Gravad Lax, a beloved cured salmon dish, is a must-have during Swedish holiday celebrations, especially during Easter. This traditional preparation method involves curing the salmon with salt, sugar, and dill, resulting in a sweet, salty, and tender delicacy that is incredibly mouth-watering.
Swedes usually serve gravad lax during Easter as part of a buffet table or smorgasbord that also includes pickled herring, smoked salmon, meatballs, bread, and cheese. The dish is usually enjoyed cold, thinly sliced, and served with boiled potatoes, sour cream, or crème fraîche, and garnished with fresh dill. Gravad Lax is a versatile dish that can be served as a starter, side dish, or main course with the classic mustard-dill sauce called Håvmästarsås. Check out the recipe for Håvmästarsås here.
To prepare Gravad Lax, you will need the following ingredients:
1000 grams of a fresh side of salmon
100 ml of salt
150 ml of caster sugar
1 tablespoon of roughly chopped white pepper
100 ml of roughly chopped dill, preferably the stalks.
It's important to use fresh and high-quality salmon for the best results. When choosing your salmon, make sure it has been deboned and descaled.
How to Make Gravad Lax:
Freeze the salmon for at least 1 day if you are unsure if the salmon is safe to eat raw.
In a bowl, mix salt, sugar, white pepper, and chopped dill to make the brine.
Take a deep dish or tray and spread half of the brine on the bottom.
Add the salmon, skin-side down, and cover it with the remaining brine.
Massage the brine into the salmon, ensuring that all sides are evenly coated.
Leave the salmon at room temperature (around 18-22 degrees Celsius) for 2 hours to start the curing process.
After 2 hours, place a heavy object on top of the salmon to apply pressure (e.g., a plate or a carton of milk).
Cover the tray with cling film or plastic wrap and place it in the refrigerator.
Leave the salmon in the refrigerator for 3 days. After the first day, remove the weight from the salmon.
Turn and rub the salmon with the brine 1-3 times a day.
After 3 days, rinse the salmon in cold water and pat it dry with kitchen paper.
Remove any bones and trim off excess fat if needed.
Now your gravad lax is ready to be served. Slice it thinly and enjoy it with some mustard-dill sauce called Håvmästarsås, fresh bread, and a glass of chilled white wine.
Easter is a time for celebration in Sweden, and gravad lax is just one of the many dishes that are enjoyed during this festive season. The dish has become an essential part of Swedish culinary culture, and no Easter celebration is complete without it. Gravad Lax's delicate flavour and tender texture make it a perfect addition to any meal, and it's a dish that is sure to impress both friends and family.
