Gravlax or gravadlax - Swedish dill-cured salmon

Gravlax uses a salt-sugar mixture to cure the fish. The fish is flavored by dill and whatever else is handy.
(Serves 3-4) and requires 1 small salmon, whole (2-3 lbs)

Swedish Recipe
2 Tbsp white peppercorns (or a mixture of equal parts white peppercorns and allspice berries)
4 Tbsp salt
2 Tbsp sugar
2 bunches dill

Get a whole fish, clean it and remove the head. Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones. Crush the peppers and seasonings in a mortar, add the salt and sugar. Mix well, and press the mixture into the filets.

In a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick side of one filet against the other’s thin side. Cover with plastic wrap (not aluminum foil) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). Put it in the refrigerator for a day or so. (Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty.

The fish will keep for a week in a refrigerator after pouring off the brine.

Posted in recipes, food by Lisa - March 9th, 2007 |
Tags: gravlax, salmon, recipe

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