Recipes / Dried Lime

Loomi Cured Salmon Gravlax

  • Category Appetizer / Cold Dish / Scandinavian-Middle Eastern Fusion

  • Servings 6–8

  • Prep Time 15 minutes + 48 hours curing

  • Cook Time None

Intro

Classic Scandinavian gravlax gets a bold twist with Loomi, adding a tangy, citrusy depth to the cured salmon. Serve it sliced thin with flatbread, pickles, and creamy dips for a luxurious starter.

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Ingredients

  • 1 lb salmon fillet, skin-on, pin bones removed
  • 1/4 cup salt
  • 1/4 cup sugar
  • 1 teaspoon Loomi spice
  • Zest of 1 lemon
  • 2 tablespoons chopped dill

Instructions

Prepare the Cure

Mix salt, sugar, Loomi spice, lemon zest, and dill in a bowl.

Cure the Salmon

  • Rub mixture all over salmon. Wrap tightly in plastic and place in a dish.
  • Weigh down with another dish and refrigerate for 48 hours, flipping once.

Slice and Serve

Unwrap, rinse lightly, and pat dry. Slice thinly.

Serve

Serve on rye, flatbread, or bagels with lemon and herbs.

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Products Used in This Recipe

Dried Lime

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