The classic gravadlax technique is to use equal quantities of salt, sugar, and dill but I like to up the dill ratio a little as I find it gives a more aromatic finish. I also add coriander seed and black peppercorns to give depth of flavour.
The one rule I always follow is do not use supermarket salmon unless you’re prepared to freeze it first. Gravadlax is a curing technique that draws moisture from the fish, prolonging its shelf life. Very fresh, high quality salmon can be cured straight away, but supermarket-bought pre-packed salmon may have been packaged for a number of days before it gets to you, so it MUST be frozen for at least 36 hours in order to kill any parasites that may be present. Once frozen solid, remove the fish from the freezer and allow it to defrost, covered, in a refrigerator.
The gravadlax can be made with orange, lemon, or grapefruit zest in the curing mix to add a citrus note to the finished dish. Or finely chopped beetroot, which gives a wonderful deep red colour to the salmon.
The recipe given will produce enough curing mixture for 2 x 150g (approx.) fillets. If making a whole gravadlax salmon, triple the quantities given.
- Method :
1. Ensure that the salmon is clean and dry. De-scaled, but with the skin remaining.