Main Meals

Sugar and salt-cured Norwegian salmon

12
Easy
24 hours (including marinating time)

This beautiful, rolled gravadlax-style cured salmon makes a great starter for special occasions. Serve with rye bread, crème fraîche and horseradish.

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 700 g Norwegian salmon side
  • 50 g Maldon sea salt
  • 50 g brown sugar
  • 1 T dry-roasted fennel seeds, crushed
  • 30 g fresh dill, chopped
  • 2 T vodka
  • Freshly ground black pepper, to season

Method

Ingredients

1. Remove the skin from the salmon and carefully slice through horizontally.

2. Place the two pieces side by side. Combine the salt, sugar and crushed fennel seeds.

3. Sprinkle half the mixture and half of the dill over the fish. Drizzle with vodka.

4. Roll up and tie with string. Roll in the remaining salt mixture and dill.

5. Wrap tightly in clingfilm and allow to rest in the refrigerator overnight.

6. Serve thinly sliced with a combination of crème fraîche and horseradish, and fresh rye bread.

Per serving: 378kJ, 11.6g protein, 2g fat, 4.2g carbs

Find more fish recipes here.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

View all recipes

Comments

Load more