Ainsley Harriott | Icelandic Salmon Gravlax Recipe
Recipe Information
Icelandic Salmon Gravlax
Cultural Context
Gravlax, originating from the Nordic countries, was traditionally prepared by fishermen who would cure salmon in a mixture of salt and sugar before burying it in the sand to ferment. This method preserved the fish for long periods, making it a staple in Scandinavian cuisine. Today, gravlax is celebrated for its delicate flavor and is often served at festive occasions, showcasing the region's love for fresh seafood. It has gained popularity worldwide, with variations emerging in different culinary traditions.
salmon fillet
🥗Healthier: trout fillet
💰Cheaper: herring fillet
Trout is often more affordable and herring provides a similar flavor profile.
sea salt
🥗Healthier: Himalayan pink salt
💰Cheaper: table salt
Himalayan salt offers trace minerals while table salt is more widely available.
vodka
🥗Healthier: white wine
💰Cheaper: water
White wine adds flavor without the alcohol, while water can be used for simplicity.
black pepper
🥗Healthier: white pepper
💰Cheaper: ground pepper
White pepper has a milder flavor, and ground pepper is more accessible.
Prepare the salmon fillet with skin on.
Mix 6 tablespoons of sea salt, 4 tablespoons of sugar, and half a teaspoon of black pepper in a bowl.
Chop fresh dill and mix it into the salt mixture.
Lay a bed of dill on a plate and place the salmon skin-side up on top of the dill.
Cover the salmon with the remaining dill and salt mixture, flipping it over to skin-side down.
Cover the dish tightly with cling film and place a board on top to weigh it down.
Refrigerate for up to 48 hours to allow the pickling process to occur.
After curing, remove the salmon from the mixture and scrape off excess salt.
Serve with rye bread and a mustard sauce made with Dijon mustard and honey.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
Allergens
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