Offer to prepare a gravlax for this Christmas. It will knock their socks off!

Gravlax is a delicious Scandinavian specialty that has evolved into the simplest of impressive dishes for the home cook. Everyone enjoys the fresh, unfamiliar flavor which makes it perfect for light summer meals and easy festive entertaining. Traditionally gravlax is eaten with a cold mustard and dill sauce either as an appetizer served on thinly sliced rye or as a meal served with boiled potatoes.

Essentially gravlax is fresh salmon which is cured in the refrigerator in a mix of salt, sugar and dill, lightly weighted with a bread board or similar. Dill appears to be the domestic alternative to the pine needles that were originally used by medieval Scandinavian fisherman who salted and fermented their catch to preserve it. Fermentation was achieved by burying the fish in the sand. Fermentation is no longer used and there is now no end to the variations of quantities and times proffered in modern receipts, whether or not a liquor is to be used or the amount of weight that is deemed necessary. I have played around with many of them and recommend the method given below for a subtle flavor, a dense silken texture, and a glistening appearance that is easy to slice thinly and honors the flavor of salmon. Gravlax prepared in this way can be kept covered in the refrigerator for up to 2 or 3 days.

My son when discussing this article with me insisted that I stress the simplicity in the preparation of this dish which only takes minutes to organise. The salt and sugar mix are rubbed into all surfaces of the salmon fillet, the fillet is then wrapped in baking paper and or glad wrap, weighted down and stored in the fridge for anything from 8 to 48 hours depending on the size of the fillet used. The weight forces contact between the flesh of the fish and flavorings and presses excess fluid from the fish, compacting and tenderizing the flesh. A 500g - 750g weight is enough for a 1.5kg fillet. Other oily fish such as tuna or mackerel, even ocean trout can be substituted for salmon.

It is best to order the salmon from your fish monger in advance to ensure that you receive the size you want. Ask them to leave the skin on and pin bone the fillet. Alternatively, order (or catch) a whole fish and fillet it yourself by slicing the salmon in half and carefully removing the back bone and any little bones, keep the skin on. If you have two fillets or are cutting a large fillet in half, when assembling the dish, place the thin end on top of the thicker end. To pin bone, run your fingers along the surface of the fillet and remove any bones you feel with a clean pair of tweezers, pulling the bone out on the angle it lies, otherwise you will tear the flesh. It is critical that the salmon is absolutely fresh and kept chilled and that your hands and utensils are perfectly clean when preparing gravlax.

Quantities are for a 1.5 kg fillet, or 2 fillets on top of each other adding to 1.5kg. Adjust spice quantities, weight and times accordingly for smaller or larger portions. Smaller fillets of 400 -500g will only need 8 – 12 hours to cure. Do not allow larger portions to cure for longer than 48 hours. At the ascertained time, you can cut a small slice to taste.

Gravlax (Serves 18 as an appetizer on rye)

Equipment

• Baking paper and or cling wrap, large enough to securely wrap the salmon.

• A shallow (non reactive) dish that can hold the fillet comfortably

• A clean board that can just fit inside the dish, for weighting the fillet

• Clean tweezers

• A secured and safe place in the fridge

Ingredients

• 1 ½ kg salmon fillet ideally from the middle part of the fish so there is not too much variation of thickness, this is not critical though.

• 4 tbs sugar

• 4 tbsp coarse grain salt

• 2 tsp crushed white pepper (optional)

• Masses of washed dill – you can’t have too much, but at least 3 bunches if purchasing. Wash the dill but do not chop it because the small fine leaves are difficult to remove.

Method

• Mix sugar and salt and pepper.

• Rub the salmon with this spice mixture on all surfaces.

• Place a sheet of cling film, then a sheet of clean baking paper in the bottom of a shallow dish.

• Place a layer of dill on the paper and the salmon on top of this, skin side down.

• Cover the salmon with a generous layer of dill.

• Close the baking paper around the salmon and dill and secure it further by wrapping this package again in the cling wrap.

• Place a weight on top that fits inside the dish and is as long and as wide as the fillet and place in the refrigerator.

• After 24 hours, turn the package over, it is not necessary to unwrap it. Return the weight to the dish.

• Allow another 18 - 24 hours before removing the salmon from the dish.

• Place the salmon on a paper towel to absorb any fluid, drain any liquid away and pat the fillet dry, scraping away any spice mix. Remove the dill and throw it away. Place the salmon on a clean board, skin side down.

• Using a sharp knife, slice the fillet horizontally, starting at the thick end.

• Serve with thinly sliced whole meal or rye bread and butter with lemon quarters or a dollop of cold mustard and dill sauce as a canapé, or garnish an open sandwich with lettuce and the cold mustard and dill sauce or crème fraiche.

Cold Mustard and Dill Sauce

Ingredients

• 2 tbsp mustard

• 1 tbsp sugar

• 1 tbsp vinegar

• 6 tbsp oil

• 6 tbsp sour cream

• 1 cup chopped dill leaves

Method

• Mix mustard, sugar, vinegar in a bowl to make a smooth yellow sauce.

• Incorporate the oil slowly blending well and whisking vigorously.

• The sauce will thicken rapidly, add the cream and the dill.

Enjoy!

+ 1

+ 1