How to Make Gravlax-Cured Salmon and Smørrebrød with Gravlax

Gravlax in Danish literally means salmon in a grave. During the middle ages, fishermen would salt salmon and let it ferment by burying it in a hole above high-tide line. Today, the salmon cures in the refrigerator over several days, during which the salt and sugar will draw the moisture out of the salmon.     

Gravlax – Cured Salmon

Makes 10 -12

2 2 lbs. salmon filets with skin,5 tbsp., salt,5 tbsp. sugar, 2 tsk. white pepper, 2 bunches of dill 

dressing:5 tbsp. Dijon mustard,2 tbsp. brown sugar,2 tbsp. white wine,3 tbsp. finely clipped dill, ½ cup oil,salt and pepper

 To make cured salmon, remove all bones and sprinkle both salmon filets with salt, sugar and pepper. Place 1 filet in a deep dish. Clip dill over filet in dish and place the second filet on top with thick end on top of the thin end. Cover and refrigerate for 2 days. Turn fish over after one day and pour any liquid off.j

 

To make dressing, combine all ingredients except oil. Whip oil in a thin stream into dressing. Season with salt and pepper.

 

10-12 slices of buttered sour dough bread

Garnish: fresh dill

To assemble, do not remove dill, cut salmon in very thin slices diagonally across grain and place as many slices as you wish on each piece of buttered sour dough bread. Pass the dressing so guest can take as much or as little as they wish.

 

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