GRAVLAX.- What is it and why do I love it so? Gravlax is a Nordic dish, from the Scandinavian countries, that consists of raw salmon cured with salt, sugar and dill mostly. Sure, there are variations on a theme, but if you've got good quality salmon..... it's divine!
Very easy to make and the result is a magnificently prepared salmon, a la Lox except not smoked but you could, that you can use in a variety of ways. We've all seen the prices at the deli or the market and all you get is a couple of very thin slices and then it's gone.... if you make your own, not only will you have a larger quantity but you're bringing the price down, down, down..... and once you learn the steps to produce this wonderful dish, it will be a practical technique to master and use often (for the benefit of your and other's tastebuds!)
What does "gravlax" mean? Actually, it means "grave", since in the beginning the fish was prepared or conserved by "burrying it in sand". However now, the process involves covering it with salt & sugar and some spices instead. This is not an instant thing since it takes anywhere from 24 to 72 hours to finish, but it's worth the wait and it's so easy to make, you can advance the preparation and simply have it hanging out inside your fridge until you need it.
Something else too, it has a big WOW! factor when you bring it out and even more when you tell your family or guests that you made it yourself! Amazing!No self-respecting Smogasbord in Scandinavia would be considered complete without the attendance of "gravlax", it's a must. This is a cold-cured fish and any type of fish can be used, but salmon is KING! This procedure will give you a healthy and flavor rich fish that can be an appetizer or the makings of wonderful open faced sandwiches or a sophisticated repast for a midnight supper.
So how do you go about it? Uses two and a half parts sugar to one part salt, pretty close to the ratio I like best. I believe it's important to leave the curing fish out of the refrigerator for the first six hours, so that the salt and sugar melt. (No, it won't spoil) You then wrap up the fish really well. Then refrigerate the fish for about 30 hours. That's it! How could it be any simpler? Let's see....
You will need: A 2 to 3 lb salmon fillet (you can make a single little fillet for one if you like) but this works so well, there is never enough for us.... 1 cup salt and 2 cups sugar (this is a ratio recipe so if you have less, just maintain a 2 to 1 ratio and you're good. You will also need a bunch of fresh dill. I also like to add some cold Vodka or Aquavit, about 2-3 Tbls.
#1 Rule.- Keep it cold, keep everything VERY clean: surfaces, knives, hands, etc. Have a very sharp knife.
#2 Rule.- Run your fingers over the fish, you're checking for pin bones. Use tweezers or needle nose pliers for this, carefully without damaging the fillet. Be careful and insure NO bones.
#3 Rule.- Rinse the fish in cold water and pat dry with paper towels. Sprinkle the Vodka or Aquavit over the fish and let it kind of air dry while you mix the other ingredients together.
#4 Rule.- Mix together the salt, sugar and dill (chop the dill very, very well, there should be lots of it too), put the fish, skin side down on some plastic wrap and pile on the salt/sugar cure. Wrap the plastic around the fish and let it hang out in your kitchen, in a dish, 6 hours so the salt/sugar will have time to kind of melt and get in the fish. Don't put it where the sun can hit it or in a very hot place, a regular kitchen ambient is fine.
#5 Rule.- Put your fish, in the plate or Tupperware, in the fridge for 36 hours and let it just rest.
#6 Rule.- Unwrap the fish and rinse it well under cool water. Pat dry and place on cutting board.
Cut on the bias, very thinly and serve plain, with lemon, dill sauce, creme fraiche, sour cream or a light vinaigrette.
#7 Rule.- ENJOY!!!!!
There are many other recipes to make this, you could turn it into Sashimi just by varying the flavorings, or you can make a spicy mustard or whatever..... you can go crazy.... but the simple recipe above will yield a lovely salmon everyone can enjoy. You can use less salt if this is a problem for you, I use either Kosher Salt or real Sea Salt as additives affect us. You can also make a Pastrami Salmon which is quite amazing just by adding some additional seasonings. You can use Soy Sauce instead of the salt to cure and lend a different flavor pattern to the fish, so you have some flexibility to adjust things.
In short, you can go complicated or stay simple, your choice. I do hope you will try this and see. Of course, use the very best Salmon you can get your hands on. Fresh, wild or farm is also up to you, but be sure and try, you will be pleased. As for me, I've got some cream cheese, red onion, capers and tomatoes on hand that will make a lovely snack or even some Goat Cheese that will work wonders here too with some fresh dill..... Cold white wine, sparkling Italian wine or Champagne is good here, even some Sake will work beautifully as will Tequila!.... Anyway you slice it, this is a winner!!!!
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