Gravlax

Introduction to Gravlax

Gravlax is a traditional Nordic dish that has a rich culinary history. Originating from the Scandinavian countries, it is a method of preparing salmon that dates back to centuries where fishermen would preserve their catch by fermenting it slightly by burying it in the sand. The term "Gravlax" itself comes from the combination of the Swedish words "grav", which means "grave" or "to dig", and "lax", which means "salmon". Today, gravlax is a sophisticated delicacy that involves curing salmon with a mixture of salt, sugar, and dill.

Ingredients

• Salmon fillet - 1kg, boneless and skin-on
• Salt - 100g
• Sugar - 100g
• Fresh dill - A large bunch
• Black pepper - 1 tablespoon, freshly ground
• Cognac or aquavit - 2 tablespoons (optional)
• Lemon - 1 for serving
• Pumpernickel bread - for serving
• Mustard - for serving

Preparation

Step 1: Prepare the Salmon

Begin by rinsing the salmon under cold water and patting it dry with paper towels. Ensure the fillet is boneless; you can use tweezers to remove any pin bones remaining in the fish.

Step 2: Curing Mixture

In a bowl, combine salt, sugar, and black pepper. Mix them well to create a balanced curing mixture.

Step 3: Prepare the Dill

Roughly chop the fresh dill. Make sure to dry it properly if it's wet, as excess moisture can affect the curing process.

Curing Process

Place a large piece of plastic wrap on a clean surface. Spread half of the salt mixture on the plastic wrap, lay the salmon skin-side down, and evenly sprinkle the rest of the curing mixture on top. Then, generously cover with dill. If using cognac or aquavit, sprinkle it over the dill.

Wrap the salmon tightly with plastic wrap, ensuring it is securely sealed. Place it in a shallow dish and weigh it down with a heavy object such as a baking sheet or a few cans. Refrigerate it for 48 to 72 hours, turning it every 12 hours.

Serving the Gravlax

Step 4: Slicing the Gravlax

After the curing period is complete, unwrap the salmon and gently rinse off the curing mixture under cold water. Pat it dry with paper towels. Using a sharp knife, slice the salmon thinly at a 45-degree angle.

Step 5: How to Enjoy Gravlax

Gravlax is best served chilled. Arrange the slices on a platter alongside slices of pumpernickel bread, lemon wedges, and a dollop of mustard. This dish pairs wonderfully with crisp white wine or chilled vodka.

Tips for Enjoyment

For an authentic experience, serve salmon gravlax with traditional accompaniments such as pickled cucumbers, red onions, and capers.

Storage Instructions

Gravlax can be stored in the refrigerator tightly wrapped for up to a week. This makes it not just a delectable appetizer but also a convenient dish for week-long enjoyment.

Conclusion

In summary, gravlax is not just a dish but a historical representation of working with nature to preserve and enhance flavors. With a few ingredients and a little patience, you can recreate a piece of Nordic tradition in your kitchen, ready to be enjoyed with family and friends.