Swedish gravlax
Scandinavia has become famous for its delicious and diverse cuisine, and one of its most iconic dishes is the gravlax. Originating in Norway and Sweden, gravlax has been a traditional dish in Scandinavian households for centuries, and its popularity has now spread around the world. This dish is made by curing raw salmon in a mixture of sugar, salt, and dill, resulting in a succulent and flavorful dish that is perfect for any occasion.
The word “gravlax” comes from the Swedish word “gravad lax”, which means “buried salmon”. This name is derived from the traditional method of preparing the dish, where the raw salmon is buried in a mixture of salt and sugar for several days, allowing the flavors to permeate the fish. Today, there are many different variations of gravlax, but the traditional recipe remains the most popular in Scandinavia.
To make gravlax, you will need a fresh, high-quality salmon filet. You can use either wild or farmed salmon, but most experts recommend using wild salmon for the best flavor and texture. Once you have your salmon, you will need to prepare the cure mixture. The basic ingredients for the cure are salt, sugar, and fresh dill. Some recipes also include spices like black pepper or coriander, but these are optional.
To prepare the cure, simply mix the salt, sugar, and dill together in a bowl. Once you have a homogeneous mixture, spread it evenly over the salmon filet, making sure that all parts of the fish are covered. Then, wrap the fish tightly in plastic wrap and place it in the fridge. The curing process usually takes between 24 and 48 hours, depending on the thickness of the fish and your personal taste preference.
Once the fish is fully cured, remove it from the fridge and rinse off the cure mixture with cold water. Then, use a sharp knife to slice the gravlax into thin, even slices. The slices can be served as a delicious appetizer, served on rye bread with a dollop of dill mustard sauce.
Gravlax is an incredibly versatile dish and can be used in a variety of culinary applications. Many people enjoy it as a topping for salads or pasta dishes, or even with eggs for a hearty breakfast. It’s also common to serve gravlax alongside classic Scandinavian dishes like pickled herring or boiled potatoes with dill.
In conclusion, gravlax is a traditional Scandinavian dish that has become a beloved food around the world. This dish is easy to prepare and incredibly flavorful, making it the perfect addition to any meal or gathering. The combination of salt, sugar, and dill gives the salmon a unique flavor that is both savory and tangy, making it an excellent choice for anyone looking to try something new and delicious.
Ingredients:
1 lb of fresh salmon fillet, skin on
1/4 cup of coarse sea salt
1/4 cup of granulated sugar
2 tbsp of crushed black peppercorns
1 tbsp of fresh dill, chopped
1 tbsp of fresh coriander, chopped
1 lemon, juiced
Instructions:
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Clean the salmon fillet with cold water, and pat it dry with paper towels.
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In a bowl, mix together the sea salt, sugar, and black peppercorns.
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Place the salmon fillet skin-side down on a large piece of plastic wrap.
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Sprinkle the mixture evenly over the salmon fillet and rub it in gently.
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Add the chopped dill, coriander, and lemon juice over the salmon fillet.
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Wrap the salmon fillet tightly in the plastic wrap and place it in a baking dish.
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Place a heavy object, like a brick or a can of beans, on top of the wrapped salmon fillet.
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Refrigerate the salmon fillet for at least 24 hours or up to 2 days.
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Once the salmon has cured, unwrap it from the plastic wrap and rinse it under cold water to remove the seasoning.
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Pat the salmon dry with paper towels, and slice it as thinly as you desire.
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Serve the gravlax with some fresh bread, mustard sauce or dill sauce, and garnish with some lemon wedges or fresh dill sprigs.
Enjoy your Scandinavian Swedish gravlax!