Arctic Char Gravlax with White Grapefruit

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This sophisticated arctic char gravlax with white grapefruit offers a vibrant twist on a Nordic classic. By curing the delicate fish with a blend of muscovado sugar, juniper berries, and crushed green peppercorns, you create a complex depth of flavour that beautifully balances the natural richness of the char. The citrus notes from the white grapefruit zest provide a bright, clean finish that makes this a standout choice for an elegant appetiser.

As a high-protein dish, this homemade gravlax is as nutritious as it is impressive. The slow-curing process ensures a buttery texture that pairs perfectly with crisp rye crackers and a dollop of herb-flecked crème fraîche. Whether you are hosting a festive dinner or a light weekend brunch, this recipe delivers professional results with minimal effort, requiring only a little patience while the flavours develop in the fridge.

Ingredients for Arctic Char Gravlax with White Grapefruit

450g side of arctic char, skin on, pinbones removed
3 tablespoons plus 2 teaspoons finely grated white or pink grapefruit zest
3 tablespoons kosher salt plus more
2 tablespoons muscovado sugar or light brown sugar
1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon dried whole green peppercorns, crushed
1 tablespoon juniper berries, well crushed
1/2 cup crème fraîche
3 teaspoons minced fresh dill, divided
Crackers or toasts (preferably rye)
Ingredient info: Juniper berries are sold in the spice section of better supermarkets.

How to make Arctic Char Gravlax with White Grapefruit

Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 425g canned goods. Refrigerate for 2 days, turning fish after 1 day.

Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.

Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.