Gravlax, a magnificent traditional Swedish recipe, where salmon has been prepared this way since the Middle Ages. Fishermen were already using this method at that time to preserve the fish. Gravlax has an incomparable taste, with a delicate flavor reminiscent of smoked salmon.
How to make gravlax
Quite simply, the principle of gravlax is to "bury" the salmon in salt, sugar, and herbs. A chemical reaction occurs, osmosis. The salt-sugar combination, which is in high concentration on the surface of the flesh, moves into the salmon flesh, where it is in lower concentration.
Gravlax is actually a raw salmon fillet, marinated for 24 to 48 hours in coarse salt, sugar, herbs, and spices with a bit of vodka. During the first 12 hours of the process, the salmon loses its water, A LOT of water, to "cook," resulting in the texture of smoked salmon, but without the smoky flavor.
Important! If you don't want a gravlax that is too salty, use coarse salt, not table salt. Or if you only have table salt, marinate it for only 24 hours, otherwise you will grimace because the taste will be too salty! With coarse salt, a waiting period of 36 hours will give you fish with shiny flesh, still tender and pink. A waiting period of 48 hours will give you fish with shiny, firmer flesh, closer to smoked salmon.
The perfect salt-sugar mix ratio for your fish fillet will be half the weight of your trimmed fillet and salmon, with the skin on.
Here is my version of Gravlax that I prepare a few days before Christmas:
Ingredients:
- 500 g of fresh salmon (sushi-grade, preferably organic farmed salmon)
- 2 tbsp of juniper berries
- A handful of fresh dill, roughly chopped
- 3 tbsp of vodka
- 125 g of coarse salt
- 125 g of white sugar or brown sugar
- If you really like lemon, add the zest of a washed organic lemon.
- For serving: you can drizzle it with a splash of good olive oil
Instructions
In a bowl, mix the sugar or brown sugar and the salt. Set aside.
Take a large enough airtight container to lay your salmon fillet flat. Cover the bottom of the dish with a plastic wrap large enough to wrap the fillet. Place the salmon fillet on it, flesh side up. Spread the salt-sugar mixture, then add the juniper berries and dill. Gently drizzle the vodka over everything, and wrap the fish.
Close the container and place it in the fridge. Once a day, drain the liquid from the container while leaving the fish in its skin. Leave the fish there for the desired duration, between 24 to 48 hours, depending on the firmness you want for the fish.
Drain the liquid from the refrigerator. Scrape off the sugar, salt, berries, and dill. Rinse the fish with cold water and dry it using a paper towel.
The fish is now ready to be thinly sliced on the bias, using a sharp knife.
It goes wonderfully well with pumpernickel bread, or multi-grain crackers, sour cream, and sprigs of dill! Hummmm..
Notes:
The gravlax can be stored for a long time provided it is well wrapped airtight or frozen. It can then be kept for up to 3 months.