Gravlax, a magnificent traditional recipe from Sweden, where salmon has been prepared this way since the Middle Ages. Fishermen already used this method at that time to preserve fish. Gravlax has an incomparable taste, which has a delicate taste 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 that is in high concentration on the top of the flesh goes down into the flesh of the salmon, where it is in lower concentration.n.
Gravlax is therefore in fact a fillet of raw salmon, marinated for 24 to 48 hours, in coarse salt, sugar, herbs and spices with a little vodka. In the first 12 hours of the process, the salmon loses its water, A LOT of water, to cook, hence the texture of smoked salmon, without the smoked taste.é.
Important! If you don't want too salty gravlax, use coarse salt, not table salt. Or if you only have table salt, marinate it for only 24 hours, otherwise you will wince because the taste will be so salty! With coarse salt, a waiting period of 36 hours will produce a fish with shiny flesh, still tender and pink. A waiting period of 48 hours will give you a fish with firmer, shiny flesh, more like smoked salmon.
The perfect dosage of salt-sugar mixture for your fish fillet will be half the weight of your fillet and trimmed salmon, with the skin.
So here is my version of Gravlax that I prepare a few days before Christmas:
Ingredients :
- 500 g of fresh salmon (sushi quality, choose organically farmed salmon)
- 2 tbsp. tbsp juniper berries
- A handful of fresh dill, roughly chopped
- 3 tbsp. tablespoon of vodka
- 125 g of coarse salt
- 125 g of white sugar or brown sugar
- If you like lemon a lot, add the zest of a washed organic lemon.
- For serving: you can sprinkle it with a drizzle ofolive oil infused with coriander and onion or evenlemon infused olive oil to give it a nice roundness.
Instructions
In a bowl, combine the sugar or brown sugar and salt. To book.
Take an airtight container large enough to place your salmon fillet flat. Cover the bottom of the dish with plastic wrap large enough to wrap the fillet in. Place the salmon fillet, 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 in the fridge. Once a day, drain the liquid from the container while leaving the fish in its film. Leave the fish there for the desired duration, 24 to 48 hours, depending on the desired firmness of the fish.
Drain the liquid out of the refrigerator. Scrape in the sugar, salt, berries and dill. Rinse the fish in cold water and dry with a paper towel.
The fish is now ready to be sliced thinly on an angle, using a sharp knife.
It serves wonderfully with black bread (pumpernickel), or even multi-grain crackers, sour cream and dill sprigs! Hmmmm..
Notes:
Gravlax can be stored for a long time as long as you wrap it tightly or freeze it. It can then be kept for up to 3 months.