from Andreas Viestad

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from Episode 103: “Merry Christmas”

When you make your own gravlaks, you should use only the best quality fresh fish. To be sure that it is safe, you can freeze it for 1 day before eating.

Two 3-pound salmon fillets, skin on, de-scaled
1/3 cup salt
2/3 cup sugar
1 tablespoon coarsely ground black pepper
3 tablespoons finely chopped fresh dill
1 teaspoon caraway seeds
2 tablespoons aquavit or brandy

Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish. Add pepper, fresh dill, and caraway seeds. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a weight on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.

To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices. Serve with mustard sauce.

Mustard Sauce for Gravlaks
makes 2 cups

6 tablespoons sweet grainy mustard, or to taste
2 to 3 tablespoons Dijon mustard
1 tablespoon sugar, or to taste
1 to 2 tablespoons vinegar
1 cup vegetable oil
2 to 3 tablespoons finely chopped fresh dill

Combine all the ingredients except the oil. Mix well, gradually stir in the oil.

Tellus Works AS/ New Scandinavian Cooking