Gravadlax
Jules and I love salmon -which is full of good things for you!- but we particularly love cured salmon. And I cure salmon quite regularly now, but I had yet to make Gravadlax (literally cured salmon), following the authentic Swedish recipe. Well, now I have, and I can only recommend it if you have a side of salmon and you want to make something different than your (also very good) poached fish. Plus, leftover Gravadlax makes tasty breakfast and beautiful smärgåsar (sandwiches)!
Ingredients (about 900 grams/2 pounds):
2 1/2 cup coarse sea salt
2 1/2 cups caster sugar
1 teaspoon black peppercorns
10 to a dozen sprigs fresh dill
1 (900-gram/2-pound) side fresh salmon, filleted
In a large bowl, combine coarse sea salt and caster sugar, stirring well to mix.
Grind black peppercorns with a pestle in a mortar, and stir into the salt and sugar mixture.
Finally, finely chop dill, and stir into the mixture as well, until well-combined.
Unwrap a large portion of cling film, without cutting it. Arrange about a third of the dill salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. Top with remaining two thrids of the dill curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 24 hours, up to 48 hours.
The next day, remove cure, and wash salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels.
Serve Gravadlax with Senap och Dillsås, and rye bread or toasted Brioche.
