Gravlax with horseradish-mustard gravy
Gravlax means buried or dug in salmon in translation. It is a Scandinavian classic dish. Norway, Sweden, Denmark, and occasionally Finland are mentioned in the writings when it comes to gravlax. Salt was an expensive spice and it wasn’t easy to get. The fish was salted with a small amount of salt and turned into a birch bark and dug into the ground, where it did not rot but fermented slowly. Nowadays, such procedures are probably not done anymore, but instead of that one of the best ways to salt the fish that I know is discovered. The fish is salted with a mixture of salt and sugar, a little white pepper, and a small amount of vodka are added and kept at a temperature of a day or a few +4 degrees to turn fish fermented and delicious. The fish is then covered with fresh, chopped dill, cut into thin slices, and eaten with bread, rice cakes, Yorkshire pudding, or other garnish, or used as a snack.
Preparation time: 15 min preparation, 24h fermentation time
Level: easy
Quantity: one whole salmon filet
Ingredients:
Fish:
One skinned salmon filet, bones removed
3 tablespoons brown sugar
3 tablespoons sea salt
1 teaspoon finely grated lemon zest
2 tablespoons finely chopped dill
a little finely ground white pepper
30 ml of vodka
A large handful of fresh finely chopped dill
to serve
Gravy:
100 g of sour cream
1 tablespoon horseradish
1 teaspoon dijon mustard
for seasoning with sea salt and black pepper
Preparation:
1. Mix the sugar, salt, vodka, lemon zest, finely chop the dill stalks and add to the mixture.
2. Lightly grease the salmon filet with the mixture and wrap in cling film, let stand at +4 degrees for 24 hours.
3. Finely chop fresh dill, and cover with a good thick layer of chopped dill
4. Cut slices less than 0.5 cm thick with a sharp knife.
5. Place the fish slices on a plate, add a few quarters of lemon and serve
6. To make the sauce, mix the sour cream, horseradish, and mustard, season with salt and pepper and serve with the fish.
Ready!!
