Sorry for the delay in posting. I timed things badly since I didn’t realize that today’s breakfast- Gravlax- took 36 hours to cure. My bad.
From what I’ve found, Scandinavian breakfasts are a far cry from the cereal, muffins and pancakes that we typically enjoy in the U.S. Besides muesli, open faced sandwiches with a variety of cold meats, cheeses and fish are the norm. While I’d rather have something a little warmer and stick to my ribs as the days get colder and shorter, the idea of curing my own salmon was interesting, so off I went.
I am not a huge reality TV fan, but I LOVE Top Chef. When seeking out a recipe, I came across Top Chef Masters’ winner Marcus Samuelsson’s cookbook Aquavit. A little background about Mr. Samuelsson: Born in Ethiopia, he was adopted and grew up in Sweden, and therefore his food and recipes range from the traditional to fusion cuisine. I thoroughly enjoyed looking through his book, so if you are impressed by Scandinavia, take a peek.
Surprisingly (to me), Gravlax is really easy to make. All it really takes is time. I picked up some sushi-grade salmon at Whole Foods, some dill, sugar and salt. That’s it! After throwing it together, I let it stew in the fridge for a day and a half until I was ready to eat.
- 1 cup sugar
- 1/2 cup salt
- 2 TB cracked pepper
- 2 1/2-3 pounds sushi-grade salmon, any bones removed
- 2-3 large bunches dill
- 3 TB brown sugar
- 3 TB Dijon mustard
- 2 TB white wine vinegar
- 1 bunch fresh dill
- Combine the sugar, salt and peppercorns in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both asides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let stand for 6 hours in a cool spot.
- Transfer the salmon to the fridge and let cure for 36 hours.
- Make the sauce: Place all ingredients in a bowl and mix until smooth.
- To serve, unwrap the salmon and wipe off all the salt and sugar mixture with a paper towel. Cut on a bias and serve cold on rye or wheat bread.