Gravlax with a Dill Blanket: Pressed Brown Sugar Cure and Lemon
Inspired by techniques from America's Test Kitchen.
Salmon rubbed with brown sugar and salt under a thick layer of dill, pressed and basted for three days, then sliced thinly and heaped with fresh dill.
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Method
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Why this label?
14.6 g protein for 157 kcal = 9.3 g per 100 kcal, so protein gives about 37% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.8 g per serving
3.6 % of the 50 g daily maximum · 7.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- glass dish about 33 x 23 cm
- cling film
- second dish or plate and heavy tins for weights
- spoon for basting
- kitchen paper
- very long thin slicing knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 157 kcal |
| Protein | 14.6 g |
| Carbohydrate | 2.5 g |
| of which sugars | 1.8 g |
| of which free sugars | 1.8 g |
| Fat | 9.5 g |
| of which saturates | 2.1 g |
| Fibre | 0.2 g |
| Salt | 2.15 g |
Protein per 100 kcal
9.3 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
