine salt, 100 g (½ cup) brown sugar, crushed black pepper, pink peppercorns and coriander seeds.
- Very roughly chop the 2 large bunches of dill, stems and all. Lots of dill is ESSENTIAL for the flavor.
- Lay the fillet skin side down in the large deep dish. Rub the cure generously into the flesh. Pour over the vodka or aquavit.
- Cover the salmon COMPLETELY with the chopped dill. Seal tightly with plastic wrap. Weigh it down (a cutting board topped with 2 cans) to press the salmon.
- Refrigerate 48 HOURS, turning the fillet every 12 hours so it cures evenly. No less, no more, for the best texture.
- Rinse the gravlax quickly under cold water to remove the excess cure and pat dry. Slice VERY thin, 2 mm (1/16 in), on the bias with a sharp knife. Serve on rye bread with mustard sauce (crème fraîche + mustard + lemon) and dill.
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