Gravlachs: Sockeye Salmon Cold-Cured with Fresh Dill


  • 3 tablespoons whipped cream or artificial substitute
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons sugar
  • 1 tablespoon granulated sugar
  • 1 cup mayonnaise
  • White vinegar
  • 2 teaspoons wheat flour
  • + 5 more ingredients
    • 1 teaspoon dry mustard
    • Fresh dill
    • ½ tablespoon course-crushed black pepper
    • 2 tablespoons course kosher-style salt
    • 1 frozen Alaska sockeye salmon

1. Thaw sockeye salmon that has been frozen for at least 1 week. Remove backbone and ribs, but leave the skin. Combine salt, sugar, and pepper in a small dish, then rub into flesh of each fillet, making sure to spread mixture uniformly. Layer dill over 1 fillet, then replace the other fillet on t...

View full recipe at SpringPad


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