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Try this simple recipe for Swedish gravad lax to make at home. Our version yields a tastier slice and firmer texture that you can really sink your teeth into.
Serve it the traditional Scandinavian way, thinly sliced with mustard on crispbread. You can also try sliced gravlax with cream cheese on a bagel, over a green salad, or as a sushi topping.
YOU'LL NEED...
1 lb. filet of fresh salmon or steelhead trout, skin off.
(Choose a thick, firm and smooth filet. Wild-caught sockeye salmon is best.)
¼ cup coarse kosher or sea salt
(Do not use fine table salt, "reduced sodium" or "lite" salt.)
¼ cup unbleached sugar
(Turbinado, or "Sugar in the Raw" brand)
6 sprigs fresh dill, or 1/8 cup dried dill
1 teas. whole or crushed white pepper seeds
1 teas. juniper berries (optional)
sealable plastic bag or container
DIRECTIONS
When handling the salmon, be sure that your hands are absolutely clean. You'll need 3 days to prepare. If you are not going to eat it directly (it lasts a couple of days) move it to a fresh plastic bag or jar, removing the salty liquid that have formed in the original bag. If you keep it in the original bag the risk is that it may be too salty once you are about to serve it.
1. WASH fish filet in cold water. Pat dry with paper towels.
2. (REMOVE skin from unskinned filet, using a sharp knife.)
3. MIX together salt and sugar in a jar. CHOP dill finely.
4. PLACE salmon filet on a plate.
5. RUB a generous amount of sugar/salt mixture on both sides of the filet.
6. COVER the first, then the other, side of filet with dill, white pepper, and juniper berries.
7. PLACE salmon in plastic bag. SEAL. PLACE in refrigerator.
8. TURN OVER plastic bag twice a day for three days.
9. AFTER three days the salmon is ready to serve.
11. SLICE thinly with a sharp knife and serve.
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