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Blackberry Gravlax

September 3, 2017 By Therese 4 Comments

A delicious treat that is always found on the Scandinavian buffet table. The easiest luxury food you can make at home!

Blackberry Gravlax

Did you know that Gravlax doesn’t have to be salt, sugar and dill? Well sure, you need the salt and sugar to draw the moisture out, but the seasoning can be changed to whatever you feel like. Blackberry gravlax gets the most intense color and taste- a different taste than with the traditional dill seasoning.

This specific gravlax recipe was served as an appetizer for my first Nordic Supper event; Way to the North. Imagine a Icelandic crisp bread (read: soaked in beer), with a spread of local, aromatic goat cheese- topped with this blackberry gravlax. My guests was out of their mind of excitement.

Below is a recipe for the Blackberry Gravlax – the recipe for the crisp bread will be out in a couple of days!


Looking for a traditional Gravlax recipe? Check out this one!
Read more about my Nordic Supper here.

Print

Blackberry Gravlax

Yield 10 people

Ingredients

1 kg salmon filet

70 g sea salt

40 g sugar

2 tbsp pepper

400 g blackberries

2 tbsp fennel seeds

4 tbsp aquavit

Instructions

  1. Rub the salmon filet with sugar, salt and pepper.
  2. Add blackberries, fennel seeds and aquavit to a blender and pulse until smooth.
  3. Spread the blackberry mix on top of the salmon and tightly wrap it in cling film (several layers).
  4. Transfer to a baking tin and place something with a significal amount of weight on top, like a bottle of water or anything else heavy. This will make sure all the juices and seasoning will be absorbed by the filet.
  5. Let sit in the fridge for four days before you unwrap it.
  6. Wipe off the blackberry mix and salt mix with a paper cloth- do not wash it!
  7. Slice very thinly and serve straight away.

Notes

  1. Can be frozen after it has been cured.
  2. If you are either using a freshly caught fish or a fresh store bought one it’s a good idea to freeze the filet over night to make sure there is no bacteria left in the fish. Ask your fishmonger if this has been done before you buy it.

Courses Breakfast, lunch, brunch

Cuisine Nordic

Related

Filed Under: Denmark, Finland, Iceland, New Nordic Food, Norway, Recipes, Sweden Tagged With: crisp bread, fish, goat cheese, iceland, lax, salmon, seafood

Previous Post: « How to; Traditional Gravlax & Mustard Sauce
Next Post: Beer Battered Rye Crisp »

Reader Interactions

Comments

  1. Thistles and Kiwis

    September 3, 2017 at 21:35

    Looks wonderful!

    Reply
    • Therese

      September 3, 2017 at 22:42

      Thank you, dear!

      Reply
  2. David Robinson

    December 1, 2018 at 03:42

    Can this be done with trout?

    Reply
    • Therese

      December 1, 2018 at 09:40

      Oh, absolutely, Trout should suit very well with this recipe! Every fish and meat can be cured-I tried with cod once which was interesting and very tasty as well.

      Reply

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Nordic Cuisine

The best way to understand the Nordic region’s food culture is more than a trip to Ikea- it’s understanding our traditions, our nature and our people.

Nordic cuisine has never been extravagant, nor has it been fancy- it can best be described with the words of my favorite cafe in Oslo; “By serving a simple slice of waffle with strawberry jam and brown cheese with a cup of coffee on the side”. Nordic cuisine is known to be simple and with few ingredients- ingredients from the areas where we live and the lands surrounding us- like the woods, the sea, the mountains and the fjords. A blend between fresh, seasonal and preserved flavors- often put in jars and stored away in a dark pantry somewhere on a farm- only to be enjoyed and devoured throughout the seasons.

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