Graaved salmon – simple but restaurant-style recipe

Posted on Nov 8th, 2024

by Joseph Bicknell

Categories:

Seafood Recipes

graaved salmon simple but restaurant style recipe

Last Updated on December 15, 2024

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Time to prepare: 24 h

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1 Simple but restaurant-style gravad salmon

1.1 Grey salmon

1.2 Ingredients

1.3 Preparation instructions

1.4 Notes

Simple but restaurant-style gravad salmon

Gravlax or gravad salmon is a Nordic dish of salmon, salt, sugar and dill. It is an appetizer, usually served with either bread and homemade bread rolls or boiled potatoes. Gray salmon is also a popular restaurant dish, served in many places. What many people don’t know is that it’s actually very easy to prepare, even at home. Preparation takes just 5-10 minutes, and the bigger job is simply waiting at least 24 hours for the fish to season in the fridge.

Grey salmon

Ingredients

300-400 g salmon

salt

pipart

brown sugar

dill

2 tablespoons cognac

Preparation instructions

Sprinkle the salmon with 1 tablespoon of coarse salt, 1 tablespoon of pepper and 1 tablespoon of brown sugar, free-hand, so that they leave a coarse layer on the salmon.

Wrap the seasonings and turn the fish over once. Don’t put anything that falls out back on top of the fish.

Pour 2 tablespoons of cognac over the top and sprinkle over a good amount of chopped dill. Press everything into the fish, put something heavy on top of the fish and refrigerate for 24-48 hours. The length of time depends on how dry you want the gray salmon.

Notes

Serve the gray salmon with the potato and tartar sauce: chop into small cubes as much fresh cucumber as pickled cucumber. Add 2-3 tablespoons of mayonnaise on top of the cucumbers and the same amount of thick sour cream, or if you want a lighter version, add Saarema unflavoured yoghurt, as it has the right consistency, the others are too liquid for tartar sauce. Then add salt and pepper to taste, let it stand.

If you’re making with large cucumbers, let the cut cucumber stand in a bowl and pour off any water that comes up, or remove some of the seeds from the cucumber, otherwise the sauce will be too watery.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.