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Gravlax - Salt and Sugar-Cured Salmon
Internationally, this might be the best known
Swedish dish. Several recipies have been posted on
the Net, but, of course, ours is the best! (We are a
little bit skeptical when people try to "improve" the
gravlax by using, e.g. whisky or gin in the
marinade.)
Proceed as follows:
Ingredients:
1
. Remove any small bones from the fillets, it
is easily done with the use of a pair of
forceps.
·
2 pieces of centre-cut salmon
fillets, little more than 500 g
each, if possible of equal size,
and with skin left on.
slightly more than 125 ml sugar
slightly less than 125 ml coarse
salt (somewhat more sugar than
salt)
15 coarsely crushed white
peppercorns
1 very large bunch of dill (very
important) – it is not necessary
to chop the dill
2
. Mix sugar, salt and pepper in a bowl.
3. Cover the bottom of a baking dish with dill.
4. Rub half of the sugar-salt mixture into the
first fillet, on both sides, and lay it skin side
down, on top of the dill. Cover with lots of
dill. Prepare the other salmon fillet in the
same way, and cover with the remaining
fillet., skin side up. with the remaining dill
on top.
5. Cover in plastic wrap, place a cutting board
with some heavy weights on top and
marinate in the refrigerator for 48 - 72
hours, turning the salmon upside down at
least once a day. (Personally, we favour 3
days in the refrigerator!)
·
·
·
·
6
. Scrape the marinade off and slice the fillets
very thinly. Serve with a mustard sauce
2
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