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Graaved salmon – simple but restaurant-style recipe

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Time to prepare: 24 h

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

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  • 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.