Absinthe-Scented Gravlax – a delicious recipe with salt, turbinado sugar, cracked black pepper, dill, absinthe, salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix the salt, sugar, and pepper together.
2
Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down.
3
Put half of the remaining salt mixture on top of the salmon.
4
Drizzle the filet with absinthe.
5
Sandwiching the fresh dill in between, fit the other piece of fish, skin-side up, on top. Use the remaining salt-sugar mixture on the top.
6
Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. Do this for three days.
7
Before serving, rinse the salt-sugar off. Cut into thin slices.
201
kcal
Calories
7
g
Fat
25
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: .5 cups coarse sea salt, .5 cups raw turbinado sugar, 1 teaspoon cracked black pepper, 3 sprigs fresh dill, and more.
Yes, Absinthe-Scented Gravlax falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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