Home-made gravlax
Gravlax is fresh salmon that has been cured with a mixture of salt, sugar and dill. Don’t be daunted by the idea of uncooked fish; the combination of the salt and sugar and a couple of days in the fridge do the trick of preserving and curing the fish. Gravlax is both delicious and fantastically simple it is to make. It also freezes well and thaws quickly when slice, making it a great standby for summer parties. Ask your fishmonger for two matching fillets of salmon (with skin) and to remove any small bones. The mixture below is enough for two large fillets, if you are making a large quantity, simply increase the salt, sugar and dill accordingly.
Gravlax
2 large salmon fillets (with skin)
3 tablespoons sea salt
2 tablespoons sugar
1/2 bunch dill, roughly chopped, stems and all
Lay both halves of the salmon, skin side down, on a clean board. Combine the salt and sugar and sprinkle over the fillets, giving a good even covering. Cover the fillets with the chopped dill. Sandwich the fillets together, wrapping them wrap tightly in plastic wrap.
Transfer to a ceramic dish and place a weight on top – I usually use a small chopping board topped with some unopened cans of beans or tomatoes. Place in the fridge and leave for 2-3 days, turning the fish parcel once or twice. Unwrap the parcel, drain off any liquid, remove the dill and gently wipe the surface of the fish clean with kitchen paper or a clean cloth.
Really useful stuff
It is important that the fish be absolutely as fresh as possible. The salt and sugar are the two important ingredients as it is these that cure and preserve the fish. A splash or two of vodka or whisky added with the salt and sugar is often added. Grated lemon zest also makes a nice addition. I have also seen gravlax made with a mixture of tarragon and dill. Gravlax may also be made with brown sugar for a stronger darker cure. Half teaspoon ground white pepper added to the sugar and salt mixture is another variation.
I have used a flaky sea salt (like Malden) which works perfectly.
The fish should have a weight placed on it while it is curing in the fridge. I use a small board that fits the size of the dish and then top with a heavy gratin dish that i fill with unopened cans of beans.
Gravlax once cured can be frozen for up to 4 weeks. With a sharp knife it can be sliced from frozen, and the slices defrost in a minute or so, making it a good freezer standby.
Ideas for serving gravlax
Slice thinly on the diagonal as you would smoked salmon. Discard the skin. It is traditionally served garnished with dill and lemon slices and served with wholemeal, rye bread or pumpernickel and lemon wedges. Delicious with a dollop crème fraiche or soured cream that’s been mixed with a little creamed horseradish.
Gravlax is perfect for open sandwiches, garnished with lettuce and mayonnaise and hardboiled egg. Also makes great canapés.
Straying from the traditional, it goes well with scrambled or poached eggs. I have also sliced it into 5mm thick slices and seared them in a little oil in a hot pan for about 30 seconds on each side. This crisps the flesh slightly and warms it through. It is delicious served with a warm new potato salad.
Traditional Mustard sauce
In Sweden, gravlax is traditionally served with a mustard sauce that is made a little like a salad dressing where oil is slowly beaten into the other ingredients. Serve this in a jug on the side to spoon over the salmon.
3 tablespoons Dijon mustard
1/2 teaspoon mustard powder
3 tablespoons sugar
2 tablespoons lemon juice
About 1/3 cup olive oil
3 tablespoons chopped fresh dill
Whisk together the Dijon mustard, powdered mustard, sugar and lemon juice in a small bowl. Slowly whisk in the oil, continuing until combined and all the oil has been incorporated. Stir in the chopped dill. Season to taste with salt and freshly gound black pepper. Serve as an accompaniment.
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