Gravlaks Nation

photo: Erik in Oberlin

Photo: Erik in Oberlin


(Dear MAC: )

I just made gravlaks this morning--two kinds actually; one the kind we brought last year (you know, the one Jen loved so much.), the other kind a new one with caraway, red pepper, aniseed and whisky. We're using two recipes in Kitchen of Light, by Andreas Viestad. We're also doing a kransekakke, and will try to send a pic or two of it as well.

All the best,

Erik in Oberlin

Dear EIO:

Thanks for the pictures. Merry Christmas. There is nothing finer than cured fish on Christmas morning. Gravlaks, as spelled by the Norwegians (Graavilohi for our Finnish friends, or gravlax in Stockholm), is so easy to make, I don't know why every red blooded American isn't salting away a fillet right now. We went through two and a half pounds in two days.

Slice and sweep.

Christmas Day with hollandaise and mustard

Next day picnic lunch at Cedar Falls.

Here's how you do it:

Grind spices, combine with salt and sugar.

Rub it on both sides of the fish.

Don't be shy with the dill.

Wrap em up together and cure in the fridge for 3 days. Flip daily. Slice thin, using your sharpest knife, in a sweeping motion leaving the skin on the board. Garnish however you want, I like mustard,

Christmas mustard if you've got it.

Here's the quantities I used:

2 lbs 8 oz (1136 grams) Salmon fillet, skin on

40 g Kosher salt

65 g Sugar

5 g white pepper

1 g caraway

a bunch of fresh dill.

Cheers.