Salmon Gravlax Recipe, Scandinavian Appetizer

With Crème Fraîche, Fennel, Star Anise & Dill

Posted by Sharon

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Active/Total Time: 30 mins/48 hrsServes: 6 to 10

Gravlax is a traditional Scandinavian dish that's typically served as an appetizer. A fresh fillet of salmon (any fillet will do... it doesn't need to be sashimi grade) is salt-cured for 48 hours, sliced thin using a fillet knife, then topped with dill and mustard sauce. For this recipe, the salmon is seasoned before curing, and the mustard sauce is swapped for a light crème fraîche,

Freshly ground white peppercorns, star anise, dill, and fennel are added to the curing mixture of salt and sugar. Try substituting other spices such as cardamom or lemongrass if you prefer.

Also, plan on making the crème fraîche on the same day that the salmon starts to cure. Heavy or whipping cream (your choice) is mixed with buttermilk and lemon juice, then covered and left to thicken at room temperature. Once it's time to store in the fridge, it'll thicken even more. This crème fraîche will keep for up to a week.

Ingredients
  • 1/4 cup sugar
  • 1/4 cup coarse salt
  • 2 tsp whole star anise
  • 1 Tbsp fennel seeds
  • 2 tsp white peppercorns
  • 1/4 cup fresh dill
  • 1 whole fresh salmon fillet
  • 3/4 cup whipping cream - can substitute with heavy cream
  • 1/4 cup buttermilk
  • 1/2 juiced lemon (1 to 2 Tbsp.)
  • 1/2 cup baby greens
  • 1 pinch Salt
  • 1 pinch fresh cracked black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp tobiko - can substitute with salmon roe

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