Miranda’s Gravadlax: Christmas the Scandi Way

Gravadlax is a Scandinavian luxury cured salmon dish, used maybe for special occasions only. An indulgent expense when entertaining. This vibrant slightly sweet, salty fish dish sliced thinly is a beautiful addition to any dinner party.

Gravadlax

This vibrant slightly sweet, salty fish dish sliced thinly is a beautiful addition to any dinner party.

The word Gravadlax or Gravlax comes from the  Scandinavian word gräva – grave and Lax – Salmon.

In Medieval times to preserve the fish the fishermen would bury the fish above the tide line dug holes in the sand to preserve it. The fish would then cure in the salty sand. My version uses Beetroot which gives a stunning finish to this opulent dish.

Ingredients:

500g Fillet of Salmon ( skinned and pin boned)

50g sea salt flakes

30g granulated sugar

1 tsp black pepper

2 tsp fennel seeds

1 tp coriander seeds

1 large raw beetroot

gravadlax

Method

Mix all of the dry ingredients together and rub over the fish top & bottom

Plate on a plate and wrap with cling film ( do not put the fish in a metal dish as it will give a metallic flavour)

Cure for 24 hours

The next day wash the salt mixture off the salmon and pat dry.

Grate the beetroot and cover the salmon

Wrap in clingfilm and leave for at least 2 hours ( the longer you leave it the deeper the colour)

Remove the beetroot and discard

Slice the salmon thinly and serve with a little toasted bread and salad Enjoy!

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