Swedish Gravlax

Swedish Gravlax Recipe - Traditional salmon dish from Sweden

Region / culture: Sweden | Servings: 6

Introduction

Swedish gravlax is a traditional Scandinavian dish that consists of thinly sliced salmon cured with a mixture of salt, sugar, and dill. This dish is typically served as an appetizer or part of a smorgasbord and is often accompanied by a mustard sauce.

History

Gravlax has been a popular dish in Sweden for centuries, with records of its consumption dating back to the Middle Ages. The name "gravlax" comes from the Swedish words "gravad lax," which translates to "buried salmon." This name refers to the traditional method of curing the salmon by burying it in a mixture of salt, sugar, and dill.

Ingredients

2 lb (907 g) of Norwegian salmon fillets (of optimum quality)
0.25 cup of salt (preferably sea salt)
0.33 cup of sugar
0.5 tsp of white peppercorns, slightly crushed in a mortar
1 bunch of fresh dill, including the stems

Mustard sauce

3 tbsp of Swedish mustard or German sweet mustard
1 tsp of dijon mustard
1 tsp of sugar
1 tsp of vinegar
salt and pepper
6 tbsp of mild vegetable oil (not olive oil!)
additional fresh dill, finely chopped

How to prepare

To prepare the salmon, use a pair of tweezers to remove any bones, but leave the skin intact.
Rinse the salmon.
In a mortar, mash the dill stems with a small amount of salt.
Combine the mashed dill stems with the remaining salt, sugar, and pepper.
Set aside the dill leaves for the sauce.
Cover the flesh side of the salmon fillets with the salt mixture.
Place the fillets flesh-to-flesh in a glass or stainless steel tray.
Cover the tray with plastic foil and place a heavy weight on top, such as a mortar or a brick.
Refrigerate the salmon for 72 hours, turning the fillets every 12 hours.
Do not discard the liquid that forms during the refrigeration process.
Scrape off the spices from the salmon and discard the liquid.
The salmon can be kept refrigerated for approximately one week.
To prepare the sauce, mix together mustard, sugar, and vinegar.
Gradually add the oil while constantly stirring, similar to making mayonnaise.
Just before serving, add plenty of dill and season with salt and pepper to taste.
Using a sharp and flexible knife, slice the salmon into large, thin slices parallel to the skin.
Arrange the ice-cold salmon on lettuce leaves and garnish with lemon slices.
Serve the sauce separately.
Additionally, serve toasted bread and butter.

Variations

Add a splash of aquavit or vodka to the curing mixture for a different flavor profile.
Use different herbs and spices, such as coriander seeds or fennel seeds, to customize the flavor of the gravlax.
Serve the gravlax with a different sauce, such as a dill and mustard sauce or a horseradish cream sauce.

Cooking Tips & Tricks

Use high-quality salmon fillets for the best results.

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

- Be sure to turn the salmon fillets every 12 hours during the curing process.

- Do not discard the liquid that forms during the curing process, as it adds flavor to the salmon.

- Slice the salmon thinly and serve it chilled for the best taste and texture.

Serving Suggestions

Swedish gravlax can be served as an appetizer on a platter with mustard sauce, lemon slices, and toasted bread. It can also be served as part of a smorgasbord with other Scandinavian dishes such as pickled herring and meatballs.

Cooking Techniques

The key to making Swedish gravlax is the curing process, which involves covering the salmon fillets with a mixture of salt, sugar, and dill and refrigerating them for 72 hours. This process draws out moisture from the salmon and infuses it with flavor.

Ingredient Substitutions

If you cannot find Swedish mustard, you can use Dijon mustard or whole grain mustard as a substitute. You can also use brown sugar instead of white sugar in the curing mixture.

Make Ahead Tips

Swedish gravlax can be made ahead of time and stored in the refrigerator for up to one week. This makes it a great dish to prepare in advance for a party or gathering.

Presentation Ideas

To present Swedish gravlax, arrange the thinly sliced salmon on a platter with lettuce leaves and lemon slices. Garnish with fresh dill and serve the mustard sauce on the side. You can also serve the gravlax on toasted bread or crackers for a different presentation.

Pairing Recommendations

Swedish gravlax pairs well with crisp white wines such as Sauvignon Blanc or Chardonnay. It also pairs well with aquavit or vodka, which are traditional Scandinavian spirits.

Storage and Reheating Instructions

Store any leftover Swedish gravlax in an airtight container in the refrigerator for up to one week. To reheat, allow the gravlax to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Swedish gravlax contains approximately 200 calories.

Carbohydrates

Each serving of Swedish gravlax contains approximately 2 grams of carbohydrates.

Fats

Each serving of Swedish gravlax contains approximately 10 grams of fat.

Proteins

Each serving of Swedish gravlax contains approximately 20 grams of protein.

Vitamins and minerals

Swedish gravlax is a good source of vitamin D, vitamin B12, and omega-3 fatty acids.

Alergens

Swedish gravlax contains fish and mustard, which may be allergens for some individuals.

Summary

Swedish gravlax is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a healthy choice for a meal or snack.

Summary

Swedish gravlax is a delicious and nutritious dish that is perfect for serving as an appetizer or part of a smorgasbord. With its delicate flavor and silky texture, it is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago when I was just a young girl, eager to learn the art of cooking from my own dear mother. We were visiting our relatives in Sweden, a country known for its delicious and unique cuisine. One day, my mother's cousin Anna invited us over for a special meal. Little did I know that this meal would introduce me to a recipe that would become one of my all-time favorites - Swedish Gravlax.

As we arrived at Anna's quaint little cottage, the air was filled with the delightful aroma of freshly baked bread and smoked fish. I could hardly contain my excitement as Anna led us into her cozy kitchen, where she began to prepare the most exquisite dish I had ever seen. It was a beautiful side of salmon, covered in a mixture of salt, sugar, dill, and spices. Anna explained that this was Swedish Gravlax, a traditional dish that is cured with a special blend of seasonings and then thinly sliced and served as an appetizer.

I watched in awe as Anna carefully massaged the curing mixture into the salmon, ensuring that every inch was coated evenly. She then wrapped the salmon in plastic wrap and placed it in the refrigerator to cure for several days. As the days passed, I eagerly awaited the moment when we would finally be able to taste this delectable dish.

When the time came to unveil the finished product, I could hardly contain my excitement. Anna unwrapped the salmon and sliced it into thin, delicate pieces. The flesh was a vibrant orange color, with a subtle hint of dill and spices. I took my first bite and was instantly transported to culinary heaven. The salmon was perfectly salty, sweet, and savory, with a melt-in-your-mouth texture that was simply divine.

As I savored each bite of the Swedish Gravlax, I knew that this recipe would become a staple in my own repertoire. I asked Anna to share her secret with me, and she graciously agreed. She explained that the key to making perfect Gravlax lies in the quality of the salmon and the curing mixture. She recommended using fresh, high-quality salmon and a blend of kosher salt, sugar, dill, and spices to achieve the perfect balance of flavors.

I returned home from Sweden with a newfound passion for cooking and a determination to recreate Anna's recipe for Swedish Gravlax. I carefully followed her instructions, selecting the freshest salmon I could find and mixing up a batch of the curing mixture. As the salmon cured in the refrigerator, I couldn't help but feel a sense of anticipation and excitement.

Finally, the day arrived when I was able to slice into the cured salmon and taste the fruits of my labor. The Gravlax was everything I had hoped for and more - tender, flavorful, and utterly delicious. I served it to my family and friends, who were all amazed by the complex flavors and delicate texture of the dish.

Over the years, I have continued to make Swedish Gravlax for special occasions and gatherings, sharing the recipe with anyone who expresses an interest. It has become a beloved tradition in our family, a dish that never fails to impress and delight. And every time I make it, I am reminded of that fateful day in Sweden when I first discovered the magic of this exquisite dish.