Swedish Gravlax Recipe (Cured Salmon) Recipe: Every now and then, I would get to spend a few of my wwoof-hours in the restaurant kitchen when I was in New Zealand. There was a chef who prepared gravlax. Since then, I’d always wanted to try making it myself because it appeared so simple and tasted so good, but I never got around to it until I got the brilliant idea to do this Christmas Around the World and came across a gravlax recipe when doing research on Sweden. However, it appears that gravlax is now also produced in Texas and New Zealand in addition to Sweden! IKEA has undoubtedly elevated Sweden to a global brand. Additionally, if it deters you in the slightest, remember that I have detailed instructions for assembly of the gravlax with nary a pictogram nor tiny wrench in sight.
Swedish Gravlax Recipe (Cured Salmon) Recipe
INGREDIENTS
- 1 1/2 pounds salmon fillet, boned, skin-on
- 1/4 cup sugar
- 1/4 cup Kosher salt
- 1 bunch fresh dill
- 1 teaspoon fennel seed
- 1 teaspoon coarsely ground black pepper
INSTRUCTIONS
Cut the salmon crosswise in half to form two roughly square pieces.
Combine sugar, fennel, salt, and pepper. Dill sprigs should be rinsed and dried without being cut.
Place one into a glass loaf pan or other non-reactive dish that is at least 2 inches deep, skin side down.
Evenly distribute half of the salt mixture, scatter the dill sprigs on top, and then top with the remaining salt.
Place the remaining salmon slice on top, skin-side up, to form a “sandwich.”
Place a tupperware or other container inside the loaf pan and cover with plastic wrap. To weigh the fish down, put a hefty container or jar inside.
Keep the “salmon sandwich” refrigerated for three to four days, rotating it every 12 hours or so. Every 16 hours is acceptable as well. There will be a significant amount of brine built up in the dish even after the first day. Until serving time, leave it there.
After 3–4 days, eat the gravlax and keep any leftovers (without the brine) in an airtight container.
DID YOU MAKE THIS RECIPE?
* “Worldwide opportunities on organic farms” is what that stands for. In essence, you arrive at a farm (mine was a sizable garden that supplied a lodge restaurant situated in a national park reachable only by boat) and labor in the soil in return for shelter and food. I heartily suggest it to everyone because it was an incredibly fantastic experience.
