Grawlaks

Name: Grawlaks
Prep time: 20 min
Cook time: 72 h
Total time: 68 min
Yield: Multiple portions (depending on the size of the fillet)
Cuisine: Home cooking
Ingredients: 100 g coarse sea salt; 100 g white sugar; 2 tablespoons ground white pepper; 1 kg fresh salmon fillet; 2 large bunches fresh dill

Grawlaks is a traditional Scandinavian delicacy made from raw salmon, cured with a mixture of salt, sugar, pepper, and fresh dill. It is marinated for several days, then sliced very thinly and served as an appetizer.

Prep Time:20 minutesCook Time:48-72 hours (marinating)Servings:Multiple portions (depending on the size of the fillet)

by vxda

Marinade

Ingredients

100gcoarse sea salt
100gwhite sugar
2tablespoonsground white pepper

Instructions

Mix the salt, sugar, and white pepper in a bowl.

Main Course

Ingredients

1kgfresh salmon fillet
2large bunchesfresh dill

Instructions

Check the fillets and remove any pin bones with tweezers.
Place the first half of the salmon skin-side down in a container.
Sprinkle the entire mixture of salt and sugar over the salmon.
Arrange a generous amount of chopped dill (including the stems) over the salmon.
Cover with the second half of the salmon (meat-side down, skin-side up).
Wrap tightly in food-grade foil.
Place on a tray and weigh it down (e.g., with a cutting board and cans).
Refrigerate for 48-72 hours.
Turn the package every 12 hours, basting the salmon with the resulting sauce.
After marinating, scrape off any remaining marinade and dill.
Slice very thinly at a 45° angle with a sharp knife.
Traditionally served with a mustard-dill sauce (mustard sauce and dill).