When it comes to food, there is probably no dish that gets you to the Nordic shores faster than Gravlax. Consider dazzlingly soft salmon, tempered with the vibrancy of dill, the mild sweetness of sugar and the soft spiciness of salt. Served cold, in paper-thin slices, Gravlax is not just food; it is tradition, festivity and a slice of the Scandinavians on a plate
A bit of Gravlax Background
Gravlax comes from old Scandinavian—’grav’ meaning ‘to bury’ and ‘lax’ meaning ‘salmon.’ Literally, buried salmon. Several hundred years ago, fishermen would even literally bury salmon in the sand and salting it would allow it to ferment a little. Fortunately, it is much tamer (and less earthy) nowadays. Rather than burying, we cure the salmon using a combination of salt, sugar, and dill, as this keeps the fish nice and fresh, whilst giving the fish a delicious, fine, sweet taste
Gravlax is popular in Finland and Sweden, and other Nordic countries, at celebratory events. A cherished family, holiday, midsummer feast dish, traditional would be served on rye bread or crispbread with mustard-dill sauce on top.
Ingredients
Preparing to make Gravlax at home is with a mere list of preparation:
- Fresh salmon fillet (skin on, either or 1lbs or 1 1/2 lbs) – Do demand the sashimi-quality fish or a very fresh one
- Sea salt (1/4 cup) Sea salt causes the salmon to be cured and evaporates moisture
- Sugar (1/4 cup) – It brings the saltiness and has a light, sweet touch.
- Fresh dill (a big bunch, coarsely chopped) is the necessary star herb to make Gravlax
- Black pepper (1 tsp, freshly cracked) – Some spicy kick
- Lemon zest (Optional) will add some white brightness to the flavour
Substitutes:
- When dill is not available, use fennel fronds or parsley and a pinch of anise seed
- To add something new, replace the lemon zest with a zest of orange to give it a bit sweeter and citри taste
- Out of rye bread? A base made of sourdough or whole-grain crackers
Instructions
Step 1: Blot the salmon fillet with a paper towel. Be sure to remove all pin bones (you can pull them out with tweezers)
Step 2: In a bowl, combine the salt, sugar, lemon zest (if using), and cracked black pepper
Step 3: Spread half of the chopped dill onto a big sheet of cling film or parchment—make a nice green bed for the salmon
Spread the salt-sugar mixture evenly over the flesh, then cover with the remaining dill
Step 4: The salmon must be surrounded by a tight cling film. Leave it in a dish, which must be weighted down so that the butter can not fly out (as through a small pan or cans). This assists in pounding the flavours into the fish
Step 5: Refrigerate for 24–48 hours. Turn the salmon over once every 12 hours so it cures evenly
Step 6: Once cured, peel back the wrapping, flick away the dill and any clinging cure, then press paper towels gently onto the fish to soak up moisture
Serving Tips
- Serve cold Gravlax in a prettily served fashion on a platter
- Slice it thin and serve on dark rye or crispbread—always with a drizzle of hovmästarsås (that sweet-sharp mustard-dill sauce) for the real deal
- It is also fantastic when added to a brunch platter together with cream cheese, bagels, or even scrambled eggs
Precautions
- Food always has to be as fresh as possible, in this case, salmon. In case of doubt, freeze the salmon for at least 48 hours before curing to eradicate the probability of parasites
- Avoid oversalting–be guided by the ratio, or the fish will be too salty and dry
- Refrigerated, cured salmon can be stored for up to 57 days and still tastes best and is safe to eat
More About Gravlax
Gravlax is a food item that tastes like it is complicated to do, but is easy in a home kitchen. All you need to do is exercise a pinch of patience, and the Nordic beauties of dining will be on the table with you. Either served on the holidays or used as a weekend treat, the smooth, sumptuous cured salmon will be a hit anyway. Just take one bite and you will see why it was loved for hundreds of years.
