My favourite thing about Christmas, apart from family, is food. And my favourite Christmas food is gravad lax (or ‘gravlax’ as it’s usually known in English). My mum has made it every Christmas, and on a few other occasions, for as long as I can remember. Once you’ve had homemade salmon, you just can’t go back to the vacuum-packed stuff, and since I won’t get to eat my mum’s salmon this year, I had to make my own. It’s really easy to make as long as you have time (it needs a few days to cure in the fridge) and good quality ingredients. Here’s my recipe, which is easily scaled up or down. I’ve made it with only a couple of portion-sized pieces before, and this year I made it with just over 2kg salmon. Yum!
Adapted from Härliga Helger by Charlotta Malhotra and Jessica Staël von Holstein
1kg fresh salmon fillets
50 ml sugar
50 ml salt
1 tbs crushed (not ground) white peppercorns
1 bunch dill
Cut the salmon into two equal pieces and remove any bones. Rinse and dry with paper towels. Mix the white peppercorns with the salt and the sugar, then rub all over the fish, including the skin. Place the fillets against each other with the dill in between them, skin sides out. Place in a dish or plastic bag (make sure to seal it properly!) in the fridge with something heavy on top of it. Let it cure for at least two days (the longer you leave it, the more flavour it gets), turning once or twice a day. Cut into thin slices (as thin as possible) and garnish with fresh dill. Traditionally served with Hovmästarsås (which I don’t personally like). You can make your own or just buy it from Ikea.
Since my batch is still curing in the fridge, I’ll have to show you pictures after Christmas. I can’t wait to dig in!