Name: Gravadlax with Celeriac & Fennel Salad Recipe
Prep time: 15 min
Cook time: 48 h
Total time: 48 h 15 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 500g fresh salmon fillet; 2 tbsp sea salt; 2 tbsp sugar; 2 tbsp crushed black peppercorns; 1 small celeriac, peeled and julienned; 1 fennel bulb, thinly sliced; 1 lemon, juiced; 2 tbsp olive oil; Salt and pepper to taste

How To Make Gravadlax with Celeriac & Fennel Salad

Where do you even begin with seafood? You might find yourself overwhelmed by the vast selection of seafood dishes to choose from, but fret not! Our seafood recipes are here to help you out!

Preparation: 15 minutes

Cooking: 48 hours (for curing)

Total: 48 hours and 15 minutes

Serves:

Ingredients

500g fresh salmon fillet
2 tbsp sea salt
2 tbsp sugar
2 tbsp crushed black peppercorns
1 small celeriac, peeled and julienned
1 fennel bulb, thinly sliced
1 lemon, juiced
2 tbsp olive oil
Salt and pepper to taste

Instructions

Rinse the salmon fillet and pat dry with paper towels.
In a small bowl, mix together the sea salt, sugar, and crushed black peppercorns.
Sprinkle half of the salt mixture onto a large piece of plastic wrap.
Place the salmon fillet on top, skin-side down, and sprinkle the remaining salt mixture over the flesh.
Wrap the salmon tightly in the plastic wrap and place in a dish.
Place a weighted object on top of the salmon (like a plate with food cans), and refrigerate for 48 hours.
After 48 hours, unwrap the salmon and rinse off the salt mixture under cold water.
Pat the salmon dry with paper towels and thinly slice.
In a large bowl, combine the celeriac, fennel, lemon juice, olive oil, salt, and pepper. Toss to combine.
Arrange the sliced gravadlax on a platter and serve with the celeriac and fennel salad.