Gravlax (Swedish cured salmon)2012-03-28
- Yield : 500g
- Servings : 5
- Prep Time : 8:00 h
Swedish cured salmon has become popular outside of Sweden. Even Jamie Oliver said that he was doing this when he was 10 years old. Yeah right but good on him!
- 500g salmon fillet with skin on (should be frozen for 2 days before curing)
- 2 tbsp of coarse salt
- 2 tbsp of sugar
- 1 tbsp vodka
- 1 tsp fresh ground white pepper
- 2 dL of chopped dill
Mix the salt and sugar and sprinkle of the top of the salmon. Pat down the mixture on the fish. Grind some white pepper on top. Cover with dill. Sprinkle the vodka to top
Wrap tight in plastic wrap and place in a container (to catch the juice). Place a weight on top and place in the fridge for 2 days.
After 2 days, take the salmon out and rinse away the salt and dill. Slice thinly and serve with hovmästarsås or honey/lime sauce. **
Another way to eat cured salmon is to sear the salmon (slices of 2mm thick). Dip in sauce.
**For beetroot cured salmon, reduce the salt so that the ratio salt:sugar is 1:2. Grate the beets and spread over the salmon along with the dill