Gravlax Recipe
Description: Gravlax, a staple on our holiday table, whether for Christmas Eve or New Year’s Eve, is a delightful treat that brings a touch of Scandinavian tradition to your celebrations. Forget about store-bought smoked salmon; with this recipe, you’ll craft your own exquisite gravlax that’s bursting with flavor. Plan ahead as the salmon needs to marinate with the spices and dill for 3-4 days before it’s ready to be served.
Recipe Category: Christmas 🎄
Keywords: Hanukkah, Brunch, < 30 Mins ⏲️
Nutritional Information (per serving):
- Calories: 198.5
- Fat Content: 5.5g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 78.8mg
- Sodium Content: 3590.4mg
- Carbohydrate Content: 5.2g
- Fiber Content: 0.6g
- Sugar Content: 4.2g
- Protein Content: 30.6g
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Salmon fillets |
| 1 | Caraway seed |
| 2 | Anise seed |
| 5 | Crushed red pepper flakes |
| 1/2 | Black peppercorns |
| 1/2 | Salt |
| 3 | Sugar |
| 2 | Fresh dill |
| 4 | Eau de vie |
Instructions
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Preparation: Begin by rinsing the salmon fillets in cold water and gently patting them dry with paper towels.
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Crush the Spices: In a mortar and pestle, crush the caraway seeds, anise seeds, juniper berries, crushed red pepper flakes, and black peppercorns until they form a coarse mixture. Alternatively, you can place the spices on a cutting board and crush them using the underside of a heavy skillet.
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Combine Spices and Dill: In a bowl, combine the crushed spices with salt, sugar, and chopped fresh dill, ensuring an even distribution of flavors.
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Prepare the Salmon: Take one of the salmon fillets and place it skin side down in a deep ceramic dish large enough to accommodate both fillets. Rub the surface of this fillet with half of the spice and dill mixture.
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Create the ‘Sandwich’: Place the second fillet on top of the first, skin side up, effectively creating a ‘sandwich’ with the spice and dill mixture layered in between the fillets.
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Add Aquavit and Weight: Pour the aquavit over the salmon, ensuring it covers the entire surface. Cover the dish tightly with plastic wrap, then place a heavy weight, such as two plates or a saucepan, on top of the fish to press it down.
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Marinate: Refrigerate the salmon for 3 to 4 days, flipping the fillets every 12 hours and basting them with the brine that accumulates in the dish. This marinating process allows the flavors to penetrate the salmon fully.
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Slice and Serve: Once properly marinated, remove the gravlax from the refrigerator. Dust off any excess spices and thinly slice the salmon on the diagonal, similar to how smoked salmon is typically served. Use a sharp, thin knife for clean cuts.
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Accompaniments: Serve your homemade gravlax with mustard sauce and slices of dark rye bread for classic open-faced sandwiches. Alternatively, offer mustard, pickles, and capers for a delightful accompaniment.
With its rich flavors and melt-in-your-mouth texture, this homemade gravlax is sure to impress your guests and elevate any holiday gathering. Enjoy the festive flavors and the satisfaction of crafting this Scandinavian delicacy from scratch! 🐟🎉
