Having NOMA as the number one San Pellegrino restaurant in the World has pushed Nordic cuisine to the top. And no better representation of Nordic ingredient than Gravlax (buried Salmon). This particular recipe is one of the easiest and tastier recipes, for the effort it takes. It transforms fresh salmon into cured or smoked grade salmon using Gravlax technique.
The word gravlax comes from the Scandinavian word grav, which literally means “grave” or “to dig” (in Swedish, Norwegian, Danish, Dutch and Estonian), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”. The Nordic fisherman used to bury the salmon in the ground to preserve it. This was a kind of old fridge. Now this process has been adapted and now the salmon is covered in dry marinade of salt, sugar, and dill, and cured for a few days. With those ingredients the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine.
This is the signature dish of my top chef friend’s father, and only after you try it, you will understand why.
- 1 tablespoon of Dill
- 1 Kg Sea Salta
- 1/2 Kg Sugar
- 1 Kg Salmon clean ( preferible the tail end )
Mix dill, sugar and salt in a bowl.
After the appropriate time, remove salmon from the mixture and clean it with water and dry it.
Cut the salmon like if it was sushi and serve with lemon and/or salmon roe.
Simple and delicious recipe, thanks Fede!
Feel free to add recommendation on how to use this cured salmon in other recipes.