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How to; Traditional Gravlax & Mustard Sauce

August 27, 2017 By Therese Leave a Comment

What is Gravlax?

Gravlax is one of the easiest and oldest recipes from the North and also the most known worldwide. Gravlax is a salmon that has been cured in salt and sugar, and has been infused with the aromatic flavor of dill. Gravlax is often found with dill as an aromatic spice- whereas smoked salmon is commonly found without any form of herb.

Gravlax comes from the Scandinavian word “grav” which means “to dig”, which was a way to preserve and ferment the freshly caught salmon during the middle ages. Fishermen would rub the fish with salt and bury the fish under the sand on the beach. Today, there is not so much digging in the sand on beaches, but found more often in the comfort of our own homes.

Flavors

Even though dill and aquavit is one of the most common and previous flavors for a Gravlax- that doesn’t mean you have to do this every time. Why not experiment a little? Beetroot cured salmon is one of many favorites- or what about this blackberry cured gravlax?

Other flavors that are commonly loved are fennel, horseradish, cilantro- or how about a christmas version with warming spices like star anise, cinnamon, cloves and ginger? You can literally use everything you want- but remember that the salt/sugar rub is neccessary to cure the salmon. The salt draws liquid out of the salmon, curing and and in a way “cooking” it.

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Traditional Gravlax & Easy Mustard Sauce

Gravlax is an old tradition from the Nordic region – why not try and make your own? It’s super easy!

Ingredients

Gravlax

1 kg salmon filet, skin on

70 g sea salt

40 g sugar

3 tbsp dill, finely chopped

3 tbsp aquavit (optional)

Mustard Sauce

1 egg yolk

1/2 decilitre dijon mustard

1/2 decilitre sweet mustard

1 tbsp sugar

1 tbsp white wine vinegar

1 decilitre sour cream

2 tbsp dill, finely chopped

Instructions

Gravlax

  1. Put the salmon filet in a suitable baking dish.
  2. Rub the salmon with salt, sugar and dill.
  3. Lightly sprinkle aquavit on top.
  4. Pack the fish filet in cling film, prefferably several times to make sure it’s sealed in.
  5. 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.
  6. Let sit in the fridge for 3-4 days – turning it half way.
  7. Unwrap the salmon and remove the rub with a paper cloth (do not wash it off).
  8. Thinly slice the salmon and serve.

Mustard Sauce

  1. Combine egg yolk, dijon mustard, sweet mustard, sugar and vinegar in a bowl. Stirr well.
  2. Add sour cream and finely chopped dill and blend everything together.
  3. Serve a dollop on each gravlax serving.

Notes

If you want to make a lot of gravlax, put one filet on top of the other to make two at once!

If you don’t have a hand mixer, you can make the mustard sauce by hand. Add all the ingredients in a bowl and stirr constantly as you add a small amount of oil.

Keeps for a couple of days in the fridge.

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Filed Under: Recipes

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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.

Food is one of the most important things we have in life- and we should all have enough knowledge about food to be able to live a long and happy life. It should not be a burden- nor should it be boring. Food should be something that makes you thrive to be able to live the life you want, it should bring people together in the most wonderful way and last but not least- it should be fun.

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