Best 2 Gravlax Scandinavian Cured Salmon Recipes

Gravlax, also known as Scandinavian cured salmon, is a Nordic dish consisting of salmon cured with salt, sugar, and dill. It is typically served as a starter or an appetizer, and can be enjoyed on its own, with accompaniments such as mustard sauce, or as part of a larger meal. Gravlax is a relatively simple dish to make, and can be prepared at home with just a few ingredients. The curing process takes several days, but the end result is a delicious and flavorful dish that is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

GIN AND JUNIPER CURED SALMON - SCANDINAVIAN GRAVLAX

Gin and Juniper Cured Salmon - Scandinavian Gravlax image

This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.

Provided by French Tart

Categories Lunch/Snacks

Time P2DT10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 kg fresh salmon, tail
2 ounces maldon crystal salt
3 ounces granulated sugar
1 tablespoon coarsely ground black peppercorns
6 tablespoons gin
2 teaspoons crushed juniper berries
2 tablespoons fresh dill, roughly chopped
mayonnaise
whole grain mustard
sugar
fresh dill

Steps:

Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.

GRAVLAX (SCANDINAVIAN CURED SALMON)

GRAVLAX (SCANDINAVIAN CURED SALMON) image

Categories Fish Appetizer

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons kosher salt
2 tablespoons sugar
2 teaspoons white peppercorns, crushed
1 teaspoon whole allspice or coriander, crushed
1 large bunch dill (about 3 ounces)
Two 1/2-pound center-cut salmon fillets, in 2 equal pieces
1 tablespoon cognac or vodka or aquavit (optional)
Black bread
Mustard

Steps:

In a small bowl, mix together the salt, sugar, peppercorns, and allspice. Chop the stems and leaves of the dill. Lay a piece of the salmon, skin side down, on a piece of plastic wrap large enough to wrap both fillets. Sprinkle the fillet with half the spice mix, moisten with half of the cognac, if using, and cover with all the chopped dill. Cover the second fillet with the spice mix and cognac. Sandwich the 2 fillets together and tightly wrap in the plastic wrap. Make sure the fillets are held tightly closed with a good seal. Place the wrapped salmon on a plate and weigh it down with a 1-pound can or weight. Place in the refrigerator. Every 12 hours or so, open the package and baste the fish with the liquid that has formed around it. Let the salmon cure for at least 24 or up to 36 hours. When the salmon is ready, scrape the dill mixture off with a spoon and refrigerate the fish until ready to serve. To serve the gravlax; slice thin pieces at a 45-degree angle with a long, sharp narrow knife. Lay the gravlax out on a platter and serve it with black bread and a bit of mustard. The gravlax will stay fresh for a week wrapped in plastic in the refrigerator.

Tips:

Choose fresh, high-quality salmon: The quality of the salmon will greatly impact the final product. Look for wild-caught salmon if possible, as it has a richer flavor and texture.
Use a sharp knife: When slicing the salmon, use a sharp knife to ensure clean, even slices.
Dry the salmon thoroughly: Before curing, pat the salmon dry with paper towels to remove any excess moisture. This will help the cure adhere and prevent the salmon from becoming too salty.
Use a non-reactive container: Use a non-reactive container, such as a glass or ceramic dish, when curing the salmon. Reactive containers, such as metal, can react with the cure and alter the flavor of the salmon.
Cure the salmon in a cool place: The ideal temperature for curing salmon is between 34°F and 38°F. You can cure the salmon in the refrigerator or a cool cellar.
Cure the salmon for at least 24 hours: The longer you cure the salmon, the more flavorful it will be. However, do not cure the salmon for more than 3 days, as it can become too salty.
Rinse the salmon before serving: Before serving, rinse the salmon under cold water to remove any excess salt or cure. Pat the salmon dry with paper towels before slicing.

Conclusion:

Gravlax is a delicious and versatile Scandinavian cured salmon that can be enjoyed in a variety of ways. It can be served as an appetizer, main course, or snack. Gravlax is also a great addition to salads, sandwiches, and pasta dishes. If you are looking for a new and exciting way to enjoy salmon, give gravlax a try. With its unique flavor and texture, gravlax is sure to impress your friends and family.