Scandinavian traditional Gravlax
Hi Dear Friends, today I'm going to share with you all a fantastic delicacy from Scandinavian which is the traditional Gravlax ( gravlaks the Norwegian spelling). I first ate Gravlax in a Hotel in Oslo and when I returned home I started making it. This recipe easily doubles and will keep (after the cure) for a week in the frig or it can be frozen ( better vacuum sealed). It's easy to make; the hardest part is the slicing. You can serve it with sauce or, my favourite, just plain with a dash of extra virgen olive oil and good bread, if you're adventurous, with some ice cold aquavit. There is no Cooking time but Curing time. This Scandinavian buried salmon (a term that would have been pleasingly intelligible to our own ancestors, “lax” being the Middle English word for that mighty fish before the Normans came along and introduced the Latinate salmon, and “grave”, of course, persisting to this day) is a relic of the time when fish was put into holes in the ground and covered in salt to preserve it for the wild and freezing winter ahead – no doubt something similar was practiced on the British isles, too. Fortunately, there’s no need to get out into the garden with a spade. It is incredibly quick to make, you only need salt, sugar and dill. Curing fish is one of the “most calming things you can do in the kitchen. Simply add the mixture to the salmon and leave it to work its magic in the fridge for a couple of days, then brush off, slice and arrange, it really is as easy as that. Best of all, making it yourself is so much cheaper than buying it. Ingredients: (6 servings), 750 g fresh salmon filet with skin on, 120 g sugar, 120 g salt, 8 tbs chopped dill, 1 tsp crushed white pepper. Sauce: 2 tbs mild Swedish mustard, 1 tsp Dijon mustard, 2 tbs sugar, 1½ tbs red wine vinegar, salt, white pepper, 200 ml (1 cup) extra vigen olive oil, chopped dill
To minimise the risk connected with eating raw fish, you might want to freeze the salmon before preparing it. When defrosted, scale the salmon and remove the small bones, but leave the skin on. Make a few cuts in the skin so the marinade will penetrate from below. Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 48 hours, turning the salmon filet a few times. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included. Gravlax sauce is served alongside the dill-cured salmon. Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
I recomend a La Pierrelée Chablis a white French wine to be tasted with the Gravlax. This wine is made from Chardonnay growing on both sides of the River Serein in the clay and limestone soils deriving from Kimmeridgian geological times. This "classic" wine provides the typical style that winelovers expect from the appellation. More than simply showing tart apples, the intricate La Pierrelée Chablis brings in a hint of dried earth and mineral. Since 1923 at Chablis in Burgundy, the meticulous care of the vine-growers working together under the banner of La Chablisienne has given birth to wines whose magnificence is amplified by the passage of time. These wines, coming from a mosaic of "climats", or vineyard plots, provide a pallet of emotions marked with a truly mineral touch. Chablis, half way between Paris and Beaune, forms the real gateway to Burgundy ’s treasure-house of wines.