Gravadlax

Since the heir to my genes divides his time between the keyboard and the kitchen in one of the most beautiful Nordic countries, I have accumulated a lot of knowledge about salmon and other marine life. GravadLax is, literally, buried salmon, a traditional method by which the Vikings preserved their salmon, keeping it for consumption during the winter. This recipe has evolved over time, yet it has retained its simple and refined essence. Nowadays, salmon preserved this way is much preferred over industrially smoked salmon due to its intense flavor and delicate texture.

Preparing GravadLax is very simple, requiring just a few essential ingredients: salt, sugar, pepper, and of course, fresh dill. The first step is to prepare the salmon fillets, which we do not debone. We generously sprinkle the mixture of salt, sugar, and pepper on the fleshy side, making sure to cover them evenly. Dill, which is the key ingredient, can be used in sprigs or finely chopped, depending on preference, adding an unmistakable aroma.

If we use two or more pieces of fillet, we stack them one on top of the other, symbolically in a 69 position, and place them in a nylon bag. Here comes the magic: we let them "burrow" in the refrigerator for at least two days, turning the bag upside down each day to marry the flavors. This marinating process allows the salt and sugar to penetrate the meat, preserving its juiciness and enhancing its flavor.

The salmon prepared this way can be used in countless ways, but it is best enjoyed raw, as an elegant appetizer or as a main ingredient in various salads. It is an excellent alternative to smoked salmon, and personally, I believe it has a richer and healthier flavor. If you have smoked salt, do not hesitate to use it, as it is not harmful, and its subtle flavor combines perfectly with the salmon.

Norwegians, but especially Swedes, always associate salmon with dill, and sugar is an indispensable ingredient. Even the mustard in their salmon combinations has a sweet note, and this harmony of flavors is what makes GravadLax an unforgettable delicacy. Additionally, salmon prepared this way can be stored in the refrigerator for a long time, but it does not need to be refrigerated – an airtight container will keep it fresh and delicious.

I warmly recommend this method of preserving salmon, which not only adds flavor but also a touch of tradition to your kitchen! Preparing GravadLax is an experience worth trying, and the final result will surely amaze you.

 Ingredients: 1 kg salmon fillet 3 tablespoons coarse sea salt 3 tablespoons sugar 2 teaspoons white pepper Dash dill as much as you like

 Tags:  sugar