← All recipes
Scandinavian · Starter
Gravlax with Fennel
Salmon cured for two days under a blanket of salt, sugar and chopped fennel fronds until it turns silky and translucent. Sliced thin, it is a make-ahead centerpiece for toast, butter and lemon.
- YieldServes 4
- Hands-on40 min
- Total2 d 1 h
- Difficulty
Ingredients
- 350 gsalmon fillet, frozen solid for at least 3 days (or sold commercially frozen), thawed in the refrigerator, pin bones pulled (about 7/8 lb)
Cure
- 35 gcoarse salt, about 2 tbsp
- 25 gsugar, about 2 tbsp
- 1 tbspfennel fronds (or dill), chopped
To serve
- ½lemon, cut into wedgesoptional
- to tastetoasted breadoptional
- to tasteunsalted butteroptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.