Ingredients

Check off ingredients as you go

• 1kg (2.2 lbs) extra-fresh boneless salmon fillet (that you have previously frozen)
• 5 tablespoons coarse salt
• 5 tablespoons sugar (preferably brown)
• 1/2 bunch dill, roughly chopped
• 1 teaspoon fennel seeds
• 1 tablespoon pink peppercorns

If you change the number of serving, consider adjusting cooking times!

Here’s an easy and beautiful recipe that always makes a stunning impression! Gravlax salmon has a silky texture thanks to the curing process. You can prepare it 24 to 72 hours (maximum) in advance.

For a bit of history, gravlax salmon is different from smoked salmon or salmon carpaccio. All its flavor comes from the mixture of sugar, salt, and aromatics that allow the salmon to cure and develop its beautiful deep color.

1. In a bowl, mix the salt, sugar, pink peppercorns, and fennel seeds. In a glass dish, place the first half of the salmon fillet (flesh side up), previously rinsed and dried, then spread the salt mixture on the fillet, add the dill and spread more of the salt mixture on the second fillet. Drizzle a little beet juice to give the fillet a lovely color. Close like a sandwich by placing one fillet on top of the other (skin side up).

2. Cover with plastic wrap and place a dish on top (this will weigh down the fish and help the fillets cure against each other).

3. Refrigerate for at least 24 hours and up to 72 hours. The salmon will release liquid, which is normal. You can drain it and flip the fillets so the top one is now on the bottom.

4. After curing, your salmon will have a silky, glossy texture.

5. When ready to serve, take the well-chilled fish, gently wipe off excess marinade, rinse well, pat dry, and slice thinly (about 1cm/½ inch thick) and arrange on a plate. Present with fresh dill, lemon, and a Swedish-style honey mustard sauce.

Tip

• You can vary the herbs and spices according to your taste. It’s even possible to add a shot of vodka, pastis, or arak to this marinade.

If you want a quick fish dish rather than a cured one, you’ll probably love the salmon carpaccio with pink peppercorns and lime.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew lexicon of fish to help you navigate and discover the choices available to you!