About the Dish:
Gravlax is a traditional Nordic dish consisting of raw salmon that has been cured in a mixture of salt, sugar, and dill. The curing process imparts a rich and delicate flavor to the fish, while also preserving it. The dish is typically served as a cold appetizer or part of a smorgasbord and is popular during special occasions like Christmas and Midsummer.
|Fresh salmon fillet||1 pound|
|Fresh dill||1/4 cup|
|Black pepper||To taste|
- Step 1: Start by rinsing the salmon fillet under cold water and patting it dry with paper towels. Remove any pin bones using a pair of tweezers.
- Step 2: In a small bowl, combine the salt, sugar, and freshly ground black pepper. Mix well until all the ingredients are evenly incorporated.
- Step 3: Place the salmon fillet skin-side down on a large piece of plastic wrap. Sprinkle the salt, sugar, and pepper mixture evenly over the salmon, making sure to cover all sides.
- Step 4: Top the salmon with the fresh dill, pressing it down gently to help it stick to the fish.
- Step 5: Wrap the salmon tightly in the plastic wrap, ensuring that it is fully covered. Place the wrapped salmon fillet on a baking sheet or tray.
- Step 6: Place a heavy object, such as a cast iron skillet or a few cans, on top of the wrapped salmon to weigh it down. This will help the curing process by pressing out excess moisture.
- Step 7: Transfer the salmon to the refrigerator and let it cure for at least 24 hours. During this time, the salt and sugar will draw out moisture from the fish, resulting in a firm and flavorful texture.
- Step 8: After 24 hours, remove the salmon from the refrigerator and unwrap it. Use a sharp knife to thinly slice the gravlax on a slight diagonal, creating elegant slices.
- Step 9: Serve the gravlax on a platter, garnished with additional fresh dill. It can be enjoyed on its own, with toasted bread, or as part of a traditional smorgasbord.