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Swedish Gravad Lax

Rahul.Chef.and.Writer's picture
Gravad lax, in the older days was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. But now a jewel in the menus of high end restaurants is a beautiful creation of curing meat with salt and dill. The subtle feel of salmon and the curing of salt make it a fantastic appetizer for a European meal.
Ingredients
  Whole salmon 1 , deboned, skin on (2 Whole Sides)
  Kosher salt 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Crushed white peppercorns 2 Tablespoon
  Fresh dill 2 Bunch (200 gm)
Directions

MAKING
1. Lay a piece of plastic wrap in a glass dish large enough to hold the salmon sides. Lay one side, skin side down, on the plastic wrap.
2. In a bowl, mix the salt, sugar and crushed peppercorns and spread half this cure mix over the surface of the fillet. Lay the whole bunches of dill over the salt.
3. Spread the rest of the cure mix over the dill and lay the second side of salmon, skin side up, over the first.
4. Pull the plastic wrap up to cover the fillets. Place another dish or some plates on top of the salmon and weigh it down using canned food or other heavy items.

FINALISING
5. Place the dish in the refrigerator for 48-72 hours. Once or twice days remove the dish, unwrap the salmon and baste it with the juices that accumulate. Then flip the fish over and return the dish to the refrigerator.
6. Take the fillets from their wrapping, remove the dill and scrape off any excess cure mix.

SERVING
7.Slice thinly and serve individually or on toast or crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory, Buttery
Storage: 
Preserving
Ingredient: 
Fish
Interest: 
Aphrodisiac, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
200 Minutes
Ready In: 
225 Minutes
Servings: 
10
Story
A well cured Gravalax is like a dream for me. A perfect filling for my bagel sandwich or for my canapes. Gravalax can be just eaten without anything as well, the cured salmon is just awesome.
Subtitle: 
Gravalax

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