Whisky Gravlax (Cold Cured Salmon)
Gravlax
Ingredients
2 pounds salmon filet
2 tablespoons whisky as smoky as you can find, I used Ardbeg 10-Year
1 cup kosher salt
2 cups granulated sugar
2 tablespoons dried dill or one bunch of fresh dill
Directions
Place salmon filet skin side down on a large piece of plastic wrap. Drizzle whisky evenly over salmon filet.
In a medium bowl, combine salt, sugar and dill. Pour over salmon filet and pack it on as much as you can (there will be A LOT of this mixture, and you’ll want to be sure to use it all!)
Wrap filet in plastic wrap and place in a shallow baking dish in the refrigerator for 24-36 hours.
Remove filet from the refrigerator and rinse off the excess sugar-salt-dill mixture. Slice thinly to serve.
Nutrition
Calories: 293kcal | Carbohydrates: 40g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 11359mg | Potassium: 464mg | Fiber: 1g | Sugar: 40g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg