Gravad Lax (Swedish Cured Salmon)

Gravad Lax by Raia's Recipes

Look at those wonderful sauce dribbling skills…. almost as good as my photography. I think I missed my calling. . . .

‘Gravad lax’ is Swedish for ‘buried salmon.’ During the Middle Ages Scandinavian fishermen would save part of their catch by burying it in the beach. The salt in the sand helped to preserve it and the fermentation held off the fishes’ decomposition for a while.

I can’t remember how I found out about this dish, but I just happened to have some salmon on hand, so I decided to give it a go. Because of the preparation time, this dish is definitely not going to be a regular in our house, but it was fun to make and tasted great! Even my preschoolers liked it!

Gravad lax is traditionally served with mustard sauce and boiled potatoes. It can be eaten with the skin on, but I skinned mine so that it would be easier for the kiddos.

{Gravad Lax}
Free of grain, gluten, eggs, and dairy.
Modified from The Guardian.

2 wild salmon fillets (about 1/2 lb. each, or 4 1/4 lb. fillets)
2 t. sea salt
2 t. coconut sugar or evaporated cane juice
1/2 t. allspice
1/2 t. black pepper
3 1/2 t. dill

(In order to kill any parasites present in the fish, freeze it for 24 hours and then defrost in the fridge.)

Combine sea salt, sugar, allspice, black pepper and 1/2 teaspoon of the dill in small bowl. Lay the two salmon fillets skin down on a sheet of plastic wrap. Sprinkle a thick layer of the spice mix on the flesh side, pressing it in vigorously. Sprinkle the remaining dill over flesh side to create a retaining layer.

Turn over one fillet and fit it on top of the other, skin side out, rotating it so the thick edge of one fillet fits on top of the thin edge of the other. Wrap the two fillets tightly in several layers of plastic wrap. Store in a bowl, in the fridge, for at least 48 hours.

Unwrap the cured fish, pat it dry and wipe off most of the cure and dill with a paper towel. Lay the fish skin side down and cut off thin diagonal slices.

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