Trying out food from other cultures is a hobby of mine. There are only so many burgers and salad you can eat before your belly goes AWOL and demands more interesting food. You have seen an abundance of Thai, Indian, Moroccan, and (ooooooof course) Mexican-inspired recipes on this site, but never have you ever seen a Nordic recipe.
For this reason, I decided to try my hand at Swedish Gravlax, and lemme just tell you: the obsession is real.
Gravlax….what the heck is it? Gravlax is cured raw salmon, also known as lox. You simply take a high-quality sushi grade salmon fillet, pack it with salt, sugar, and dill, wrap it up all tight like you’re swaddling a baby, then let it sit in your refer for two days. If you’re using a uuuuuuuuge piece of salmon, you can cut it in half, pack the top with the salt/sugar/dill and lay the two pieces on top of each other (with the flesh touching) before wrapping it.
You want to be sure you use a sushi-grade or a previously frozen (at -10 degrees F) salmon fillet in order to ensure there are no funky critters (parasites) in the salmon, because it stays raw.
And that’s it! That’s all it takes for an 1. Swedish-inspired appetizer 2. Delicious raw recipe and 3. Brownie points for being utterly completely awesome for curing your own fish.
I enjoyed my gavlax on crackers with cottage cheese and capers, but you can also go the bagel and cream cheese route, or even add the salmon to your morning breakfast or dinner salad. There are plenty of ways of enjoying this delish dish!
Swedish Gravlax Recipe – NORTH Festival
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- ½ teaspoon ground black pepper
- 1 bunch fresh dill stems removed
- 1 lb frozen salmon filet thawed
- Fun cracker or rustic crusty bread
- Cottage cheese or your favorite soft cheese
- Fresh dill
- slices Lime
In a small bowl, mix together the salt, sugar, and ground black pepper.
Rinse and pat dry the salmon fillet and lay it on a long piece of plastic wrap.
Sprinkle all of the salt/sugar/pepper mixture on top of the salmon fillet.
Lay the fresh dill on top and tightly (but gently) wrap the salmon so that there is no air inside.
Place the salmon on a plate and refrigerate for two days.
Unwrap the salmon and rinse off the salt and sugar and pat the fillet dry. Discard the dill.
Using a sharp knife, slice the fillet diagonally so that you end up with the widest and longest cuts. Serve these slices by themselves, or on a cracker with capers, dill, and cheese.