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Whiskey Dill Gravlax Tartines

Swedish cuisineEuropean cuisineScandinavian cuisine
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Whiskey Dill Gravlax Tartines

Gravlax

  1. Raw & Cured Fish Dishes

Prep: 25 min • Cook: 5 min. Thinly sliced gravlax, marinated with a hint of whiskey for a subtle smoky note, served atop toasted rye bread with a lemon-dill cream cheese spread.

Preparation time
25 min
Cooking time
5 min
Total time
1440 hrs 30 min
Servings
8
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Gravlax

  • 1lb salmon fillet(skin on, boneless)
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1/2 cup dill(fresh, chopped)
  • 2 tbsp whiskey

Lemon-Dill Cream Cheese Spread

  • 8oz cream cheese(softened)
  • 2 tbsp dill(fresh, finely chopped)
  • 1 tsp lemon zest
  • 1 tsp lemon juice

Tartines

  • 8 pcs rye bread(thinly sliced)

Instructions

Cure the Gravlax

  1. In a small bowl, combine sugar, salt, and chopped dill. Mix well.
  2. Pat the salmon fillet dry with paper towels. Place it skin-side down in a glass dish.
  3. Pour the whiskey over the salmon. Spread the sugar, salt, and dill mixture evenly over the flesh side of the salmon.
  4. Cover the dish tightly with plastic wrap. Place a weight on top (like another dish or cans of food) to press the salmon.
  5. Refrigerate for at least 48 hours, flipping the salmon every 12 hours and spooning any accumulated liquid back over it.

Make the Spread

  1. In a medium bowl, combine the cream cheese, finely chopped dill, lemon zest, and lemon juice. Mix until smooth and well combined.

Assemble the Tartines

  1. Toast the slices of rye bread until lightly golden and crisp. Let them cool slightly.
  2. Remove the gravlax from the curing mixture. Scrape off excess dill and cure. Rinse gently under cold water and pat dry.
  3. Thinly slice the gravlax against the grain. Discard the skin.
  4. Spread a generous layer of the lemon-dill cream cheese mixture onto each slice of toasted rye bread.
  5. Arrange a few slices of gravlax on top of the cream cheese spread.
  6. Garnish with a sprig of fresh dill, if desired, and serve immediately.

Nutrition

Servings
8
Serving size (imperial)
3.5 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories250.5 kcal250.5 kcal2,004 kcal
Protein15.2 g15.2 g121.6 g
Fat12.8 g12.8 g102.4 g
Carbs20.1 g20.1 g160.8 g

Tips

  • For best results, ensure the salmon fillet is very fresh and has no bones. Patting it dry is crucial for proper curing.
  • The curing time of 48 hours is a guideline; adjust based on desired texture. Longer curing yields a firmer gravlax.
  • Serve these tartines as an appetizer or a light lunch. They pair wonderfully with a crisp white wine or a light beer.

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