How should I store the leftovers?

Wrap the remaining gravlax tightly in plastic wrap and store it in the refrigerator for up to 5 days.

Can I swap Arctic Char with another fish?

Absolutely! Salmon is a popular and equally delicious alternative.

Is it possible to add different flavors to the cure?

Yes, you can experiment with adding alcohol like aquavit or white pepper for variation.

Can I freeze the gravlax after curing?

You can freeze it, but it may affect the texture; consume within a month for the best quality.

What is the best way to slice gravlax?

Use a sharp, long-bladed knife to cut thin, uniform pieces at a slight angle.

Glacial Icelandic Arctic Char Gravlax with Dill-Citrus Cure

Name: Glacial Icelandic Arctic Char Gravlax with Dill-Citrus Cure
Prep time: 48 h
Cook time: 48 h
Total time: 48 h
Yield: 6
Cuisine: Appetizer
Ingredients: 2 lbs Arctic char fillet, deboned and skin-on; 1 cup coarse sea salt; 1 cup granulated sugar; Zest of 2 lemons; Zest of 1 orange; 1 bunch fresh dill, chopped; 1/2 cup Dijon mustard; 2 tsp sugar; 3 tbsp olive oil; Fresh dill sprigs; Thinly sliced radishes

A refreshing and elegant twist on a Scandinavian classic.

Experience the harmonious fusion of tender Arctic Char infused with vibrant citrus and dill, offering a taste of Nordic serenity at home.

48 h
6
Intermediate

Ingredients

Arctic Char Cure

2 lbs Arctic char fillet, deboned and skin-on

1 cup coarse sea salt

1 cup granulated sugar

Dill-Citrus Mixture

Zest of 2 lemons

Zest of 1 orange

1 bunch fresh dill, chopped

Mustard Sauce

1/2 cup Dijon mustard

2 tsp sugar

3 tbsp olive oil

Garnish

Fresh dill sprigs

Thinly sliced radishes

Preparation

Marinating the Arctic Char

Mix Salt and Sugar

Mix sea salt and sugar in a bowl.

Prepare Baking Dish

Place half the mixture in a glass baking dish, lay the char fillet skin-side down.

Apply Cure and Refrigerate

Cover with the remaining salt-sugar mixture and refrigerate for 24 hours.

Preparing the Dill-Citrus Cure

Combine Ingredients

Combine lemon zest, orange zest, and chopped dill in a separate bowl.

Remove and Rinse Fish

Once the char has cured for 24 hours, remove from the fridge.

Tilt the baking dish slightly for excess liquid to drain off during curing.

Rinse and Dry

Rinse the fillet thoroughly under cold water and pat dry.

Ensure the fillet is completely rinsed to avoid excess saltiness.

Cooking Process

Applying the Cure

Evenly spread the dill-citrus mixture over the char fillet and wrap tightly in plastic wrap.

Final Curing

Refrigerate for an additional 24 hours to allow flavors to infuse deeply.

Slicing & Serving

Unwrap and thinly slice the char at a sharp angle for serving.

Plating & Serving