GRAVLAX (MARINATED SALMON)
This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.
Provided by Andreacute Grisell
Categories Swedish
Time P3DT20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
- Rinse.
- Mash the dill stems in a mortar with a little of the salt.
- Mix with the rest of the salt, the sugar and pepper.
- Save the dill leaves for the sauce.
- Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
- Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
- Keep refrigerated for 72 hours, turning the fillets every 12 hours.
- Do not discard the liquid that forms.
- Scrape off the spices and discard the liquid.
- The salmon will keep refrigerated for about a week.
- For the sauce, mix mustard, sugar and vinegar.
- Add the oil a little at the time (as for mayonnaise), constantly stirring.
- Just before serving, add lots of dill and salt and pepper to taste.
- Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
- Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
- Serve the sauce separately.
- Also serve toasted bread and butter.
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Issahaku Haruna
[email protected]I'm not a big fan of fish, but I really enjoyed this gravlax. It was light and flavorful, and the cure was perfect.
Mwrad Mhamad
[email protected]This gravlax recipe is a bit time-consuming, but it's worth the effort. The salmon is so delicious and flavorful.
Hanin Mohamed
[email protected]I love making gravlax for special occasions. It's always a crowd-pleaser.
Aiman Mazhar
[email protected]This recipe is a great starting point for making gravlax. I've experimented with different herbs and spices, and I've always been happy with the results.
AYON AONM
[email protected]The gravlax was a bit too dry for my taste. I think I'll try a different recipe next time.
Shanea M
[email protected]I followed the recipe exactly, but my gravlax turned out too salty. I think I'll use less salt next time.
starshine Starblitzs
[email protected]The gravlax was delicious! I was a bit hesitant to try it at first, but I'm so glad I did. It was the perfect appetizer for my party.
India Foster
[email protected]This was my first time making gravlax, and it was surprisingly easy. The recipe was clear and concise, and the salmon turned out beautifully.
Lynette Smith
[email protected]I've made gravlax a few times before, but this recipe is by far the best. The salmon was so moist and flavorful, and the cure was just right.
Sardar sonu
[email protected]This gravlax recipe is a keeper! The salmon turned out perfectly tender and flavorful. I served it with a dill-mustard sauce and some rye bread, and it was a hit with my guests.