Tuesday, December 29, 2009
It is definitely a season for salmon and especially for gravlax is a 'Scandinavian dish consisting of raw salmon , cured in salt, sugar, and dill, which is usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce, either on bread of some kind, or with boiled potatoes' ( quoting Wikipedia). In order to make this dish, I looked up some videos on the Internet and was amazed how easy it is to make it. The only thing is that we have to wait at least 24 hours before serving. I made them yesterday, tried today and it tasted really great. But packed again and left for the New Year's party as despite being easy to make, it is quite a festive dish for me. This time I ate it just with seasoned cucumber, but for the party I'll definitely make mustard and dill sauce. You still have 2 days until the end of this year, so give it a try!
What we need:
500 gr of salmon fillet with skin
250 gr of salt
200 gr of sugar
a good bunch of fresh dill
a good pinch of black pepper
( Some recipes advice using some vodka or rum)
What we have to do:
1. Clean the fish, mix salt, sugar, pepper and chopped dill and cover it with this mixture.
2. Roll cured fish into cling film. Place it in a fridge for 24-36 hours.
3. Before serving, remove remaining salt and sugar mixture, slice thinly. Enjoy!
You can also have a look at the video with all the instructions.