Gravlax With Horseradish Creme Fraiche Recipe

Cooking Directions

• STEP 1.Combine salt, sugar, and dill to make the curing mixture.
• STEP 2.Coat the salmon fillet with the curing mixture and refrigerate for 24-48 hours.
• STEP 3.Slice the cured salmon thinly and serve with horseradish creme fraiche and dill sprigs.

Cooking Tips

• Make sure to use fresh and high-quality salmon for the best results.
• Adjust the amount of horseradish in the creme fraiche according to your preference.
• Serve the gravlax with toasted bread or crackers for a delicious appetizer.

Storage and Serving

• Store the cured salmon in an airtight container in the refrigerator for up to 5 days.
• Serve the gravlax chilled or at room temperature.
• Garnish with additional dill sprigs and lemon wedges for extra freshness.