I’ve always been a lover of salmon, a big-time lover of salmon.
I love it pan seared. I love it baked in a light sauce, I love it in fish tacos, I love it smoked, and now I love it when it’s cured to produce Gravlax.
One of Norway’s distinctive dishes, Gravlax literally means “Grave Salmon, ” and it refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level. Today Salmon Gravlax is raw salmon, cured in salt, sugar, and dill, usually served as an appetizer, sliced thinly and accompanied by hovmästarsås, a dill and mustard sauce, either on bread, or with boiled potatoes.
One of Norway's distinctive dishes, Gravlax literally means "Grave Salmon, " and it refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.
Chef and a Baker: Chef and a Baker
Recipe type: Appetizer
- One 2-pound salmon fillet, skin-off
- 3 tablespoons salt
- 2 tablespoons granulated white sugar
- 1 tablespoon freshly ground black pepper
- 1 bunch fresh dill, chopped
- 1 red onion, cut juilienne
- Gravlax Sauce:
- 4 large egg yolks
- ½ teaspoon salt
- ½ cup vegetable oil or mild olive oil
- 1 tablespoon granulated white sugar
- 1 tablespoon white wine vinegar
- ½ teaspoon white pepper
- 1 tablespoon mustard
- 2 to 3 tablespoons finely chopped dill
- 1 tablespoon capers
- 2 cucumbers sliced thin
- 2 lemons cut into wedges
- Prepare the salmon: Trim the salmon. Remove all bones with tweezers.
- In a small bowl, mix the salt, sugar and pepper.
- Place half of the curing mixture in the bottom of a 9x12-inch pan, then place the cheesecloth on top of the curing mix.
- Place the salmon fillet in the cheesecloth and then cover it completely with the cheesecloth.
- Place the remaining mixture on top of the cheesecloth and press it lightly covering all of the cheesecloth and salmon.
- Place it in the refrigerator overnight.
- On the next day,take the salmon out of the cheesecloth. Move to a cutting board and use a sharp knife to cut into very thin slices.
- Prepare the sauce: In a medium bowl, stir egg yolks with the salt until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise (you may need to use a blender or an immersion blender to help this process along). Stir the sugar, vinegar, pepper and mustard into the sauce. Just before serving, add the dill.
- Finish with capers, fresh lemon and cucumber.