Directions:
- Combine the first 5 ingredients in a food processor, and process until finely ground.
- Arrange fish in a single layer in a 13 x 9–inch baking dish. Rub salt mixture evenly over surface of fish. Cover and refrigerate fish for 24 hours.
- Rinse fish thoroughly under cold water; pat dry. Pat dill onto fish. Cut fish into 1/16–inch slices. Store in an airtight container in refrigerator up to 3 days.
- Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the States—grüner veltliner. The most famous white wine of Austria, grüner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right “biteâ€� to balance cured fish. A terrific choice is the 2007 Nigl Grüner Veltliner Kremser Freiheit from the Wachau region of Austria ($20). —Karen MacNeil
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.27 Kcal (596 kJ) | ||
| Calories from fat | 62.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 54.42mg | 18% | |
| Sodium | 3172.17mg | 132% | |
| Potassium | 343.65mg | 7% | |
| Total Carbs | 4.94g | 2% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 15.9g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 154.8 Kcal (648 kJ) | ||
| Calories from fat | 67.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 11% | |
|---|---|---|---|
| Cholesterol | 59.21mg | 18% | |
| Sodium | 3451.5mg | 132% | |
| Potassium | 373.91mg | 7% | |
| Total Carbs | 5.38g | 2% | |
| Sugars | 3.52g | 13% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 17.3g | 32% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 19.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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