Swedish Gravlax

Swedish Gravlax: A Nordic Delicacy

Gravlax is a classic Swedish dish of salmon cured with dill, salt, and sugar. Often served with mustard sauce and rye bread, it’s a sophisticated yet simple appetizer.

Ingredients

For 4 servings:

• 500 g fresh salmon fillet, skin on
• 3 tablespoons salt
• 3 tablespoons sugar
• 1 teaspoon black pepper, crushed
• 1 bunch fresh dill, chopped
• 2 tablespoons mustard
• 1 tablespoon vinegar
• 2 tablespoons olive oil
• Rye bread (for serving)

Preparation

Curing the Salmon

1. Mix salt, sugar, and black pepper in a bowl.
2. Rub the mixture evenly over the salmon fillet.
3. Sprinkle chopped dill generously over the fish.
4. Wrap tightly in plastic wrap and place in a dish.
5. Refrigerate for 48 hours, flipping the fillet every 12 hours.

Making the Mustard Sauce

1. In a bowl, whisk together mustard, vinegar, and olive oil.
2. Season with salt and black pepper to taste.
3. Chill in the refrigerator until serving.

Serving

Slice the gravlax thinly and serve with mustard sauce and rye bread.

Tips and Variations

• Use other fish: Trout can be used instead of salmon.
• Add citrus: A zest of lemon enhances the freshness.
• Make it spicier: Add a pinch of chili flakes to the cure.

FAQ

Can I make Gravlax ahead of time?

Yes, it can be stored in the fridge for up to 5 days after curing.

What’s the best way to slice Gravlax?

Use a sharp knife to cut thin slices at an angle.

Can I freeze Gravlax?

Yes, store in an airtight container for up to 3 months. Thaw slowly in the fridge.

Conclusion

Swedish Gravlax is a refined yet easy dish to prepare. Try this Scandinavian specialty for an elegant appetizer.