Gravalax

A recipe handed to me by a Norwegian chef when we lived in Stavanger. I adored the bustle of buying the freshly landed salmon from the small fish market on the quayside in the centre of town. Don not be scared to make it - it is really simple and incredibly economical to feed a crowd. I have provided proportions rather than specific quantities which depends on the weight of the salmon. This dish is a sliver of Norway to share with the world.

Category:  Starters & Salads , Canapes & Cocktails  - 
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Ingredients

For 1 people

Recipe

  • salmon fillet, skin on
  • 60 g salt and 60 g sugar per kilo of salmon
  • fresh dill, chopped
  • flavouring for example brandy, vodka or pernod work well
  • mustard seeds
  • black pepper
Gravalax

Gravalax Directions

  1. Remove any bones from the fillet. Wipe clean with kitchen paper but, do not remove the skin. Place the salmon, skin side down, in a non-metallic dish. The fish should lie flat. Rub the dry ingredients into the salmon, working it into any crevice. Pour a 'slug' of liquor over it then cover the dish with cling film. Leave in the fridge for 3 - 4 days (depending on the size of the fillet), basting regularly. The salmon will change from its raw state to firm textured with an opaque 'cooked' appearance. Serve in wafer thin slices.
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