Approx cost: €50
Approx calories (per 100g): 160
Approx preparation and cooking time: 3-4 days
I’m going to be brief – it’s about a billion degrees celsius in the apartment today, there’s no air movement, we started having some rain and a thunder storm a few minutes ago but I guess it was even too warm and sweltering for old man Thunder to rear his head and that soon petered out. However, I wanted to post this earlier, but now will have to do. Last week was Midsummer, and as per usual at our place around this time of year, we celebrate Swedish Midsummer. A central part to the traditional “Midsommar” table is Gravlax, along with potatoes, meatballs, pickled or soused herring, hard bread and soft, flat bread, among other yummy stuff. After (or maybe it’s before… regardless, this next part is a tradition we don’t partake in alas) eating yourself silly, everyone then dances around a curiously shaped pole and does a dance called The Little Frogs. You can find a number of humorous videos on YouTube of this dance if you were that way inclined
Anyway, on to the food. Gravlax is super awesome, and delicious, and actually really easy to make too. There is very little that can go wrong with it. Just make sure you have a good, fresh piece of fish and don’t skimp on the salt and sugar and you’re good to go! Remember to make it a few days in advance! There are many different things you can add to the cure – herbs, spices – but if you’ve never made it yourself before it’s nice to just try a very simple recipe first, and then build on that over time to customise it for yourself!
- 1 Salmon fillet with skin (any size really… I prefer to buy an entire half fish)
- Equal parts Salt and Caster Sugar (For a large piece like mine you need about 2dl (1 cup) of each)
- 1 big handful of fresh Dill
You’ll also need
- Plenty of plastic food wrap (cling-film)
- Start off by washing the salmon fillet, scraping away any loose scales on the skin and removing any noticeable bones. If not already done by the fish seller, trim away any funky bits from the edge – rough edges, fatty parts… try and make it neat and tidy. Place skin side down on a large board and then mix together the salt and the sugar. Rub all the mixture over the salmon, sprinkling it on and pushing it firmly into the flesh.
- Cut the fillet in half and fold it over on itself, flesh sides inwards and then wrap it tightly in cling-film.
Place inside a plastic bag and store in the refrigerator for 2 - 3 days. After this time, remove from the refrigerator. Remove the plastic wrap and rinse off the cure and pat dry. Cover the flesh with finely chopped dill and place the top back on top again and wrap well with cling-film once more before returning to the refrigerator for another 24 hours or so, to allow the dill flavour to infuse into the fish.
- After this time, remove, unwrap and slice along the base with a sharp knife to remove the skin. Discard and cut the fish thinly and serve. In addition to making a great midsummer feast you can also top off scrambled eggs with it among a multitude of different things. It will keep well in the refrigerator for about 1 week once finished. If you have too much left over you can cut into smaller pieces and freeze it. It will last in the freezer for about 6 months and taste almost just as great once defrosted! Enjoy!