We have a very dear friend who is from Sweden – every year he hosts a party and one of the starters is always cured salmon. He orders a whole Norwegian salmon from Seafood On Sail and prepares it. As he tells it, gravad means grave and lax is salmon. The salmon would traditionally be covered with salt and buried in the ground, underneath the snow until cured. We however, don’t have snow low enough, or often enough for that method!
© gravadlax
CURED SALMON
ingredients
for 4 – 6 people
1.5kg salmon fillet – skin on
20mls Vodka
15mls fresh dill, chopped
zest of 1 lime
coarse salt
cure mixture:
170g coarse salt
170g sugar I used fructose
15mls white pepper
40mls fresh dill, chopped
zest of 1/2 lemon
sauce:
45mls wholegrain mustard
15mls sugar I used fructose
pinch of salt
15mls red wine vinegar
45mls fresh dill, chopped
50mls olive oil
method:
remove the pin bones from the salmon
line a large container with rock salt
combine the cure mixture and sprinkle half of this over the salt
brush the salmon with the vodka
lay it on top of the salt, skin side down
spread the remaining cure mixture evenly over the salmon – if you have the tail section of the salmon do not put too much on the tail otherwise it will be over cured
cover the top with cling film and use tins to weigh the fish down
refrigerate for 2 days
rinse the curing mixture off the salmon and pat dry
sprinkle with 15mls dill and lime zest, press in lightly and refrigerate until needed
make the sauce by whisking together the mustard, sugar, salt and vinegar
add the dill and the oil
to serve:
cut the salmon as thinly as possible, diagonally towards the tail
serve with the dill sauce on fresh rye bread or with boiled potatoes
cooks notes:
replace the oil with mayonnaise
Tandy
