SWEDISH GRAVLAX | ( Cured Salmon ) - Easy Gravlax Recipe | How to make Gravlax 🐟
Recipe Information
Swedish Gravlax
Cultural Context
Gravlax has its roots in the Nordic countries, where fishermen would cure salmon in a mixture of salt and sugar to preserve it. This traditional method not only enhanced the flavor but also allowed the fish to be stored for longer periods. In Sweden, gravlax is often served during festive occasions and is a staple on smorgasbord tables. Today, gravlax is enjoyed worldwide, with various modern adaptations appearing in gourmet cuisine.
salmon
💰Cheaper: trout
Trout can be more affordable and offers a similar flavor profile.
vodka
💰Cheaper: white wine
White wine can be a less expensive alternative for flavor.
Introduce the dish gravlax and its historical context.
Use fresh salmon with skin on, check for bones, and remove any found.
Prepare the gravlax spice mix using a mortar and pestle with whole white pepper seeds, salt, and sugar.
For 1 kg of fish, use 1 deciliter of salt and 1.5 deciliters of sugar.
Adjust the amount of white pepper to taste, aiming for roughly 1 deciliter of spice mix for 1 kg of fish.
Rub the spice mixture evenly over all sides of the salmon.
Smash the fresh dill with the back of a knife to release flavor and add it to the salmon.
Add lemon zest to the salmon (optional) for extra freshness.
Let the salmon sit at room temperature for 1 hour to allow the salt and sugar to penetrate.
Pack the salmon in a vacuum bag or a regular bag, placing something heavy on top to ensure contact with the herbs and spices.
Cure the salmon in the fridge for 24 hours, flipping it once or twice during the curing process.
After 24 hours, remove excess salt, sugar, and herbs with your hands, leaving some flavor intact.
Slice the gravlax thinly at an angle, preferably using a fish knife.
Serve the gravlax with mustard vinaigrette.
Cooking Techniques
Equipment Needed
Spice Level:
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Allergens
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