Gravlax II | At Home in Iceland
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Combine salt, sugar, and black pepper in a bowl.
Add lemon zest and dill to the salt mixture and mix well.
Place the salmon skin-side down on a large piece of plastic wrap.
Rub the salt mixture evenly over the salmon.
Drizzle vodka over the salmon for added flavor.
Wrap the salmon tightly in plastic wrap.
Place the wrapped salmon on a baking sheet and weigh it down with a heavy object.
Refrigerate for 48 hours, turning the salmon every 12 hours.
After 48 hours, unwrap the salmon and rinse off the curing mixture under cold water.
Pat the salmon dry with paper towels.
Slice the gravlax thinly at an angle.
Serve with mustard sauce and fresh dill.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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