Gravlax (grav-lax) is a quintessential Scandinavian dish, first taking hold 
in the Middle Ages when fishermen would fermented it beneath the shoreline’s
 sand. Translating literally into “buried salmon,” gravlax no longer requires
 fermentation, but is rather prepared in a dry marinade that cures the salmon
 through a process of osmosis. The dish is considered gourmet food by most fine
 dining aficionados, and is regularly paired with arugula salads, toast or crackers.

For every pound of raw salmon, you’ll need:

2 tbs salt
2 tbs sugar
2 tsp ground black pepper
1c. of dill

It’s important to use fillet cuts of salmon—meaning the fish has been portioned 
parallel to the backbone. This minimises how many bones are in the cut itself.
 Still, examine the salmon for any bones both by looking at the fish and by feeling
s its surface. If you come across any leftover bone, remove with needle nose pliers.

Next, you’ll want to place the salmon on a large piece of plastic wrap—about four
 times the length of the portion—with the skin-side facedown. Mix the salt, sugar
 and black pepper in a small bowl before spooning it over the exposed flesh, 
ensuring that as much of the fish is covered as possible. Without cutting the 
dill up, place on top of the salmon fillet so that it runs the length of the fish.
 If the dill is too long, snap off the ends or fold them onto each other. Our rule
 of thumb is: the more sprigs, the better.

Wrap everything together in the plastic wrap, making sure that the bundle is 
seale tight. Then, take a second piece of plastic wrap and cover the fish 
again. Laythis package inside a baking dish, so that the juices from the 
curing process arecaught without making a mess. Refrigerate the salmon 
for at least two days, whichboth allows the salmon to cure as well as the 
flavours to set in. The longer you keep it untouched, the more flavourful 
your gravlax will be.

Once the salmon is ready to come out of the fridge, open the wrapping and remove

 the dill. Wash the salmon in cold water to remove the salt and pepper and any 
leftover sprigs, then gently dry with paper towels

Yum! in-fact this is something that I am going to do this weekend :)


L O V E N O R D I C 


  1. Hi! Greets form a Finn who lives in Denmark!

    Good tip for increasing the flavor in the salmon is to actually freeze it down first over night - then take it to the fridge to melt - and when it is not frozen anymore, there is amazing amount of flavor in the fish. this creates a lot of extra liquid to come out of the fish, though, so a deep plate under the package is also a good idea :)

  2. Hi. As a Norwegian in London I've been following your blog with interest for quite some time, and I really enjoy it. I'm not as active as I could have been leaving comments, so I'm sorry that my first comment will be a negative one.

    I think that when you're trying to explain how something is pronounced you should put in extra effort to get it right. Gravlaks is not pronounced with an o, and I think if someone pronounced it this way to me I wouldn't understand what they meant, or if I did, I would laugh out loud. We pronounce gravlaks with a, just the way it is written. The a pronounced as in the word "fast" (like the British english pronunciation, not the US one).

  3. Thanks for your comments MayaB - noted!

  4. Thank you for correcting! I'll try to post more comments for you, keeping them more positive. As I said, I really enjoy your blog.

  5. Your comments are welcome, constructive or otherwise! Glad you enjoy the blog and I look forward to hearing from you again x


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