Originating from Scandinavia, salmon gravlax is a traditional dish prepared from raw salmon marinated in a mixture of salt, sugar and dill. The term gravlax literally means "buried salmon", a technique used in the past to preserve fish. Simple to make, usually served for parties, this dish is naturally gluten-free, making it an ideal choice for an aperitif or a light and elegant starter.
Ingredients
Preparation
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Preparing the salmon: I chose to remove the skin from the salmon, but you can keep it. Check that there are no bones left in the salmon. Run it under cold water and dry it gently with absorbent paper.
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Preparation of the marinade: In a bowl, mix the salt, sugar, black pepper, and lemon zest.
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Salmon marinade: Place a large piece of cling film on the work surface. Spread half of the marinade on the film, place the salmon fillet on top (skin down) and cover it evenly with the rest of the salt and sugar mixture. Add the chopped dill and pink berries all over the surface of the fish, then sprinkle with a squeeze of lemon juice. Wrap the salmon tightly in the cling film so that it is well sealed.
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Rest in the fridge: Place the salmon in a deep dish or plate to collect the juice from the marinade. Let it sit in the refrigerator for 24 to 48 hours, turning it every 12 hours.
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Rinsing and slicing: After the resting time, remove the cling film and rinse the salmon well under cold water to remove excess salt and sugar. Dry it carefully. Slice the salmon into thin strips using a sharp knife and sprinkle with dill.
Note
Conservation
Gravlax salmon will keep for up to 4 days in the refrigerator in an airtight container.
Serve the salmon with a salad of lamb's lettuce and a yogurt and sweet mustard sauce.
