Gravlax is a traditional Scandinavian dish where a fresh salmon fillet is cured with salt, sugar, and fresh dill. Gravlax is served on rye bread with a dill and mustard sauce.
1 side of salmon (about 1kg)
15 ml peppercorns (black or white, depending on preference)
70 g caster sugar
50 g coarse sea salt
85 g dill
Dill mustard sauce:
30 ml Dijon mustard
15 ml soft light brown sugar
15 ml cider or white wine vinegar
Pinch of salt
30 ml vegetable oil
50 g dill, stalks removed and finely chopped
- Trim any thin bits from the sides and tail end of the fillet to make it into a evenish rectangle – this may seem a waste, but thinner bits will overcure and be inedible, so it’s better to eat them now.
- Crush the peppercorns in a pestle and mortar, then mix with the sugar and salt.
- Roughly chop the dill.
- Put one of the fillets, skin-side down, in a dish and put half the dill on top, followed by the salt and sugar mix.
- Finish with the remaining dill, then put the other piece of fillet on top, skin-side up.
- Put a small board or lid on the dish, weight it down with something heavy, and chill for 48 hours, turning the fillet over every 12 hours or so.
- To make the mustard sauce, whisk together the mustard, sugar and vinegar.
- Add a pinch of salt, then whisk in the vegetable oil. Add the dill.
- Scrape the cure from the fish and discard.
- Slice the fish and serve with the sauce.
6 to 8 servings.
If you want to be on the safe side, freeze the salmon for 24 hours, then defrost before starting the curing process. This will kill any parasites which might be present.
Adapted from the originial recipe by www.theguardian.com.
Photo credit: http://www.kalapeedia.ee
Be sure to read the post How To Handle Raw Fish before trying this recipe at home. It is better to be safe than sorry!