Gravlax

My very dear friend Joanna gave me this recipe.
We had a working bee this morning and this is what we did.....

Gravlax or Cured Salmon: easier than you thought!

This recipe will feed ca 15 as an entree or 6-8 as a mains

-   1kg fresh middle bit of a salmon, with skin. Or do a whole side, cut in half as we did today, ca 1.6kg depending on size of fish in season.

-   Mix equal amounts of normal salt and sugar (nothing fancy needed).

-   You can add some fresh ground white pepper ca 1 tbls to the mix if you want. I forgot that today. If you want to, you can add it now or put it on tomorrow when you have emptied the liquid. I often forget to add it, but extra nice when I do..to the real connoisseurs.

-   A big handfull of chopped up dill, don’t worry if a few stalks get mixed in. The dill will be scraped off later anyway.

1.  Make sure that you have an opposite partner to your bit of fish. Either by cutting the piece you have in two, or by buying a partner.

2.  Mix 75ml salt, 75ml sugar and 1tablespoon fresh ground white pepper, well in a bowl.

3.  Rub/push the saltmix gently into the fish with slightly damp hands, until it has gone moist.

4.  Cut the dill roughly and spread it on one of the halves, then lay the other piece on top (like a sandwich) . Thin end on top of thick end and visa versa.

5.  Put the ‘sandwich’ in a clean plastic bag, take the air out and tie snuggly.

6.  Put the bag in a dish, something heavy on top and pop it in the fridge.

7.  It should then be kept there for ca 48hrs. Turn the bag 4-6 times during this time.

8.  Scrape off the dill and spice mix.

9.  Traditionally it was then ready to be served. Nowadays, it is sometimes advised that the fish is frozen for 48 hrs prior or post the curing, to ensure the riddance of any parasites.

    The salmon can with ease be prepared well ahead of the event and frozen for weeks.

Serving suggestions:

•   For drinks: thinly sliced on a biscuit (ca 1-2mm), a thin slice of toasted white bread, baguette or the alike, with a drizzle of the sauce below (Gravlax Sauce).

•   For Mains: Thinly but never as thin as smoked salmon (ca 2-3mm). Small fresh baby potatoes cooked with plenty of dill and salt, gravlax sauce and a green salad.

Gravlax Sauce/ Mustard Sauce (I always make a double batch)

•   2 tablespoons Sweet mustard, Swedish or ‘American’ mustard (can be bought at any supermarket.

•   1/2 tablespoon smooth Dijon mustard.

•   1 tablespoon red or white vinegar. Personally i use sherry vinegar.

•   1 tablespoon sugar

•   2 pinches of salt

•   a good pinch of freshly ground white pepper.

•   150ml Canola Oil

•   Add a good handful of finely chopped dill. I don’t mind a bit of crunchy stalks, but if you are fussy, pull off all the finer whisks before chopping.

1.  Mix everything in a bowl, except oil and dill.

2.  Stir until salt and sugar are completely dissolved.

3.  While whisking, drizzle in the oil slowly, until it has the consistency of mayonnaise.

4.  I make the sauce on the day. However if you want to have it done the day before, just don’t add the dill until on the day.

Problem solving: If it separates, add a few drops of cold water or a tablespoon of milk. You can also mix a little bit of mustard and vinegar in a bowl and then slowly add the ‘old’ mix, while whisking steadily.

Warm sauce:

Left over sauce or an alternative use of the sauce is to serve it warm, with anyBBQ or fried fish.

For 4 people:

•   100 ml of cream

•   200 ml Gravlax sauce

•   2 tablespoons fresh lemon juice.

1.  Reduce the cream by boiling it until there is only ca 2 tablespoons left.

2.  Reduce the heat and slowly whisk in the Gravlax Sauce. It must not boil or it will separate.

3.  Add the fresh lemon juice and ready to serve.