Gravlax, traditionally Nordic, is a dish consisting of salmon that is cured by using sugar, salt & dill. It is served with bread or boiled potatoes and a dill & mustard sauce.
There are, however, many different gravlax recipes, personalised through taste and preference. Pernod is another great ingredient to use when curing salmon. It adds a beautiful, mild aniseed flavour to the fish very similar to that of fennel.
The recipe is easy and the process and time well worth it.
The quality of the salmon is really important here so get your hands on the best you can find from a trusted fishmonger. This is a starter portion. For a main meal simply double up the recipe.
ingredients | serves 4 | easy (starter portion for four)
600g salmon fillet, skin on
1C coarse salt
1C granulated sugar
1/2C fresh dill
1 large cucumber
3T coarse salt
1/2C cream cheese, room temperature
2T lemon juice
1/2t black pepper
3-4 oranges, sliced and skin removed
fresh chives, garnish
fresh dill, garnish
1t white sesame seeds (optional)
1t black sesame seeds (optional)
how to do it
Lay the salmon fillet skin side down in a large dish. Mix the sugar, salt & dill together and spoon this out onto the salmon. Cover the fillet well with the salt & sugar mixture.
Wrap the dish tightly with clingfilm and place into the refrigerator overnight.
Peel the cucumber with a julienne peeler, discarding the centre. Place the cucumber strips into a sieve over a bowl and strew with the two tablespoons of coarse salt. Leave to stand for about one hour. (This will remove excess moisture from the cucumber.)
Rinse the cucumber well under running water and dry on paper towel.
Mix the cream cheese, black pepper & lemon juice in a bowl. Add the cucumber ribbons and mix gently until well combined.
Slice the oranges into rounds and remove the skin with a sharp knife.
Remove the salmon from the fridge and rinse well under cold running water. Pat the fillet dry with towel paper and lay it flat on a work surface.
Slice the fillet into thin strips, against the grain.
Arrange the citrus onto a large plate. Place the gravlax on top and serve with the cucumber & cream cheese mixture.
Garnish the dish with the fresh herbs and sesame seeds.
From my kitchen to yours, with love x