Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks) |
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Prep Time: 10 Minutes Cook Time: 2880 Minutes |
Ready In: 2890 Minutes Servings: 2 |
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Just had to cover all bases in the title there. ;) Swedish: Gravlax, Norwegian: Gravlaks. Grav means pit/hole/grave + lax/laks means salmon in the respective languages above. Frankly, I don’t eat salmon, but my husband loves this dish. Make sure you flip the package in the fridge every 12 hours to evenly marinate the salmon. The yield here varies wildly depending on how much each person eats and how it’s served (I’ve specified appetizers), so please keep that in mind. “Cook” time is marination. Ingredients:
1 lb salmon fillet (skin on, one piece) |
fresh dill (a lot) |
1/2 teaspoon fresh ground pepper |
1 teaspoon sugar |
3 teaspoons kosher salt |
3 teaspoons white wine |
Directions:
1. Rinse the filet under lukewarm water and pat dry. Remove any remaining bones with tweezers, pliers or a small child, then cut salmon in half crosswise.
2. Place the filet pieces on a large piece of aluminum foil.
3. Sprinkle the sugar, salt and pepper over 1/2 of the filet, then completely cover that with a thick layer of dill, making sure you only use the thin leaves of the dill and not the stems. Sprinkle the wine on last. Place the other half of salmon on top like a sandwich, skin side out.
4. Wrap up the foil into a firmly closed packet, place on plate and put another plate on top. Weigh down with something heavy (I used a gallon of milk) on the top plate and put in the fridge for 48 hours, turning the salmon every 12 hours to ensure even marinating.
5. When the salmon is ready, remove all the dill and set aside, then slice the salmon at a severe angle in the thinnest slices you can manage with an insanely sharp knife, parallel to the skin. The thinner the slice, the better it tastes!
6. Serve with fresh dill and pepper on buttered fresh toast.
7. Ok, just kidding about the small child.
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