doebadie
Culinary Explorer
I recently made Swedish Gravlax, and it was a delightful culinary adventure! This cured salmon dish, seasoned with dill and a hint of sweetness, is perfect for serving as an appetizer or as part of a light meal. The process is simple and results in a beautifully flavorful and tender salmon. Here’s how you can make your own Gravlax at home:
Ingredients:
- 1 lb (450g) fresh salmon fillet, skin on
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon freshly ground black pepper
- 1 bunch fresh dill, roughly chopped
- 2 tablespoons vodka (optional)
- Lemon wedges (for serving)
- Mustard-dill sauce (optional, for serving)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
Instructions:
1. Prepare the Salmon:
- Ensure the salmon is fresh and of high quality. If there are any pin bones, remove them with tweezers.
- Pat the salmon fillet dry with paper towels.
2. Prepare the Cure:
- In a small bowl, mix together the kosher salt, granulated sugar, brown sugar, and freshly ground black pepper.
- Lay out a large piece of plastic wrap on a baking sheet. Sprinkle half of the chopped dill on the plastic wrap.
- Rub the salt and sugar mixture all over the salmon fillet, making sure it’s evenly coated.
- If using, drizzle the vodka over the salmon.
- Place the salmon, skin side down, on top of the dill on the plastic wrap. Sprinkle the remaining dill over the top of the salmon.
3. Wrap and Cure:
- Wrap the salmon tightly in the plastic wrap. You can use an additional layer of plastic wrap to ensure it’s well-sealed.
- Place the wrapped salmon on a baking sheet or in a shallow dish. Weigh it down with a cutting board or a plate, and then place something heavy on top, like canned goods.
- Refrigerate the salmon for at least 48 hours, turning it over every 12 hours.
4. Slice and Serve:
- After 48 hours, unwrap the salmon and gently rinse off the curing mixture under cold water. Pat the salmon dry with paper towels.
- Using a sharp knife, slice the salmon thinly on the bias.
- Serve the Gravlax with lemon wedges and mustard-dill sauce, if desired.
Mustard-Dill Sauce:
- In a small bowl, whisk together the Dijon mustard, honey, white wine vinegar, olive oil, and chopped fresh dill until well combined.
Conclusion
Swedish Gravlax is a simple yet elegant dish that highlights the delicate flavor of salmon. Curing the salmon with dill, salt, and sugar creates a beautifully seasoned and tender fish that's perfect for any occasion. Enjoy it with some fresh bread or crispbread, a squeeze of lemon, and a drizzle of mustard-dill sauce for an authentic Scandinavian experience!
Trust me, you’ll never want store-bought again! 
