THIS CAFE LIFE
Citrus Cured Salmon Gravlax
A modern chef’s take. Combine salt and sugar in equal parts with the zest of orange, lemon, and lime, plus a touch of cracked pepper. Cure for 36 hours. Serve with crème fraîche or whipped goat cheese, shaved fennel, and orange segments. Caviar to elevate. Finish with olive oil, pink peppercorns, and chive blossoms — a fresh, elegant update that brightens any table.
Prep Time:
15 Minutes
Cook Time:
Yield:
Ingredients
4 # Salmon filet - ask your fishmonger for 2 tail pieces, 2 # each.
1/4 C. Grand Marnier or Cointreau
1 C. Sugar
1 C. Kosher Salt
Zest from 2 lemon, 2 lime, 2 orange
1 Bay leaf
1 T. Fennel seeds, toasted
2 sprigs fresh thyme
Tools We Use
A microplane zester for fine, feather-light shavings that release bright citrus oils, delicate garlic, fresh ginger, and hard cheeses with exceptional control. It delivers clean, consistent results in seconds — the difference between coarse grating and the refined finish that lifts a finished dish.
Step 1 — Toast the Spices
In a dry sauté pan over medium heat, toast the fennel seeds, stirring frequently, until fragrant — about 2–3 minutes. Remove from heat immediately to prevent burning.
Step 2 — Grind the Aromatics
Using a mortar and pestle, grind the toasted fennel seeds with the bay leaf and thyme until finely crushed and aromatic.
Step 3 — Prepare the Salmon
Lay the salmon fillets skin-side down on several overlapping sheets of plastic wrap. Drizzle the alcohol evenly over the flesh.
In a bowl, combine the remaining cure ingredients. Spread the mixture evenly over both fillets, pressing lightly to ensure full contact.
Step 4 — Form and Wrap
Place the fillets flesh-to-flesh, positioning the tail ends opposite one another to create an even “brick.” Wrap tightly in the plastic wrap to seal.
Transfer to a glass or ceramic dish. Place a flat object (such as a small cutting board) on top and weigh it down with a heavy can or similar weight.
Step 5 — Cure
Refrigerate for 24–48 hours, turning the salmon every 12 hours for even curing.
Step 6 — Unwrap and Clean
When ready to serve, unwrap the salmon and discard any accumulated liquid. Gently scrape or wipe away the excess cure mixture from the surface.
Step 7 — Slice and Serve
Using a very sharp knife, hold the tail end of the salmon for stability. Slice thinly on a sharp angle, cutting away from the tail and just above the skin, producing delicate, translucent slices.
Entertaining Essentials
Keep it stylish but simple.
The MORA hand-crafted ceramic dessert plates in soft oat glaze reflect clean Nordic simplicity—perfectly sized for pastries, fruit, or small brunch plates. Shop the line →
Serving board for presentation
What to Serve with Gravlax
Gravlax is clean, cool, and quietly rich. The cure brings sweetness and salt; the texture is silky and delicate. The sides should bring contrast — warmth, acidity, crunch, and structure.
Small waxy potatoes, gently dressed while still warm, create the anchor for the plate. The warmth contrasts beautifully with chilled salmon. Mustard and dill echo the cure. The potatoes absorb flavor without overwhelming the fish. Recipe →
Acidity sharpens everything. Pickles cut the richness of the salmon and bring color and crispness to the board. They also reinforce the Scandinavian tradition of preserving and balancing fat with acid. Recipe →
Structure matters. Gravlax needs something firm and slightly earthy beneath it. Gluten-free rye-style crackers offer that classic Nordic profile without heaviness. Recipe →
Dill Mustard Sauce
For a Nordic expression, add a small bowl of hovmästarsås.
Whisk together:
Dijon mustard
A touch of honey
White wine vinegar
Neutral oil
Fresh dill
It adds sweetness and brightness and ties the entire plate together.
→ Browse Additional Appetizers
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