Gravlax — Nordic Cured Salmon

À propos de cette recette

Gravlax (literally 'buried salmon') is one of Scandinavia's oldest preserved foods, with origins in medieval Sweden and Norway where fishermen cured fish by salting it and burying it in the ground to ferment. Modern gravlax skips the fermentation step, relying on a dry cure of salt, sugar, and abundant fresh dill to transform raw salmon into a silky, jewel-coloured delicacy within 48 hours. It is a centrepiece of the Swedish smörgåsbord and a staple of Nordic holiday tables. The accompanying mustard-dill sauce (hovmästarsås) is inseparable from the dish.

Ingrédients

Sert 4

• 600 gsushi-grade salmon fillet(skin on, pin-boned)
• 3 tbspcoarse sea salt
• 2 tbspsucre cristallisé
• 1 tbspwhite peppercorns(lightly crushed)
• 1 large bunchfresh dill(roughly chopped, stalks included)
• 2 tbspaquavit or vodka(optional but traditional)
• 2 tbspSwedish or Dijon mustard(for sauce)
• 1 tbsphoney
• 3 tbspneutral oil(for sauce)
• 1 tbspwhite wine vinegar
• 2 tbspfresh dill(finely chopped, for sauce)
• 8 slicesdark rye bread (pumpernickel)(for serving)

Instructions

1. 1

   Prepare the cure

   Mix salt, sugar, and crushed white pepper together in a bowl. If using aquavit, rub it over the flesh side of the salmon first. Spread a third of the chopped dill on a sheet of plastic wrap large enough to wrap the fillet.

2. 2

   Apply the cure

   Lay the salmon flesh-side up on the dill. Press the salt-sugar mixture firmly all over the flesh side. Top generously with the remaining dill, covering the entire surface. Fold the plastic wrap tightly around the whole fillet.

   Apply extra cure on the thicker parts of the fillet to ensure even curing throughout.

3. 3

   Weigh and cure

   Place the wrapped salmon in a shallow dish. Set a second dish or cutting board on top and weigh it down with heavy cans (about 1 kg of weight). Refrigerate for 48 hours, turning the fillet over every 12 hours. Liquid will accumulate in the dish — this is normal and means the cure is working.

4. 4

   Make the mustard-dill sauce

   In a small bowl, whisk together mustard, honey, and vinegar. Slowly drizzle in the oil while whisking to emulsify into a smooth, creamy sauce. Stir in the chopped dill. Season with salt. Refrigerate until needed.

5. 5

   Scrape, slice, and serve

   Unwrap the gravlax and scrape off the dill and excess cure with the back of a knife. Rinse briefly under cold water and pat dry. Using a long, thin sharp knife, slice very thinly on a diagonal, cutting away from the skin. Arrange overlapping slices on dark rye bread and serve with mustard sauce and lemon wedges.

   The sharper your knife, the more paper-thin and elegant the slices. Chill the salmon for 30 minutes before slicing to firm it up.

Variantes

• •

  Beet gravlax: Add 1 small grated raw beet to the cure for a stunning magenta colour and earthy sweetness.

• •

  Gin and citrus gravlax: Replace aquavit with a shot of gin and add lemon and orange zest to the cure.

• •

  Hot-smoked gravlax: After 24 hours in the cure, finish the salmon in a smoker at 70°C for 2 hours instead of serving raw.

• •

  Végétarien : remplacez la protéine par des champignons de panier rôtis, du tofu fumé ou des pois chiches cuits — ajustez l'assaisonnement légèrement vers le haut pour compenser.

Stockage

Once scraped and sliced, gravlax keeps tightly wrapped in the refrigerator for 4–5 days. Unsliced, the whole cured side keeps for up to 1 week. Freeze whole or sliced for up to 2 months — wrap tightly in two layers of plastic and then foil.

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