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!
Add blackberries, fennel seeds and aquavit to a blender and pulse until smooth.
Spread the blackberry mix on top of the salmon and tightly wrap it in cling film (several layers).
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.
Let sit in the fridge for four days before you unwrap it.
Wipe off the blackberry mix and salt mix with a paper cloth- do not wash it!
Slice very thinly and serve straight away.
Can be frozen after it has been cured.
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.