Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Atlantic Salmon Gravlax Recipe
History and origin of gravlax
The name “Gravlax” has its origins in Scandinavian countries. More commonly, we speak of “ dig salmon " or “gravet lak”. To understand the history of the recipe, we have to go back to the Middle Ages. To bury the fish in cold sand, fishermen had to dig a hole. This process contributes to the fermentation of the fish. Salting was also used because it extended the shelf life of the meat.
Today, this fermentation is replaced by a marinade made from dill, sugar and salt. This soaking helps tenderize the salmon. You will enjoy a subtle combination of flavors. Note that the dug now gives way to refrigeration.
Ingredients
- 1 kg of salmon fillet
- 30 g of salt
- 15 g of sugar
- A teaspoon of ground white pepper
- A bunch of chopped fresh dill
- Three tablespoons of white brandy or grape alcohol
Preparation
Start by preparing the marinade. Cut your salmon in half and place the slices in a mold with the “skin” side down. Coat your fish with the “salt and sugar” mixture. Continue by sprinkling your fish with dill and white pepper. Drizzle everything with your grape alcohol or white brandy. Place one piece of fish on top of another. Cover your fish with plastic wrap and place everything over a light press. In this case you can use two plates.
Keep the fish at 8°C in the refrigerator for 3 to 4 days. Remove the leaves and let the fish dry using absorbent paper. You can cut thin slices of your fish to serve with salad or raw vegetables.
Traditionally, Atlantic salmon gravlax is served with boiled potatoes and a mustard sauce. To remind you of Canadian flavors, you can use maple butter mustard which mixes the sweetness of this good maple butter with the excellence of Dijon mustard. Otherwise, why not vary the pleasures with smoked maple mustard? This condiment goes perfectly with sandwiches, but it will certainly enhance the taste of the potatoes you serve with the salmon.
You can keep your gravlax for five days if you can store it below 8°C. You must freeze it if you consider keeping it for more than two months. Be careful to wrap the fish well in this case. Remember that this dish contains alcohol. This ingredient allows you to macerate and work the fish flesh in addition to protecting it from bacteria.
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