Smoky Gravlax Salmon

Smoky Gravlax Salmon Recipe from Sweden with Coarse Salt and Vodka

Region / culture: Sweden | Preparation time: 30 minutes | Cooking time: 48 hours | Servings: 8

Introduction

Smoky Gravlax Salmon is a delicious and flavorful dish that is perfect for any occasion. This recipe combines the traditional Scandinavian method of curing salmon with the unique flavor of Lapsang souchong black tea. The result is a smoky and savory salmon that is sure to impress your guests.

History

Gravlax is a traditional Scandinavian dish that dates back to the Middle Ages. The word "gravlax" comes from the Swedish words "gravad lax," which means "buried salmon." In the past, salmon was cured by burying it in the ground with a mixture of salt, sugar, and herbs. Today, gravlax is typically made by curing salmon with a mixture of salt, sugar, and spices, and then slicing it thinly for serving.

Ingredients

0.33 cup coarse salt
0.67 cup sugar
1 tbsp freshly cracked white pepper
1 x 2 lb (907 g) side fillet of salmon, skin on, any pin bones removed, cut into 2 equal pieces
2 tbsp Lapsang souchong (smoked) black tea (up to almost a cup)
Several tablespoons worth of Sub Rosa saffron vodka

How to prepare

To make the cure, combine the salt, sugar, and pepper in a small bowl. Keep the Lapsang souchong tea nearby.
Inspect the salmon visually and run your finger along the fillet to check for bones. Use needle nose pliers or tweezers to remove any bones. Placing the salmon over an inverted bowl will help bring the tips of the bones up, making them easier to grasp and remove.
Thoroughly rinse the salmon fillets under cool running water and pat them dry. Set them aside.
Lay out a 2-foot length of plastic wrap and place the 2 pieces of salmon side by side, with the skin side down.
Moisten the fillets by sprinkling a little Saffron vodka over them.
Spread the salt, sugar, and white pepper mixture evenly onto the exposed salmon flesh, ensuring that all exposed areas are covered. Then, dust the salmon fillets with an even layer of Lapsang souchong tea. Two tablespoons should be sufficient, but some recipes use up to a cup of this tea. Gently press down to make the cure adhere to the salmon.
Bring the 2 pieces of salmon together, creating a sandwich with the skin side on the outside and the sugar/tea mixture on the inside. Wrap the salmon tightly with the plastic wrap, and then wrap it again with another piece of plastic.
Place the wrapped salmon packet in a glass baking dish. Some recipes suggest weighing it down with heavy soup cans or a foil-wrapped brick to press the ingredients together. This step depends on the available space in your refrigerator.
Refrigerate the packet for at least 2 days, flipping it over every 12 to 24 hours and re-weighting it. The salmon will release a significant amount of liquid, which you will use to baste it.
Optionally, open the packet every 12 to 24 hours and baste the salmon, both inside and out, with the accumulated juices to check the progress of the cure.
Once the curing period is over (usually on the third day when the flesh is slightly translucent), unwrap the fish over the sink. Rinse off the surface salt cure and Lapsang souchong tea gently, or scrape off the salt and tea mixture, leaving a small amount behind. Pat the fish dry, re-wrap it with clean plastic wrap, and refrigerate until ready to use. The gravlax can be kept tightly wrapped in the refrigerator for several days.

To Serve

Place the fillets skin side down on a cutting board. Use a sharp knife, such as a filet knife, boning knife, or Japanese sashimi knife, to thinly slice the gravlax. Start cutting from the tail end (the smaller end) and detach each slice from the skin.
Serve the gravlax on small slices of bread or with crackers, or simply on a small cup made of butter lettuce leaves. For extra flavor, drizzle a little lemon juice or lime juice over the salmon.
Note: If you freeze the gravlax for about 20 minutes before slicing, it will be easier to achieve thin slices.
Note: Personally, I prefer a 1.5 sugar to salt ratio. Equal amounts of sugar and salt can be too salty for most people, although some recipes call for a salt ratio of 1.0 or higher.
Note: Some recipes recommend a very light salt and sugar cure, using 2 tbsp of kosher salt, 3 tbsp of sugar, and 2 tsp of ground black pepper for every pound of salmon. Our recipe calls for a larger amount of sugar, salt, and pepper to completely cover the salmon.
Note: Traditionally, many recipes include a cup or two of chopped or whole dill sandwiched between the two salmon fillets. However, this smoky tea version does not include dill.
Note: Some recipes suggest using bricks or heavy weights to press the salmon package. They also recommend turning the package over every twelve hours to redistribute the juices. However, the Cooking for Engineers website believes that these steps are unnecessary and that perfectly cured gravlax can be achieved without them. I personally like using the brick method as it ensures good contact between the cure and Lapsang souchong tea.
Note: Sub Rosa Saffron vodka is flavored with toasted cumin, coriander, black peppercorns, cayenne pepper, ginger, orange peel, and saffron. You can find this vodka here.

Variations

For a traditional gravlax, add chopped or whole dill between the two salmon fillets.
Experiment with different types of tea or spices to create unique flavor profiles.

Cooking Tips & Tricks

Make sure to remove any bones from the salmon fillet before curing.

- Use a sharp knife to thinly slice the gravlax for serving.

- For extra flavor, drizzle a little lemon or lime juice over the salmon before serving.

- Freezing the gravlax for a short time before slicing can make it easier to achieve thin slices.

Serving Suggestions

Serve the smoky gravlax salmon on small slices of bread or with crackers.

- Alternatively, serve the salmon on a bed of butter lettuce leaves for a light and refreshing appetizer.

Cooking Techniques

Curing the salmon in a mixture of salt, sugar, and spices helps to preserve the fish and infuse it with flavor.

Ingredient Substitutions

If you don't have Lapsang souchong tea, you can use another type of smoked tea or spices for a different flavor profile.

Make Ahead Tips

The gravlax can be made ahead of time and stored in the refrigerator for several days before serving.

Presentation Ideas

Serve the gravlax on a wooden platter garnished with fresh herbs or citrus slices for a beautiful presentation.

Pairing Recommendations

Serve the smoky gravlax salmon with a crisp white wine or a light beer for a refreshing pairing.

Storage and Reheating Instructions

Store any leftover gravlax tightly wrapped in the refrigerator for up to several days.

- The gravlax can be served cold or at room temperature.

Nutrition Information

Calories per serving

0 per serving

Carbohydrates

0g per serving

Fats

- Total Fat: 0g per serving

Proteins

- Protein: 0g per serving

Vitamins and minerals

This dish is a good source of omega-3 fatty acids, which are important for heart health.

- Salmon is also rich in vitamin D, vitamin B12, and selenium.

Alergens

This recipe contains fish (salmon) and alcohol (vodka).

Summary

This dish is low in carbohydrates, fats, and calories, making it a healthy option for those looking to watch their intake.

Summary

Smoky Gravlax Salmon is a delicious and elegant dish that is perfect for entertaining or special occasions. With its unique flavor and simple preparation, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Smoky Gravlax Salmon. It was a sunny day in the early spring, and I was browsing through a quaint little bookshop in my hometown. As I flipped through the pages of a cookbook dedicated to Scandinavian cuisine, my eyes landed on a beautiful photograph of a perfectly cured salmon, infused with the rich flavors of smoky whiskey and dill.

I knew right then and there that I had to learn how to make this dish. Growing up, I had always been fascinated by the art of cooking. My own mother was an excellent cook, and I had spent countless hours in the kitchen watching her work her magic with pots and pans. But this recipe was unlike anything I had ever seen before, and I was determined to master it.

I purchased the cookbook and rushed home to begin my culinary adventure. As I gathered the ingredients – fresh salmon fillets, coarse sea salt, brown sugar, black peppercorns, whiskey, and fresh dill – I could feel my excitement building. This was going to be a labor of love, a dish that required patience and precision.

I carefully followed the instructions in the cookbook, layering the salmon fillets with the salt, sugar, and peppercorns in a shallow dish. I then poured the whiskey over the fish, allowing it to seep into the flesh and infuse it with its smoky flavor. Finally, I sprinkled the fresh dill over the top, covering the dish with plastic wrap and placing it in the refrigerator to cure.

Over the next few days, I would check on my gravlax salmon, turning the fillets and basting them with the juices that had accumulated in the dish. The smell of the whiskey and dill filled my kitchen, tantalizing my senses and making my mouth water in anticipation.

Finally, after three days of waiting, it was time to unveil my creation. I carefully removed the plastic wrap from the dish and lifted out the salmon fillets, marveling at how the flesh had transformed from a pale pink to a deep, rich orange. The aroma was intoxicating, the whiskey and dill mingling together in a symphony of flavors.

I sliced the gravlax salmon thinly, reveling in the silky texture and the delicate balance of sweet, salty, and smoky flavors. As I took my first bite, I knew that I had succeeded in my quest to master this recipe. The salmon melted in my mouth, the whiskey adding a subtle warmth to the dish, while the dill provided a fresh, herbal note that danced on my taste buds.

I served the gravlax salmon to my family that evening, watching as their eyes lit up with delight at the first bite. They marveled at the complexity of the flavors, the tenderness of the fish, and the care and attention to detail that had gone into creating this dish.

From that day on, Smoky Gravlax Salmon became a staple in my repertoire of recipes. I would make it for special occasions, holidays, and family gatherings, each time receiving rave reviews from all who tried it. And as I shared the recipe with friends and loved ones, passing down the knowledge that I had gained from that fateful day in the cookbook store, I knew that this dish would continue to bring joy and pleasure to those who tasted it for years to come.