Do you think that making Swedish Cured Salmon Gravlax is a long and complicated process? Nothing could be further from the truth. I’ll show how to make your own gravlax at home.
I just love a pot-luck. Don’t you? And with the great summer weather approaching it would be even better to take this feast outside. I have a vision of a checkered tablecloth lying on the grass, a few chilled bottles of wine and a magical array of delicious dishes. My contribution is a lovely sliced up slab of Swedish Cured Salmon Gravlax.
Swedish Cured Salmon Gravlax
When I think picnic I think of foods that preserve well. Even with a few ice packs, it can be hard to control the freshness of the dishes. Preserved fish fits the bill perfectly. This technique was invented by the fishermen of the Scandinavian countries during the Middle Ages. They would bury the salmon in the sand by the ocean.
Today this dish consists of ‘burying’ the raw salmon with salt, sugar, and dill. The cured gravlax is usually served with dill and mustard sauce, either on bread or with boiled potatoes.
Lox vs Smoked Salmon vs Gravlax
Real lox is made exclusively with the belly of the salmon. It is brined for weeks in salt. Smoked salmon can be made from any part of the fish. it is salt cured and then cold smoked. Gravlax is similar to Lox but with the addition of spices and it is weighed down while it is being cured.
When I saw this recipe on Not Quite Nigela I immediately bookmarked it for a future day. I am so fascinated with the idea of curing meats at home and I have dabbled a little bit already, such as this cured pork tenderloin. This was my first with Swedish Cured Salmon Gravlax. I kept Lorraine’s recipe as is, just perfect.
Cured Salmon Gravlax
- 500 g/1 pound centre fillet salmon with skin on
- 3 tablespoons salt
- 2 tablespoons white sugar
- 1 tablespoon pepper
- 1 tablespoon smoked paprika optional
- 1/2 bunch of dill
- In a bowl, mix the salt, sugar, pepper and paprika if using. Lay out two large sheets of cling wrap on a tray. Check the salmon for tiny pin bones by running clean hands over the flesh side of the salmon and removing with tweezers.
- Spread out half of the dill fronds onto the surface of the cling wrap and then lay out half of the salt and sugar mixture. Lay salmon fillet on it and then sprinkle with the remaining half of the salt and sugar mixture and then the rest of the dill. Wrap very well ensuring that there are no holes-use more cling wrap if needed.
- Place on the tray in the fridge and weigh down with cans. Turn twice a day and do this for 3-4 days. When ready, unwrap and remove the dill and salt and wash gently under icy cold water to remove excess salt.
- Slice thinly with the grain with a good knife.Serve with sour cream and/or fresh dill, finely sliced onions and capers. Don't forget the crackers.
PIN IT FOR LATER!
Between this and the cheese and the birch I swear there is nothing you can’t make from scratch!!! Great addition to our picnic
Although the gravlax looked fabulous, that you made a gouda is amazing!!! I would love to come to any picnic you were supplying for sure! Great addition to the party.
Bring the gouda too. The salmon is perfect for the picnic. I’m gonna try it, love salmon.
Great idea for the picnic. Love the gouda shot…=)
YUM! This DOES look easy to make yet I never do it! Thanks for the contribution, such a healthy way to enjoy a fatty, full flavored fish. And yes, I WILL take a piece of that gouda, yum!
Gravlax is on my bucket list! Just added your recipe to my recipe box…it looks fantastic!!!
i have been meaning to try my hand at homemade gravlax – but then i get all nervous and don’t follow through. you have totally inspired me to try, and i am especially loving the smoked paprika in this! awesome dish!
This gravlax is so lovely! It would make the perfect addition to an elegant picnic!
I have hopes of curing some local salmon I have discovered so I appreciate all your tips and recipe.
ooh, i must try this! always intrigued by gravlax, yours looks gorgeous 🙂
I am definitely making your version. The husband has been bugging me for some. Great jonb!
Beautifully prepared gravlax Evelyne and the gouda looks yummy too!
Your gravalax look amazing, Evelyne!Salmon is my favorite fish! Great dish for the picnic!
Aww squeaaaaal Eve! I’m so chuffed that you used my recipe and your gravlax looks gorgeous! 😀
I’m the same way, I’d love to dabble a bit in meat-curing. This recipe looks wonderful for gravalax, which would definitely be a fun addition to a picnic. And yes please, bring that Gouda along too! 😉
Adore salmon! I have never tried curing the salmon though. You make it seem so easy. A really fancy picnic, Eve.
Salmon in all preparations is one of my favorite things to eat. I’ve never tried curing it but it looks so easy, I’m definitely going to bookmark this and try it one day. It’s a lovely picnic item … light but tasty.
P.S. Very impressive looking cheese.
I also plan to make gravlav some day – minus the dill perhaps:)
Smoked paprika is a wonderful addition to gravlax, I’ve tried some combinations, curing with tea in the past, will try with smoked paprika next time.
Mmmm… Salmon. Though my favorite way to eat salmon is raw, as in sashimi. 😛