Directions:
- 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 top. Put stacked fillets in a flat-bottomed glass or ceramic casserole pan large enough to allow fillets to lie flat. Cover loosely with plastic wrap and place another dish or a clean cutting board about the same size as the fillets, over the top of the fillets. Make sure the dish/board doesn?t touch the sides of the lower pan. Place a 3 to 5 pound weight on top to compress fillets. Place in refrigerator to allow a marinade to start forming. Once a day, flip fillets, ensuring both are well soaked in marinade. Replace the plastic wrap and weight, then return to refrigerator. After 4 to 5 days, the process is complete and the gravlachs will be ready. The weight flattens the fillets, and the loss of moisture produces the distinctive firm texture of lox.
- The gravlachs can be eaten right away. Or slice into halves or thirds, wrap securely, and freeze.
- To serve, cut thin slices but leave skin behind. This is generally easiest if the gravlachs is still slightly frozen.
- Mild Mustard-Dill Sauce: Combine mustard, sugar, and flour, then add enough vinegar to make a thick sauce. Add 1 tablespoon of mixture to mayonnaise, then stir in chopped dill and whipped cream. Present in a small dish with a serving spoon alongside the gravlachs.
- Serving Suggestions: Serve atop wafer crackers or melba-style toast with cream cheese, finely chopped onions, capers. For a more traditional twist, serve mild mustard-dill sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.63 Kcal (287 kJ) | ||
| Calories from fat | 64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 4.54mg | 2% | |
| Sodium | 61.37mg | 3% | |
| Potassium | 4.99mg | 0% | |
| Total Carbs | 1.1g | 0% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.18g | 0% | |
| Calcium | 2.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 560.44 Kcal (2346 kJ) | ||
| Calories from fat | 522.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.07g | 11% | |
|---|---|---|---|
| Cholesterol | 37.11mg | 2% | |
| Sodium | 501.19mg | 3% | |
| Potassium | 40.78mg | 0% | |
| Total Carbs | 8.97g | 0% | |
| Sugars | 7.47g | 4% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 1.44g | 0% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.2mg | 0% | |
| Calcium | 23.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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