Gravlax comes from Swedish which means buried salmon (grava et lax).
Its origin dates back to the Middle Ages, when keeping fish was a concern.
There was the technique of smoking and the technique of salting fish fillets and burying them in a hole.
This technique is widespread in all the Nordic countries.
The current gravlax technique involves cooking in a marinade (salt, sugar, pepper and dill).
The Gravlax Salmon Recipe:
Ingredients :
- 500 gr of salmon or trout fillet
- 100 gr of sugar
- 100 gr of coarse salt
- 1 bunch of dill
- Mix of crushed black pepper, coriander seeds, red berries
The steps of the recipe:
1.
In the bottom of a dish, spread the salt, sugar mixture with sprigs of dill and spices.
2.
Place the fillet flesh side up, cover with cling film.
3.
Place another dish and weights on top to crush the salmon and allow the flesh to come into contact with the salt-sugar mixture.
4.
Refrigerate for 24 hours.
5.
Pass the net under clean water and pat dry.
6.
Sprinkle with remaining spice and dill mixture.