Gravlax (Scandinavian cured salmon)

Gravlax is a classic Scandinavian dish where fresh salmon is cured in a mixture of salt, sugar, and fresh herbs, most commonly dill. It's simple to prepare and results in a flavorful, silky-smooth cured salmon that's perfect for serving with crackers, bread, or alongside mustard sauce. Traditionally enjoyed as an appetizer or a part of a smorgasbord (Swedish buffet), Gravlax has a delicate, slightly sweet flavor with a hint of herbal freshness.

Ingredients:

• 1 lb (450g) fresh salmon fillet (skin on, deboned)

• 1/4 cup (50g) coarse sea salt

• 1/4 cup (50g) granulated sugar

• 1 tsp cracked black pepper

• 1 large bunch of fresh dill, roughly chopped

• Zest of 1 lemon (optional, for a citrusy touch)

• 1 tbsp vodka (optional, for a more traditional approach)

Steps:

1. Prepare the Cure Mixture:

   • In a small bowl, mix together the coarse salt, sugar, cracked black pepper, lemon zest (if using), and vodka (if using).

2. Cure the Salmon:

   • Lay the salmon fillet skin-side down on a sheet of plastic wrap or parchment paper. Spread half of the salt and sugar mixture evenly over the flesh side of the salmon.

   • Add a thick layer of chopped fresh dill on top of the fish.

   • Sprinkle the remaining salt and sugar mixture over the dill-covered salmon.

3. Wrap and Press:

   • Tightly wrap the salmon in plastic wrap. Place it in a shallow dish or baking tray, then place a heavy weight (like a cutting board with cans on top) on the salmon to help press out moisture and intensify the curing process.

   • Refrigerate for 24 to 48 hours, turning the salmon over every 12 hours to ensure even curing.

4. Unwrap and Slice:

   • After curing, unwrap the salmon and gently rinse off the excess salt, sugar, and dill under cold water. Pat it dry with a paper towel.

   • Using a sharp knife, slice the salmon thinly at an angle. The texture should be firm but tender, with a light, translucent pink color.

5. Serve:

   • Gravlax can be served on rye bread, crispbread, or crackers with a side of mustard-dill sauce (known as Hovmästarsås or gravlax sauce) and garnished with more fresh dill and lemon slices.

Mustard-Dill Sauce (Optional):

• 2 tbsp Dijon mustard
• 2 tbsp honey or sugar
• 1 tbsp white wine vinegar
• 1/4 cup vegetable oil
• 2 tbsp fresh dill, chopped

Directions: Whisk together the mustard, honey, and vinegar. Slowly drizzle in the oil while whisking to create an emulsion. Stir in the chopped dill and serve alongside the Gravlax.

Tips:

• Ensure the salmon is very fresh and preferably wild-caught for the best flavor.

• Adjust the curing time based on your texture preference: 24 hours for a softer texture, and up to 48 hours for firmer gravlax.

Enjoy this delicate Scandinavian treat!

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