Best Gravlax Scandinavian Cured Salmon Recipes

Gin and Juniper Cured Salmon - Scandinavian Gravlax image

Provided by French Tart

Time P2DT10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg fresh salmon, tail
2 ounces maldon crystal salt
3 ounces granulated sugar
1 tablespoon coarsely ground black peppercorns
6 tablespoons gin
2 teaspoons crushed juniper berries
2 tablespoons fresh dill, roughly chopped
mayonnaise
whole grain mustard
sugar
fresh dill

Steps:

Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.

GRAVLAX (SCANDINAVIAN CURED SALMON) image

Yield 8 servings

Number Of Ingredients 9

3 tablespoons kosher salt
2 tablespoons sugar
2 teaspoons white peppercorns, crushed
1 teaspoon whole allspice or coriander, crushed
1 large bunch dill (about 3 ounces)
Two 1/2-pound center-cut salmon fillets, in 2 equal pieces
1 tablespoon cognac or vodka or aquavit (optional)
Black bread
Mustard

Steps:

In a small bowl, mix together the salt, sugar, peppercorns, and allspice. Chop the stems and leaves of the dill. Lay a piece of the salmon, skin side down, on a piece of plastic wrap large enough to wrap both fillets. Sprinkle the fillet with half the spice mix, moisten with half of the cognac, if using, and cover with all the chopped dill. Cover the second fillet with the spice mix and cognac. Sandwich the 2 fillets together and tightly wrap in the plastic wrap. Make sure the fillets are held tightly closed with a good seal. Place the wrapped salmon on a plate and weigh it down with a 1-pound can or weight. Place in the refrigerator. Every 12 hours or so, open the package and baste the fish with the liquid that has formed around it. Let the salmon cure for at least 24 or up to 36 hours. When the salmon is ready, scrape the dill mixture off with a spoon and refrigerate the fish until ready to serve. To serve the gravlax; slice thin pieces at a 45-degree angle with a long, sharp narrow knife. Lay the gravlax out on a platter and serve it with black bread and a bit of mustard. The gravlax will stay fresh for a week wrapped in plastic in the refrigerator.