Gravlax, also known as gravadlax, is a classic and popular Scandinavian delicacy of cured or preserved salmon. It has a clean, fine and fresh flavour and is an easy and elegant dish to impress your friends and family with.
Gravlax should always be served as thinly-sliced slivers, showing off the beautiful rosy, translucent colour of this cured salmon flesh. Accompanied by crusty bread and a mustard sauce, this dish can be made up to a week in advance and keeps well in the fridge or can even be kept frozen for up to 3 months. Any leftovers can be used as a scrumptious addition to a quiche or salad or tossed into a pasta dish.
Salmon Gravlax Appetizer
Servings: 8-12 Time: 2 days Difficulty: Easy
Ingredients for the salmon
- 2 salmon sides 800g to 1kg skin on, scaled and deboned
- Large bunch fresh dill, stalks removed and finely chopped
- ¼ cup kosher salt
- 1 cup granulated sugar
- 2 tablespoons rainbow peppercorns, cracked
- 1 tablespoon fennel seeds
Ingredients for mustard sauce
- 3 teaspoons Dijon mustard
- 2 teaspoons caster sugar
- 1 teaspoon fresh dill, stalks removed and finely chopped
- 2 to 3 teaspoons vegetable oil (not olive oil)
- A squeeze of lemon juice
- Salt and pepper to taste
Method for the salmon
- Place one side of salmon (skin side down) in a glass or ceramic dish
- Scatter half of the chopped dill over the salmon side
- Combine the remaining ingredients in a small bowl
- Scatter half of this seasoning mix over the salmon side
- Place the second side (skin side up) on top of the first side, placing the thick side over the thin part of the fillet below
- Scatter the remaining dill and seasoning mix on top
- Cover with foil and refrigerate for a minimum of 2 days
- Wipe excess dill and seasoning from the salmon
- Slice thinly, starting at the tail end
Method for mustard sauce
- In a bowl, mix together all the ingredients, except the oil, until well combined
- Slowly add the oil, whisking all the time