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GRAVLAX, HOW TO MAKE IT

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Serves: 6-8

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  • Gluten Free
  • Vegetarian
What does this mean?

This is how to make Gravlax. You can use the same method for at least trout, but many other types of fish too.

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Ingredients

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  • 1 kilogram salmon fillets
  • 4 tablespoons sugar
  • 4 tablespoons sea salt
  • 2 tablespoons white peppercorns (coarsely crushed)
  • fresh dill

Method

  1. The salmon fillets must have the skin left on them. You can let the fishmonger cut them "out of the fish". With pliers, pull out all big bones you can see or feel. Rub in the spice mixture all over the meaty side of the fish.
  2. After that, lay the fish together with the thick part against the other fillet's thin part (like the Yin-Yan symbol) with a lot of coarsely chopped dill between them, skin sides out. Package well in double plastic freezer bags, and wrap all in tinfoil to make a sturdy package. Place in fridge, let cure for two days. Make sure you keep turning the package for even curing.
  3. When they are done, scrape off spice mixture (otherwise will become too salty), and package again if you don't use it all. Will keep in fridge for another 3 days or so, after that, exercise caution.
  4. Cutting: With a very sharp filleting knife cut thin slices on the diagonal. Cut to skin, and away so no skin is on slices.

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  • Oh, how nice to see some traditional swedish recipes here too!

    Posted by kouki92 on 12th Aug 2011 at 18.09