Easy to make and tastes like smoked salmon for half the price!
I love Gravadlax. Every year I make a whole salmon for Christmas and it has become part of our festive ritual now! It is so easy to make and it is always so special, everyone loves it. It was originally created in Scandinavia to preserve salmon after the season finished but is now eaten all around the world.
It’s also packed with Omega three – an amazing brain food which I referred to in my last article on Food for thought. Omega three is one of those super foods that maintains and builds the structure of our brain.
Buy the salmon fresh and prepare it straight away. You can use this recipe for any amount of fish – even a small amount will work just adjust the ingredients. The amounts are not critical in this recipe.
If you live alone and want to try it, Jaques Pepin has an interesting recipe for instant Gravadlax which uses smaller amounts of fish and is made on the plate – see his YouTube video below.
Remember, this lasts for days after it is prepared if kept in the fridge.
There are many dishes that can use Gravadlax but it is great simply as a starter or lunch served with brown bread and mustard sauce.
Grummitt Gravadlax – Full Recipe
Ingredients:
Two fillets of salmon
4 cups of raw sugar
4 cups of rock or sea salt
1 tbsp of dill tips (optional fresh dill if available)
1 cup Vodka (optional)
Start to prepare 3 days before serving.
Ask for two fillets that are about the same size and shape or ask for a whole fish to be filleted for you.
- Sprinkle a cup of salt and sugar mixed on the base of a dish large enough to contain the whole salmon. Place one fillet skin down on the mix.
- Sprinkle two cups of salt / sugar and dill tips (or a large sprig of fresh dill) onto the flesh. If you are using Vodka – add it here first.
- Place the second fillet onto the first, matching it as far as possible, flesh to flesh – skin up.
- Sprinkle the final cup of mixed sugar and salt over the skin of the fish.
- Cover with cling film.
- Place another dish or plate on top and put it into the fridge with a weight – a couple of cans would do.
Take the fish out every 12 hours, lift the cover and baste with the juices that will come out of the fish. After three days, it will be ready to eat or use in any other dish that can use smoked salmon. If you leave the fish longer than three days, it will simply get more firm. I have left mine for up to a week in the juice and it has been fine – just a bit harder and a bit salty!
Serving
Personally, I wash or wipe the juice off before serving as I find it too salty. Then simply slice off the skin thinly against the grain. If you like chunks – that works too! I serve the slices on a plate with salad and dill mustard sauce. The dill and the mustard are a great foil for the richness of the salmon.
Quick Dill and Mustard Sauce
Mix two parts mustard (I prefer Dijon) and one part mayo (I use Best foods)
Stir in a good helping of dill tips (available in the herbs section of the supermarket) or a handful of finely chopped fresh dill. Mix and serve.
There you have it! Eating food that is great for your brain can be quick, easy and relatively inexpensive. Most importantly, it is delicious and really special.
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