Gravlax, a wonderful traditional recipe from Sweden, where salmon has been prepared in this way since the Middle Ages. Fishermen were already using this method at that time to preserve fish. Gravlax has an incomparable taste, which has a delicate taste reminiscent of smoked salmon.
How to do a gravlax
Quite simply, the principle of gravlax is to bury the salmon in salt, sugar and herbs. There is a chemical reaction called osmosis. The salt-sugar combination that is in high concentration on 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 raw salmon fillet, 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, LOTS of water, to cook, hence the texture of smoked salmon, without the smoky taste.é.
Important! If you don't want too salty gravlax, take coarse salt, not table salt. Or if all you have is table salt, marinate it for just 24 hours, otherwise you will wince so salty! With coarse salt, a 36 hour waiting period will result in a shiny, still tender, pink fish. A 48 hour waiting period will give you firmer shiny fish, pulling more on smoked salmon.
The perfect salt-sugar mix for your fish fillet will be one half the weight of your fillet and salmon trimmed, with the skin on.
Here is my version of Gravlax that I prepare a few days before Christmas:
- 500 gr of fresh salmon (sushi quality, favor organically farmed salmon)
- 2 tbsp. juniper berries
- A handful of fresh dill, roughly chopped
- 3 tbsp. tablespoon of vodka
- 125 g of coarse salt
- 125 gr of white sugar or brown sugar
- If you like lemon a lot, add the zest of a washed organic lemon.
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. Place the salmon fillet, flesh side up. Spread the salt and sugar mixture, then top with the juniper berries and dill. Gently drizzle with the vodka, 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 length of time, 24 to 48 hours, depending on the desired firmness of the fish.
Drain the liquid out of the refrigerator. Scrape off 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 the bias, using a sharp knife.
It goes wonderfully with black bread (pumpernickel), or even multi-grain crackers, sour cream and sprigs of dill orVegan Rosemary and Parmesan Crunch Granolust! Hmmmm ..
Gravlax can be stored for a long time as long as it is wrapped tightly or frozen. It can then be stored for up to 3 months.