Gravlaks is the Norwegian spelling. Laks = salmon and grav = grave. In English it's usually known as 'gravedlax'. The salmon was traditionally buried to cure - hence grave - which kept the temperature even and cool as well as providing the weight on the fish. The modern method uses the fridge and weights which is a little more convenient, if slightly less rustic.
This is based on my grandfather (morfar)'s recipe which I have from my mother. Needless to say there are variations. The exact recipe is not written down anywhere else, so merits inclusion here. The ratio of sugar:salt is the subject of endless debate and - ultimately - personal taste.
Ingredients
1 side Fresh salmon, filleted
1-2 tbsp aquavit or gin
1 tbsp salt
1 tbsp granulated white sugar
1 handful roughly chopped dill
Method
Mix the sugar and salt in a little dish.
With the skin side down, give the flesh of the fish a decent splash of booze, covering it thinly and rubbing in the liquid. (I believe that this was my grandfather's favourite part of the process.)
At this point have a quick dram if that way inclined.
Now spread a thin layer of the salt & sugar on the fish and rub it in well with your hands.
Next cover the fish with dill. Finally put it in the fridge (please don't argue with this. If you prefer to put it elsewhere just do so, but I recommend the fridge), with a board or flat dish and a heavy weight on top. I use things like cartons of juice.
The fish should be kept under pressure until it's ready. Every morning and evening remove the weights and take the fish out. Spoon the juices that have escaped over the flesh and turn the fish round. Replace the weights and leave till the next time.
Top up with some more of the salt/sugar on about day two.
The gravelaks is ready to eat in about three-four days, depending on the temperature of the fridge. It will keep for several days and freezes well.
See previous post for mustard mayonnaise...
This is based on my grandfather (morfar)'s recipe which I have from my mother. Needless to say there are variations. The exact recipe is not written down anywhere else, so merits inclusion here. The ratio of sugar:salt is the subject of endless debate and - ultimately - personal taste.Ingredients
1 side Fresh salmon, filleted
1-2 tbsp aquavit or gin
1 tbsp salt
1 tbsp granulated white sugar
1 handful roughly chopped dill
Mix the sugar and salt in a little dish.
With the skin side down, give the flesh of the fish a decent splash of booze, covering it thinly and rubbing in the liquid. (I believe that this was my grandfather's favourite part of the process.)
At this point have a quick dram if that way inclined.
Now spread a thin layer of the salt & sugar on the fish and rub it in well with your hands.
Next cover the fish with dill. Finally put it in the fridge (please don't argue with this. If you prefer to put it elsewhere just do so, but I recommend the fridge), with a board or flat dish and a heavy weight on top. I use things like cartons of juice.
The fish should be kept under pressure until it's ready. Every morning and evening remove the weights and take the fish out. Spoon the juices that have escaped over the flesh and turn the fish round. Replace the weights and leave till the next time.
Top up with some more of the salt/sugar on about day two.
The gravelaks is ready to eat in about three-four days, depending on the temperature of the fridge. It will keep for several days and freezes well.
See previous post for mustard mayonnaise...
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