Description
Indulge in the exquisite flavors of Whisky-Cured Gravadlax, where tender salmon fillet meets the rich notes of whisky. This vibrant dish combines sweetness and smokiness, making it perfect for brunch or festive gatherings. Impress your guests with this simple yet elegant recipe that transforms everyday ingredients into a gourmet experience.
Ingredients
Scale
- 1 lb skin-on salmon fillet
- 1/4 cup coarse sea salt
- 1/4 cup granulated sugar
- 2 tbsp whisky
- 1/4 cup fresh dill, chopped
- Zest of 1 lemon
- 1 tsp freshly cracked black peppercorns
Instructions
- Rinse the salmon fillet under cold water and pat dry.
- In a bowl, mix sea salt, sugar, peppercorns, lemon zest, and dill until well combined.
- Lay the salmon on plastic wrap and evenly spread half of the cure mixture over the flesh side. Drizzle whisky on top.
- Cover tightly with plastic wrap and place in a shallow dish to catch any liquid.
- Refrigerate for 24-48 hours, allowing flavors to develop.
- After curing, rinse off excess cure mixture under cold water and pat dry before slicing thinly against the grain.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: Curing
- Cuisine: Scandinavian
Nutrition
- Serving Size: 2 oz (56g)
- Calories: 140
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 50mg