Gravadlax, sometimes called gravlax, is a way of both preparing and preserving fish. It is similar to smoked salmon in texture but cured differently. Any thick fleshed fish fillets can be used in theory, but it is most often made using salmon or sea trout. You use it in exactly the same way you would smoked salmon and it is particularly good when served with cold hors d'oeuvre.
First we'll look at the mix, and then how to apply it. Ingredients vary, but have in common the use of sugar and fennel. This is my version:
Ingredients per kilo (2 lbs) of fish
100g (4oz) sugar
80g (3oz) salt
60g (2oz) fennel, finely chopped
40g (2oz) grated carrot
2 thinly sliced garlic cloves
6 crushed juniper berries
1 tsp white pepper
Juice of half a lemon
Method
Mix all the ingredients together in a bowl and leave at room temperature for 30 minutes to allow the flavors to develop.
Put your fillet of fish skin-side down on a suitable plate and run the tips of your fingers along the flesh from tail to head. You are checking for pin bones. If you find any remove them. The best tool for this is a pair of eyebrow tweezers.
Take the prepared gravadlax mixture and thoroughly coat the top of the fillet, making certain there are no gaps. You will need to use your hands for this. Then put the fish in the refrigerator for no less than 12 hours and no more than 24 hours.
At the end of this time scrape off the marinade, which is what your coating really is, and keep the fish covered in the fridge.
To serve, slice it thinly across the grain. You will find it lifts easily off the skin, which you can discard when all the fish has been removed.
