Viking Cruises Scandinavian Gravlax (Cured Salmon)
Viking's signature cured salmon — gravlax served every morning at the Viking breakfast buffet. Scandinavian salmon cured in salt, sugar, and dill, served on rye bread with mustard-dill sauce.
Servings: 8 as an appetizer
Ingredients
- 2 lbs fresh skin-on salmon fillet, pin bones removed, cut in half crosswise 900g
- 3 tablespoons kosher salt
- 3 tablespoons granulated sugar
- 1 tablespoon white peppercorns, coarsely cracked
- 1 large bunch fresh dill, roughly chopped (stems and all)
- 2 tablespoons aquavit or vodka optional
Instructions
- Combine salt, sugar, and cracked peppercorns in a small bowl. Mix well.
- Place one salmon piece skin-side down in a glass or ceramic dish. Splash with the aquavit if using.
- Coat the flesh side generously with the salt-sugar mixture. Cover thickly with fresh dill.
- Place the second salmon piece on top, flesh-side down. Coat the top with remaining cure.
- Wrap tightly in plastic wrap. Place a weighted flat object over the salmon.
- Refrigerate for 48–72 hours, turning the salmon every 12 hours and basting with accumulated liquid.
- When cured, rinse the salmon briefly, pat dry, and slice very thinly on a diagonal. Serve on dark rye bread with mustard-dill sauce and capers.
Notes
Mustard-Dill Sauce: Whisk together 3 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 2 tablespoons honey, 2 tablespoons white wine vinegar. Slowly drizzle in ½ cup neutral oil while whisking. Stir in 3 tablespoons finely chopped fresh dill, season with salt and white pepper. Refrigerate until needed.