Norwegian Gravlax

Norwegian Gravlax

Gravlax is one of Norway’s most distinctive dishes. Gravlax, literally translating to “Grave-Salmon,” refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.

Today, however, a fresh, delicate flavor is achieved by curing gravlax with salt, sugar, and dill. This modern interpretation of this Norwegian dish is traditionally eaten on open-faced sandwiches or with stewed potatoes.

What is your favorite way to enjoy salmon? I’d love to see some of your favorite recipes!

Norwegian Gravlax

 

Ingredients:

For the Salmon:
1 approximately 2 pound salmon fillet, skin on
3 tablespoon salt
2 tablespoon sugar
1 tablespoon coarsely ground pepper
1 bunch dill, coarsely chopped

For the Gravlax Sauce:
4 egg yolks
1/2 teaspoon salt
1/2 cup vegetable oil or mild olive oil
1 tablespoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon white pepper
1 tablespoon mustard
2-3 tablespoon finely chopped dill

Directions:

For the Salmon:
Trim salmon fillets. Scrape the skin well and remove all bones (if any).

Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.

Gently press the remaining salt mixture and dill on the flesh side of the fillet. Refrigerate fish for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

For the Gravlax Sauce:
Add salt to the egg yolks and stir until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.

Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.

Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.