Homemade salmon gravlax. Cured salmon gavadlax.
This traditional Nordic dish is easy and quick to prepare. Fresh salmon obviously is best for this, but sometimes other people do it with frozen fish. I didn’t have any fresh dill so I substituted with dried, but fresh is best.
- 2 pieces salmon filet (250g each)
- 1 teaspoon crushed black pepper
- 2 teaspoons dried dill or 50g fresh chopped dill
- 50g salt & 50g sugar
- For the sauce:
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1 spoon olive oil
- 1 spoon vinegar (white wine, cider, apple)
- salt & fresh dill
Prepare the fish fillets, washed and dried. Pin bone and trim them to get nice, even shapes for both pieces. Mix the dried dill, salt, sugar and black pepper together. If using fresh dill, chop it finely and add instead of the dried.
Using a plastic, or a glass container, sprinkle some of the mixture on the bottom. Place the first filet, add plenty of the mixture, and cover with the second filet. Lastly add some more of the mixture over the top.
Cover with some cling film, and add something heavy (and even) on the top to squeeze out the juices. Leave in the fridge for 24 hours. If the fish fillets are rather on the large size or thick, leave for 48 hours.
Once done, remove the excess dill and salt mixture from the fish. Discard any juices. You can pat it dry with kitchen towel. Keep in the fridge. For the sauce, mix together well all the ingredients. Gravlax is usually served with rye bread, or boiled potatoes. I like mine just as it is. Fish & sauce.