Tasted, Drank, Seen!
Tasted: Homemade gravlax
You are hosting and do not have much time to devote to appetizer bites, but you still want to impress your guests? Dare the gravlax! Much simpler than you might think, gravlax is the perfect recipe for showcasing homegrown salmon while exploring the culinary traditions of our Scandinavian friends. And let it be said, gravlax is fun to say!
Of Swedish origin, the word gravlax refers to fresh salmon cold-marinated in salt and sugar, to which we can add herbs, spices, citrus zest, juice or alcohol, depending on our allegiances. The classic Swedish recipe includes dill and juniper berries, but the variations are endless.
As your gravlax will be raw, so to speak, you must first choose an impeccably fresh salmon, which has not been frozen. The skin of the fish must not have been removed. Also avoid fillets that are too thick, as their flesh will absorb the marinade less well.
The stages of preparing a homemade gravlax
— 2 salmon fillets, about 1.5 kg each
— 250g coarse salt
— 200g brown sugar
— 30g crushed star anise
— 1 bunch of chopped dill
— 1 bunch mint, chopped
— 25 ml of Sambuca or pastis (optional)
Place one of the two fillets on a grid (skin side on the grid) under which you will take care to slide a plate to collect the excess marinade.
Mix the other ingredients and cover the flesh of the fish with this marinade. Place the second fillet on the first, skin side up, so that its flesh is in contact with the marinade.
Cover this “sandwich” with cling film and refrigerate for 24 hours. 24 hours later, flip the sandwich over and put it back in the fridge for another 24 hours.
Rinse the fillets well, but without being overzealous, pat them dry with paper towel and cut the flesh into thin carpaccio-style slices. Serve your gravlax with bagel chips, caper sour cream, orange zest and a little fennel remoulade.