The word gravadlax is translated as buried salmon, or salmon’s grave. Essentially it is cured salmon and the resulting food is eaten as finger food or with black bread. The fish is cut very thinly and usually displayed on a platter. It is not smoked.
To keep the fish from breaking, which it can do if cured for a long time, the salmon fillet is left skin on, and when finished, the slices are cut just to the skin then slipped off leaving the skin behind.
For 1 500 g piece of salmon, you need to make sure the fillet is completely boned and then use a lidded plastic container to cure the fish. Make sure the container is a tight fit for the fish, you don’t want the cure to dissipate away from where it is needed.
It is also best if the piece of fish comes from the centre of the side, so you have a uniform thickness.
For 1 x 500 g fillet:
40 g Sea salt
40 g light brown sugar
Juice and zest of 1 lemon
1 tsp crushed black pepper
Handful of dill
Handful of parsley
25 ml white wine (can use water)
25 ml white wine vinegar
1. Put all the ingredients (except for the fish) in a blender and make a paste.
2. Sprinkle salt on the bottom of the curing container and insert the fish on top.
3. Smear the cure mix over the fish, covering all sides.
4. Close the container and leave in the fridge for 4 days.
5. After curing, remove the fish and rinse under cold water.
Slice thinly and enjoy.
It is particularly lovely with salmon mousse spooned into the centre and wrapped with the fish.