Gravlax is a Nordic dish of raw salmon cured with sugar, salt and spices over a few days. The resulting texture is similar to smoked salmon. Making your own is super easy and much cheaper than bought. You will need to start this recipe at least 24 hours ahead.
Pinboning the salmon
Run fingers along the salmon to locate pinbones; place two fingers either side of a bone, to keep flesh taught, then using fish tweezers or clean eyebrow tweezers, gently pull upwards to remove the fine bones. Continue along the length of the fish.
Applying the curing mix
Combine salt, sugar, chopped dill, rind and pepper in a medium bowl. Spread half the salt mixture over the base of a shallow 20cm x 28cm ceramic or glass dish. Place salmon, skin-side down, on salt mixture. Top with remaining salt mixture.
Weighting the salmon
Cover salt directly on the surface with plastic wrap. Place another dish or tray on top; weigh down with cans of food, placing them equally along the length of the salmon. Refrigerate for 24 hours, turning salmon fillet halfway through.
Removing the cure mixture
Remove salmon from dish; discard salt mixture. Using a pastry brush, brush salt mixture from salmon. Place cured salmon on a platter; cover with plastic wrap. Store in fridge until ready to serve.
How to make crisp bread
Using a serrated knife, thinly slice bread. Flatten bread slices with a rolling pin until 3mm (⅛in) thick. Place, in a single layer, on an oven tray.
Bake for 15 minutes or until dry and crisp. Cool.
How to slice the salmon
Holding a knife at a 45 degree angle, and using long strokes, slice salmon across the grain as thinly as possible, from top of fillet towards skin. Arrange slices along with accompaniments on a platter; top with dill. Serve with crème fraîche and crispbrea
Sauces and extras
Honey mustard & dill sauce
Combine 2 tablespoons honey mustard and 1 tablespoon lemon juice in a small bowl. Gradually whisk in ¼ cup grape seed oil or light olive oil until combined. Stir in 2 tablespoons finely chopped fresh dill. Season to taste. Makes ½ cup.
Basil & horseradish cream
Place 2 tablespoons torn basil leaves in a medium bowl. Add 2 teaspoons caster (superfine) sugar and 1 teaspoon sea salt flakes; using fingers, work basil into sugar mixture until stained green and basil is in small pieces. Stir in ⅓ cup sour cream, 1 tablespoon each white wine vinegar and jarred grated horseradish, and 1 thinly sliced green (scallion) onion. Makes ½ cup.
Vinegared beetroot
Whisk 2 tablespoons each extra virgin olive oil and apple cider vinegar, with 1 tablespoon brown sugar, 1 teaspoon each seeded mustard, sea salt flakes and crushed toasted coriander seeds in a small bowl. Add ½ cup halved red grapes and 2 medium beetroot (beets) (350g) cut into matchsticks; toss to combine. Makes 3½ cups.
Fennel & apple
Halve 1 medium green apple (150g), then core. Trim 1 medium fennel bulb (300g); reserve fronds. Using a mandoline, V-slicer or knife, thinly slice apple and fennel. Whisk 1 teaspoon each finely grated lemon rind, honey, toasted fennel seeds, and 2 tablespoons each lemon juice and extra virgin olive oil in a bowl. Add apple, fennel and reserved fronds; toss well. Makes 4 cups.
Ingredients
Method
You will need to start this recipe at least 24 hours ahead.
Note
