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.
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.
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.
Lay the first fillet of salmon skin-side down and then pack the cure over the flesh.
Drizzle with gin, if using and top with the 2nd fillet, flesh-side down.
Roll the sandwiched fillets tightly in cling film to create a package.
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.
To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
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.
Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
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.
Foley Johnson Carneros ChardonnayAromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.