Scrape the dill and lime debris off the top, and slice the gravlax as thinly as you can. When I make gravlax (or in Swedish “gravar laxen” in present tense) I do not use either suger or lime but salt, white and black pepper, dill, that I do not mince, and put it in the fridge for at least 24h. When you are ready to serve your gravlax, remove the dill and discard it. I bet it would be fantastic on top of a Rosemary and Sesame Paleo Cracker, along with a little dollop of crème fraîche, if you can get your hands on it, and a generous sprinkle of cracked black pepper. In a small bowl, mix the pickling salt, coconut sugar, black pepper, fennel seeds, chili pepper flakes and lemon zest.
Gravad lax. Roughly chop the dill and mix thoroughly in a bowl with the salt, sugar and pepper. Lay out a sheet of foil or cling film about four times the width of a salmon fillet. Gravlax is a Nordic (Norwegian and Swedish) cured salmon dish, where the fish is cured in a mixture of salt and sugar, usually with dill, and is then consumed raw. To make this strict AIP, you would need to omit the black pepper which is a stage 1 reintroductoin.
Gravlax, salmon cured to a velvety, silky-smooth texture in a sugar-salt-dill mixture, is one of the great traditional Scandinavian dishes. 2 tablespoons cracked white peppercorns 2 1/2-3 pounds skin-on salmon fillet, in one piece, any pin bones removed 2-3 large bunches fresh dill, coarsely chopped (including stems). Pinch of freshly ground black pepper 3/4 cup grapeseed oil or canola oil 1/2 cup chopped fresh dill Thin slices Potato Mustard Bread (page 204 of book) or whole-grain bread. Paleo Slow Cooking Picky Palate Pop Bakery Practical Paleo Quick Family Cookbook Saltie Sensational Cookies Smitten Kitchen Southern Living Recipes Sweet Life in Paris Trader Joe’s Vegetarian True Food Whole Larder. In a small mixing bowl, make the cure mixture by combining the kosher salt, palm sugar, coarse ground black pepper, and Wright’s Liquid Smoke. Fresh dill can be hard to come by where I live, but if you have access to it, and would like to include some in this recipe, try adding 1/4-1/3 cup chopped dill to the curing mixture. Vegan & Paleo Butter Pecan Ice Cream. This Swedish inspired dill scented mustard sauce is delicious served over poached salmon or gravlax, and is absolutely wonderful drizzled over fresh cukes. Originating source and authors: 3 Phase Paleo and paleoparents. com.