Homemade Gravlax
  1. Trim any cartilage and bones from the fish.

  2. Leave the skin and scales on.

  3. Press it under enough weight to drive the cure in, and the moisture out, but NOT crush the fish.

  4. After about 48 hours (maybe a little longer for a thicker cut), rinse it extremely well.

  5. Pat it very dry.

  6. Store it tightly wrapped in the fridge.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

CuisineScandinavian

Occasions🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 2 days

Loading...