Swedish Gravlax Delight
Swedish Gravlax is a cherished traditional Nordic delicacy, perfect for an appetizer or as a sumptuous part of a smörgåsbord. This cured salmon dish melds the flavors of fresh dill, aromatic white pepper, and a hint of citrus, creating an unforgettable experience for your taste buds.
Ingredients
🐟 1 kg fresh Norwegian salmon fillet, skin-on
🧂 1 dl Falksalt, fine grain
🍚 1.5 dl white granulated sugar
🌶️ Whole white peppercorns, generous amount
🌿 1 large bunch of fresh dill
🍋 1 whole lemon for zest, optional
Instructions
1- Prepare the Salmon:
- Use pliers to remove bones from the salmon fillet.
- Trim thin edges for even curing.
2- Make the Curing Mix:
- Crush whole white peppercorns in the mortar.
- Add 1 dl Falksalt and 1.5 dl sugar; mix well.
3- Apply the Curing Mix:
- Place salmon skin-side down in a glass dish.
- Rub 1 dl of curing mix evenly over the salmon.
4- Add Dill and Lemon Zest:
- Chop dill, smashing roots for extra flavor.
- Spread dill over salmon; add lemon zest if desired.
5- Initial Rest:
- Let salmon sit at room temperature for 1 hour.
6- Vacuum Seal and Cure:
- Place salmon in a vacuum bag and seal with FoodSaver.
- Refrigerate for 24 hours, flipping the bag occasionally.
7- Finish and Serve:
- Scrape off excess curing mixture gently.
- Slice salmon thinly against the grain.
- Arrange on a serving plate.
Prep Time: 15-20 minutes
Curing Time: 24 hours
Total Time: Approximately 25 hours 20 minutes
Servings: Not specified
Equipment: Santoku Knife 7 Inch (Amazon), Stone Mortar and Pestle, Unbranded Measuring Cups, Ironwood Gourmet Acacia Wood Naples Round End Grain Prep Board, Unbranded Glass Dish, Small Unbranded Pliers/Tweezers, Unbranded Lemon Zester/Grater, Unbranded Black Spatula, Transparent Vacuum Bags, FoodSaver Vacuum Sealer, Blue and White Patterned Plate, Unbranded Small Glass Bowl, Fork and Knife for Tasting
Cooking Tips:
- Ask your fish supplier if pre-freezing the salmon is necessary for safety.
- Use trimmed salmon and skin for fish stock or soup.
- Flip the sealed salmon during curing to ensure evenness.
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Food with Viktor: https://www.youtube.com/@FoodwithViktor