Gravlax

Total Time:
48 hr 20 min
Prep:
20 min
Inactive:
48 hr

Level:
Intermediate

Ingredients
  • 1/3 cup salt
  • 1/2 cup sugar
  • 3 to 4 teaspoons crushed white peppercorns
  • 3 to 4 pounds salmon fillet, preferably the middle cut, skin on
  • Lots of fresh dill
  • Hovmastarsas, sweet dill and mustard sauce, recipe follows
  • Hovmastarsas Sweet Dill and Mustard Sauce:
  • 6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
  • 4 tablespoons sugar
  • 1 to 2 tablespoons red wine vinegar
  • 3/4 cup pure vegetable oil
  • Salt and white pepper
  • Plenty of chopped dill
Directions

Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.

Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.

Serve with Hovmastarsas, sweet dill and mustard sauce.

Hovmastarsas Sweet Dill and Mustard Sauce:

Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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    Paul is, indeed, wrong. The preparation of gravlax, at least if done traditionally, does not involve the use of vodka except, perhaps, as a restorative for the chef. I'm sure that long ago cheesecloth was used but modern materials have replaced it. This recipe is authentic and quite good.
    Paul is simply wrong on this topic. Having grown up in sweden as well as being a professional cook I can say this is as authentic as it gets. The history of gravlax is quite interesting. As with most traditional scandinavian dishes this one is based on a preservation technique. The word Gravlax literally translates to Grave Salmon in swedish. Historically before refrigeration the fish was literally buried in the earth while curing. This gave a constant cool temperature for the curing process. After being cured the fish could be kept for a few weeks with out spoiling. Another Swedish way of preserving salmon is called "Rimmad Lax". It uses the same basic idea but the curing is much shorter and often does not use dill. After the shoet cure the salmon is cooked. Typically pan fried. This technique also evolved from a need to preserve foods before refrigeration. Paul's suggestion of using vodka in curing seems to be confused with the consumption of flavored vodkas referred to as akvavit or snaps which is often served ice cold with gravlax.
    Great recipe for anyone who would like to try a truly swedish recipe you would find on any smorg?sbord in Sweden. Try it on Wasa Crisp bread with the sauce on top, and you are in for a treat!
    Traditional Gravlax curing techniques involve using vodka. Also using cheesecloth instead of aluminum foil would yield better results. This is a recipe for cured salmon and should not be confused with Gravlax.
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    Gravlax

    Recipe courtesy of Emeril Lagasse