Food Lorists: Gravalax

Gravalax

Labels: Recipes Posted by Yann_Chef on at 9:34 p.m.

In Scandinavia Christmas dinner, almost, always includes smoked or marinated fish dishes. The most known marinated dish of this region of the world as to be the gavalax.

There is a simple and original recipe for gravalax. Serve 10-12 people:

1 side of salmon, skin on, pin boned and excess fat trimmed

For the marinade:

juice and zest of half a grape fruit
juice and zest of 1 lime
juice and zest of 1 lemon
2 tbsp caster sugar
1 tsp white peppercorns, crushed
1 shot glass of akvavit (Scandinavian vodka)
4 tbsp dill, roughly chopped
grey seasalt

For the coating

1 tbsp Dijon mustard
6 tbsp dill, finely chopped
6 tbsp mint leaves, finely chopped

Mix all the ingredients for the marinade together. Place the salmon in a plastic container , flesh side down. Cover the fish with the marinade. Cover your container with a lid or some cling film and place it in the fridge, at least, for 24 hours.
Remove the salmon from the fridge and carefully wash off the marinade. Dry it slightly with some kitchen paper.
Place the salmon on a carving board, flesh side up and brush it with the Dijon mustard. Then, coat the salmon with the finely chopped dill and mint. Cover the salmon with cling film and place carving board on the top of it and apply some weight on the salmon, eg. a couple of tins. Place the salmon in the refrigerator for another 24 hours.
Slice the salmon very thinly with a long sharp carving knife. Arrange the slices on your serving plates so that they overlap a little bit.
Drizzle some of the marinade around the plate. Serve the salmon gravalax with lemon wedges, buttered brown bread and a glass of akvavit.