A gift for new customers

Tap the coupon – we'll add the discount for your first order straight to your basket.

€20.00

Redeem discount

Valid for your first order.

Marinated Salmon - Gravlax

Name: Marinated Salmon - Gravlax
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Spanische Küche
Ingredients: 800 g Salmon fillet with skin; 1 kg Brown cane sugar; 500 g Coarse sea salt; 30 g Fresh dill (plus some for garnish); 1 Organic lemon (juice and zest); 1 tsp Black pepper (freshly crushed); 80 ml Vodka or brandy; 1 piece Cling film

(0)

20 min

Quick

Gurkerl Küche

Holen Sie sich den Geschmack Skandinaviens direkt nach Hause! Dieser klassische Gravlax besticht durch seine feine Dill-Note und die perfekte balance aus Salz und Süße. Ein eleganter Vorbote für jedes Festessen oder ein luxuriöser Snack für zwischendurch. Einfach in der Zubereitung, aber spektakulär im Ergebnis – Ihre Gäste werden es lieben!

Ingredients

Price per portion:€ 6.14

Ingredients

Select all ingredients

Salmon fillet 800 g Lachsfilet mit Haut

Cane sugar 1 kg Brauner Rohrzucker

Dill 30 g Frischer Dill (plus etwas zum Garnieren)

Organic lemon 1 Bio Zitrone (Saft und Abrieb)

Vodka 80 ml Vodka oder Brandy

Equipment

Cling film 1 Stück Frischhaltefolie

You probably have at home

Sea salt 500 g Grobes Meersalz

Peppercorns 1 TL Schwarzer Pfeffer (frisch zerstoßen)

Preparation method

Ingredients overview

Ingredients

800 g Salmon fillet with skin
1 kg Brown cane sugar
500 g Coarse sea salt
30 g Fresh dill (plus some for garnish)
1 Organic lemon (juice and zest)
1 tsp Black pepper (freshly crushed)
80 ml Vodka or brandy

Equipment

1 piece Cling film

Wash the salmon thoroughly, pat dry, and remove any bones with tweezers. In a bowl, mix the brown sugar well with the coarse sea salt, freshly crushed pepper, and the fine zest of the organic lemon.

Sprinkle about one third of the salt-sugar mixture onto the bottom of a suitable dish or baking tray. Place the salmon fillet skin-side down on top. Cover the fish evenly with the chopped dill, spread the remaining mixture over it, and drizzle everything with the vodka or brandy.

Cover the fish tightly with cling film and let it marinate in the refrigerator for 12 to 16 hours. After the marinating time, briefly rinse the salmon under cold running water and carefully pat dry. Using a long, sharp knife, slice diagonally into thin slices of approx. 2–3 mm and serve garnished with fresh dill.

Chef's tip

When zesting the lemon, make sure to only use the yellow layer, as the white pith underneath tastes bitter. Serve the gravlax classically on blinis or crispy toast with a honey-mustard-dill sauce.