Salmon "Gravlax"
4 servings
140 minutes
Gravlax salmon is an exquisite dish of European cuisine originating from Scandinavia. Its name translates to 'buried salmon,' referring to ancient fish salting methods. This culinary masterpiece combines the tenderness of fresh salmon with the aroma of dill and spicy seasonings. The taste is refined, with a hint of sweetness and savory saltiness. The thinnest slices of gravlax pair perfectly with rye bread, mustard-based sauces, or fresh vegetables. Due to its simple preparation, this delicacy can be made at home to enjoy an authentic flavor. The key is to give the fish time to properly mature under pressure, revealing its rich taste and texture. Gravlax is not just an appetizer but a symbol of northern gastronomy that pairs excellently with white wine or light alcoholic beverages.
1
Clean the salmon from scales, rinse with cold water, and dry well with paper towels. Then cut the fillet crosswise into two pieces.
- Salmon fillet: 1 kg
2
Wash the dill, dry it well with a paper towel, and chop it coarsely.
- Dill: 1 bunch
3
Crush the allspice berries in a mortar or by an alternative method. Mix the allspice with salt, sugar, and freshly ground white pepper.
- Allspice peas: 7 pieces
- Coarse sea salt: 2 tablespoons
- Sugar: 1 tablespoon
- Freshly ground white pepper: pinch
4
Lay plastic wrap on the table, sprinkle a little spicy-salty mixture and place one half of the salmon skin-side down. Generously sprinkle both parts of the fish fillet with the spicy-salty mixture. Then place dill greens on one fillet. Cover with the second fish fillet and sprinkle with the remaining salt and sugar. Wrap the salmon in plastic wrap and place it in a container.
- Coarse sea salt: 2 tablespoons
- Sugar: 1 tablespoon
- Allspice peas: 7 pieces
- Freshly ground white pepper: pinch
- Dill: 1 bunch
5
Leave the fish at room temperature for 2 hours. Then press it lightly (for example, with a cutting board) and put it in the refrigerator for 2 days. The fish should be turned occasionally.
6
Remove the ready salmon 'Gravlax' from the food wrap and carefully scrape off the dill and spices from the fish fillet with a knife. Pat the fillet dry with paper towels and slice it thinly.