Citrus-cured salmon gravadlax
Citrus-cured salmon gravadlax is usually served in thin slices with fresh accompaniments. The supplied recipe details list salmon, dill and salad leaves, but omit the citrus, curing quantities and preparation method, so the curing instructions cannot be reproduced reliably.
Ingredients
- 1 side, about 900 gvery fresh salmon, filleted
- about 80 gvery large bunch of dill
- 100 gmixed baby salad leaves and extra virgin olive oil, to serve
Instructions
- 1
Check the recipe
The supplied method contains only the original publisher credit and says the original recipe serves 10. It does not give preparation instructions; the serving count provided for this page is 4.
What is gravadlax?
Gravadlax is a Scandinavian-style preparation of salmon cured with seasonings and served uncooked in thin slices. This recipe is described as citrus-cured, but the supplied ingredient list does not include citrus or the other usual curing components.
Salmon and dill are listed here, along with salad leaves and olive oil for serving. Without the curing ingredients and method, this version cannot be made as written.
Nutrition and macros by portion
The nutrition label shows one serving as written: 470 calories, 45g protein, 1g carbs, 30g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | More salad, less salmon | 329 kcal | 31g | 1g | 21g |
| This serving | As written | 470 kcal | 45g | 1g | 30g |
| Hungry | Larger salmon portion | 705 kcal | 68g | 2g | 45g |
The salmon supplies most of the protein and fat, while the salad leaves contribute very little energy. The listed olive oil adds fat, but its quantity is unknown, so the estimate cannot include it accurately; serve the salmon with a generous amount of salad for a more balanced plate.
The salmon
Freshness: the ingredient list calls for a very fresh, filleted side of salmon weighing about 900 g. It does not say whether the fish should be skinned or give any handling or curing directions.
Safety: this dish is intended to be served uncooked, but curing does not by itself guarantee that fish is safe to eat. Follow a complete, tested recipe and local food-safety guidance before preparing it.
Dill and citrus
Dill: about 80 g is listed, but the missing method does not say how to prepare or apply it.
Citrus: it appears in the dish name, yet no citrus fruit or juice is included in the supplied ingredients. The type and amount cannot be inferred.
Serving the salad
Salad leaves: 100 g of mixed baby leaves are listed to serve alongside the salmon. The source does not specify how to arrange or dress them.
Olive oil: extra virgin olive oil is also mentioned for serving, but no quantity is given. Add it only according to a complete recipe or your preference.
Timing and doneness
No preparation, curing or chilling time is provided, and there are no doneness cues. Do not guess at the curing duration or treat a change in the fish’s appearance as proof that it is safe.
Use a complete recipe with clear quantities and handling instructions before starting; the information here is not enough to guide the curing process.
What to serve it with
The only serving accompaniment specified is mixed baby salad leaves with extra virgin olive oil. The original details do not mention bread, potatoes or sauces, so those are not included as recipe ingredients.
Recipe notes & tips
- Use a complete, tested curing recipe before preparing uncooked salmon.
- Check that the fish is suitable for the intended uncooked preparation.
- Keep the salmon chilled while following the complete recipe’s handling instructions.
- Wash and dry the salad leaves before serving.
- Measure any olive oil you use if you want to track the serving accurately.
Variations
- Citrus choice: use only the fruit specified in a complete tested version of the recipe.
- Herb balance: adjust the dill only when following a recipe that gives the curing quantities.
- Leaf mix: choose a mild or peppery baby-leaf mix for serving.
- Oil amount: drizzle a measured amount of extra virgin olive oil over the salad.
Common mistakes to avoid
- Guessing the cure: the curing ingredients and method are missing; find a complete recipe before proceeding.
- Assuming citrus is included: no citrus appears in the ingredient list; check the original full recipe.
- Using an improvised curing time: no timing is supplied; do not estimate it.
- Treating cured fish as cooked: curing is not a guarantee of safety; follow food-safety guidance for uncooked fish.
- Pouring oil freely: its quantity is unspecified; measure it if you need an accurate nutrition estimate.
How to store
No storage instructions are supplied, and safe storage depends on the complete curing method. Keep raw fish chilled and follow the storage guidance in a tested recipe; do not rely on this incomplete information for a shelf life.
Frequently asked questions
How long should I cure the salmon?
The supplied method gives no curing time. Use a complete, tested recipe rather than guessing.
Which citrus should I use?
The title mentions citrus, but the ingredient list does not name any. Check the full original recipe for the type and quantity.
Can I make this with the listed ingredients alone?
No reliable curing method can be followed from these details alone. The cure ingredients and preparation instructions are missing.
Is gravadlax cooked?
It is generally served uncooked after curing. Curing does not necessarily make fish safe, so follow food-safety advice and a complete tested recipe.
How much olive oil should I serve?
The ingredient list gives no amount. Use the quantity in the full recipe or measure a drizzle to suit your salad.
Cook it from the original
This recipe comes from eatinglove.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on eatinglove.com