Jan 20, 2012

Gravadlax (Swedish Cured Salmon)

Classic cured salmon is served with a bright mustard-honey sauce in this recipe adapted from Jake Tilson's In At The Deep End (Quadrille Publishing, 2011). Flavored with pepper, cloves, and dill, the fish requires at least 5 days to cure, so be sure to plan ahead, and be sure to use the best-quality salmon you can find.

Credit: Todd Coleman

SERVES 6�8

INGREDIENTS

2½ cups plus 2 tbsp. finely chopped dill
2 tbsp. kosher salt
2 tbsp. sugar
1 tbsp. ground white pepper
¼ tsp. ground cloves
1¼ lb. wild salmon, cut as 2 large filets
2 tbsp. Dijon mustard
2 tbsp. whole-grain mustard
1 tbsp. honey
1 tsp. white wine vinegar
1 tsp. canola oil

Rye bread, for serving

INSTRUCTIONS

1. To make the cure mix: Combine 2½ cups dill, salt, sugar, pepper, and cloves in a bowl. Cut a piece of plastic wrap twice as long as the salmon filets and place it in the bottom and up the sides of an 11″ × 17″ baking dish; sprinkle over ⅓ of the cure mix. Place 1 salmon filet, skin side down over mix in dish and sprinkle with half the remaining mix; place remaining filet, skin side up, on top or first filet, and sprinkle with remaining mix. Wrap fish in plastic wrap and place a baking sheet on top; weight down with a cast-iron skillet or several heavy cans, and refrigerate, turning once a day, until salmon is cured throughout, about 5 days. Meanwhile, whisk together remaining dill, muscards, honey, vinegar, and oil in a bowl; refrigerate sauce until ready to serve.

2. To serve, unwrap fish and brush off some of the cure mix; diagonally cut ⅛″ slices of salmon from the skin. Serve salmon over bread topped with some of the sauce.

This article was first published in Saveur in Issue #144

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Ratings & Reviews (1)

by LUDVIQ on 2012-01-23

Despite the fact that this is a Norwegian dish called Gravlaks, this is a great dish for any occation.
You can wrap it with some creme fraiche in a "lefse"(witch is a norwegian potato "tortilla") you can have it on a slice of bread or make a brilliant "Salmon Carpaccio" with the sauce and some rocket salad.

Gravadlax (Swedish Cured Salmon) Reviewed by LUDVIQ on Jan 6. Despite the fact that this is a Norwegian dish called Gravlaks, this is a great dish for any occation.
You can wrap it with some creme fraiche in a "lefse"(witch is a norwegian potato "tortilla") you can have it on a slice of bread or make a brilliant "Salmon Carpaccio" with the sauce and some rocket salad. Rating: 5