Friday, 18 December 2015


Make your own Gravad Lax this Christmas. In Sweden most people do. And that is were this dish has it´s origin, and me. Gravad means "buried", in the old days the fish was marinated in salt and sugar and buried (well wrapped in cloth) in the ground (it is cold in Sweden in the winter) and left for a couple of days. These days the fridge does the job. This is what you need. This is my slightly updated and modern version. Play around with the seasoning, the important bit are the salt the the sugar! Per kilo of fish fillet (Salmon) you need 4 tablespoons of salt (I use Maldon flaky sea salt but any basic salt will do) 4 tablespoons of sugar and 2-3 teaspoons of course ground pepper. One bunch of dill, the zest of one lemon and one lime. A drizzle of honey on each fillet and if you fancy, 1 g of saffron. Mix a little bit of the salt with the saffron and grind it in a mortal and pestle and mix with the rest of the salt, sugar and pepper. Add the zest. Chop the dill. Rub the fillets with the spice mixture and put the rest on top. Then spread the dill generously and drizzle the honey on top. Put two "rubbed" fillets on top, flesh to flesh, of each other and wrap in a plastic bag. Keep in the fridge for two days. Turning them occasionally. After the two days, scrape of the excess of the salt&sugar mix and re wrap in plastic bags. Will keep in the fridge for about 4-5 days. Suitable for home freezing. Serve with gravlaxsauce or sour creme mixed with a bit of honey. Enjoy!

The GravLax in the making. In Sweden the fish has a given place on the Christmas Smörgåsbord.

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