Session 213 — Gravlax (Salt-Cured Salmon)
← Block 41–42: Fermentation & Preservation Overview
Skill: Dry cure technique; salt-sugar-dill ratio; slicing against the grain Read first: Gravlax
What you're learning: Gravlax is salmon cured in a salt-sugar-dill mixture for 24–48 hours. The salt draws moisture from the fish through osmosis, firming the texture and concentrating the flavor. The sugar balances the salt; the dill is traditional Scandinavian. This is not cooking with heat — the preservation is purely chemical. The result is silky, translucent, and far superior to store-bought smoked salmon (which is a different process).
Full Meal: - Gravlax on your Pullman bread or rye (callback to Block 43–44), with crème fraîche, capers, and thinly sliced red onion - This is an elegant Scandinavian open-faced sandwich
🎥 Compare Notes: How to Cure Salmon at Home and Make Gravlax — America's Test Kitchen — Observe ATK's precise salt-sugar ratio, cure timing, and how they test doneness by texture.