It was Christmas morning- our dinner table from the previous night magically turned into a extravagant breakfast table with all the Nordic foods one could imagine. Four types of pickled herring, scrambled eggs, rye bread, potato flat breads and gravlax by the plenty. I took out the beetroot gravlax with dill & aquavit I made a couple of days a head. Slicing it in thin slices- enjoyed on rye bread with a thin layer of cream cheese and freshly chopped dill. If you want to top it off and go off with a shablaam- I reccomend making a mustard sauce to go with it- delicious!
Gravlax was a way to preserve fish- where they salted the fish, wrapped it in cloth and burred it under ground for storage. Today its not buried under ground, but in our fridge instead- and it’s so delicious we don’t really store it for long either.
Gravlax can be enjoyed at all times- and it is something I enjoying making for a nice weekend breakfast, or when I have a get together of friends for lunch. By eating it with a real Danish rye bread where we would get a good source of fibre and slow carbohydrates it will give us a good, balanced meal and keep us full throughout the day. The fish itself contains a bunch of healthy fatty acids and the essential fatty acid called omega 3- and vitamine D, which is espeically good for our health during the winter months.
Beetroot Cured Gravlax
1 kg salmon filet, skin on
70 g sea salt
40 g sugar
1 beetroot, grated
3 tbsp dill, finely chopped
3 tbsp aquavit (optional)
- Put the salmon filet in a suitable baking dish.
- Rub the salmon with salt, sugar, dill and grated beetroot.
- Lightly sprinkle aquavit on top.
- Pack the fish filet in cling film, prefferably several times to make sure it’s sealed in.
- Put something heavy on top, like books, milk or anything else you have at hand. This is to make sure everything is absorbed into the fish filet.
- Let sit in the fridge for 3-4 days – turning it half way.
- Unwrap the salmon and peel off the rub, do not wash it off.
- Thinly slice the salmon and serve at once.
- Keeps for a couple of days in the fridge.