But first let’s get to know what we are going to prepare…
During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" or "to dig" (in Swedish, Norwegian, Danish, Dutch and Estonian), and lax (or laks), which means "salmon", thus gravlax means "buried salmon". But you won’t need a shovel since today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be used for any fatty fish, but salmon is the most common.
Concerning the salmon, you can use either wild or farmed salmon. The wild salmon has a more delicate flavor whereas the farmed salmon is more fatty and cheaper. I advise you to use a farmed one because the fat will permit your fish to achieve a much better texture, plus the subtle flavor of wild salmon is partly overtaken by the condiments you will dispose on your filet.
1 Fresh salmon Filet with the skin, no bones
150g Salt
100g Brown sugar
The zest of one orange and one lemon
200g Dill
Some red pepper
Blitz the sugar, salt, orange zest, lemon zest and dill together.
Rub the mix into both sides of your salmon filet and wrap it in cling film.
Lay the filet on a tray if you don’t want your fridge to be flooded with Gravlax juice….
Leave the salmon “cooking” for 36 hours then rinse it under cold running water, dry it and put it back in the fridge for 24 hours so that the texture of your fish will be uniform and tender.
Before serving, slice the salmon filet into thin slices that you can serve on toast with an hint of sour cream flavored with horse radish… Perfect to complex your guests during the aperitif.
PS : If you don’t eat the entire filet at once, just freeze the left over !