Gravlax
Gravlax is a traditional Swedish appetizer featuring delicate slices of salmon that have marinated in a brine for days. It requires planning ahead but definitely is worth the time and effort.
“I have done this gravlax recipe tens of times, but I pull out the book every time. The end of the recipe description is not something I typically read. I am very set in my ways how to serve it. On toast with the sauce. Nothing fancy. When I translated the recipe for the cookbook, I actually read the rest of the recipe and it says that you can roll up the skin and fry it and use it as garnish. That sounds good and I will try it next time.” (Bengt Jansson)
Ingredients
2 pounds salmon with skin, the middle part of the salmon
1/4 cup salt
1/4 cup sugar
1 cup fresh dill including the stalks
2 teaspoons white peppercorns - crushed
Directions
Freeze the salmon for five days to kill possible parasites.
Descale the salmon so scales don't stick to the meat. Dry the salmon with a paper towel and debone the fish.
Mix the salt and sugar and rub the flesh and skin of salmon pieces with the mixture.
Put half of the dill on a large piece of plastic wrap and place one side of the salmon on top of the dill, skin side down.
Sprinkle half of the crushed white peppercorns on the flesh of bottom piece of salmon.
Cover salmon with the rest of the dill and add remaining crushed peppercorns.
Place the second piece of salmon on top, skin side up and thicker part of the meat over the thinner section on the bottom piece of salmon.
Completely cover salmon with plastic wrap forming a well-sealed “package” and place a weight on top, such as a cutting board.
Let the salmon sit in room temperature for 1-2 hours to develop a brine.
Place the salmon package in the fridge for 2 to 3 days, turning salmon once after 12 hours.
After two days, remove the salmon from the fridge and scrape the dill and peppercorn from the fish.
Slice the salmon in thin slices lengthwise.
Serve on toast and garnish with lettuce leaves, dill, and lemon slices
Serve with Gravlax Dill Sauce.
Gravlax Dill Sauce
This is an all-purpose mustard dill sauce perfect for fish, pork, and even vegetables.
Ingredients
2 tablespoons mustard, unsweetened
2-3 teaspoons Dijon mustard
1-2 tablespoons sugar
1 egg yolk – lightly beaten
3/4 cup extra virgin olive oil
1 tablespoon vinegar
salt, white pepper
1/3 cup chopped dill
Directions
1. Mix together mustards, sugar, and egg yolk.
2. Add the oil, at first very slowly, while vigorously stirring until mixture emulsifies.
3. Add vinegar, salt, and white pepper. Mix in the chopped dill.
4. Keep refrigerated until ready to serve.
Gravlax on a plate, ready to eat!
Servings:
6-8 pieces