Gravlax, or Danish Style Cured Salmon

This post contains affiliate links.  If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you.  All opinions expressed are our own.  Thank you for your support.

     There are 2 things about this recipe that are perfect for me! First, I have been trying to learn more about Danish cooking.  Second, I love salmon! 
     In my search for Danish recipes, I came across this website, International Cuisine.  Of all the recipes that I found to make cured salmon, this one was by far the most simple and it worked fantastically!  So, I am referring you to that website for the recipe and just sharing a bit about what I learned as I made Gravlax, or Cured Salmon for the first time. 

    I lined a glass baking dish with the plastic wrap that I was going to used to wrap the salmon, then I placed the salmon skin side down on it.  Next, I rubbed on the salt and sugar curing mixture and then placed on some fresh dill sprigs.  Now, most of the other recipes I had read also used a bit of wine or cider vinegar or mustard in their recipes.  This recipe doesn't call for any of that, so it made me nervous. So, I poured about 1/2 a cup of cider vinegar around the edge of the salmon.  I don't know if it did anything.  I couldn't taste it later on, so you don't have to use it.  After I had done it I worried that I shouldn't have, but everything came out great in the end. 
     Finally, wrap the plastic wrap tightly around your salmon and put the whole thing into the refrigerator for 3 DAYS!  That made me really nervous because I didn't want it to go bad.  But, all of the recipes required at least 3 days to cure the fish, so I crossed my fingers and did it.  I wondered if I would be brave enough to eat it when it finally was all done. 

     After 3 days, I pulled the salmon out of the refrigerator.  There was liquid in the pan that leaks out during the curing process.  I drained that off, removed the dill and threw that away and rinsed off all of the salt and sugar mixture.  I was pleased to see that the salmon was darker in color and looked just like cured smoked salmon that I have purchased in the store.  Except mine wasn't smoked.  Now for the moment of truth! Tasting it!  

    The recipe says to slice it horizontally into thin strips.  I struggled with that.  It was hard to get a pretty thin slice, but that may have been my knife.  I did get a few good slices.  Of course, I tasted the very first slice.  It was fabulous!  This salmon is so flavorful and sweet!  I was thrilled with the result.
    Since many of the recipes called for mustard.  I first served mine on a sprouted wheat roll with a layer of mustard and the salmon on top.  I was trying to get that smorgasbord feel.  

Later, I boiled some eggs and served a light supper with sprouted wheat toast, slices of eggs topped with gravlax.  It was so tasty!  My husband loved it, too!  I felt so in touch with my Danish roots!  I can't wait to try another Danish recipe very soon! Let me know if you give this one a try!