Gravadlax

Name: Gravadlax
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Nordic, Scandinavian, European
Ingredients: 2 fillets x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you; 75 grams flaky sea salt; 75 grams golden caster sugar; 1 teaspoon black peppercorn, roughly crushed; 1 zest of lemon; 8 juniper berries, crushed (optional); 20 grams small bunch (about dill, roughly chopped; 2 Tbsps gin (optional); 1 serving pumpernickel sauce, to serve; 4 Tbsps each Dijon mustard, cider vinegar, honey and sunflower oil; 2 Tbsps muscovado sugar

You can never have too many Scandinavian recipes, so give Gravadlax a try. One portion of this dish contains around 7g of protein, 2g of fat, and a total of 100 calories. This recipe serves 10. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. A mixture of dill, pumpernickel sauce, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 20 minutes. If you like this recipe, you might also like recipes such as Gravadlax temptation, Creamy cucumber with gravadlax, and Beetroot Stained Salmon Gravadlax.

Instructions

Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.

Ingredients you will need

Salmon

Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or cure. Unravel some cling film but keep it attached to the roll.

Ingredients you will need

Peppercorns

Lemon Zest

Sugar

Dill

Roll

Salt

Equipment you will use

Food Processor

Lay the first fillet of salmon skin-side down and then pack the cure over the flesh.

Ingredients you will need

Salmon

Drizzle with gin, if using and top with the 2nd fillet, flesh-side down.

Ingredients you will need

Gin

Roll the sandwiched fillets tightly in cling film to create a package.

Ingredients you will need

Roll

Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.

Ingredients you will need

Fish

Equipment you will use

Baking Pan

To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.

Ingredients you will need

Sauce

Equipment you will use

Blender

To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down.

Ingredients you will need

Marinade

Fish

Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Ingredients you will need

Pumpernickel

Mustard

Sauce

Dill

Fish

Equipment

Food Processor

Baking Pan

Blender

Ingredients

Servings:

2fillets

x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you 75grams

flaky sea salt 75grams

golden caster sugar 1teaspoon

black peppercorn, roughly crushed 1

zest of lemon 8

juniper berries, crushed (optional)20grams

small bunch (about dill, roughly chopped 2Tbsps

gin (optional)1serving

pumpernickel sauce, to serve 4Tbsps

each Dijon mustard, cider vinegar, honey and sunflower oil 2Tbsps

muscovado sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Gravlax. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.