I just became a Resident Alien. This I celebrated by making gravlax…
1 kilo (2 lb) salmon fillet
1 teaspoon crushed pepper
4 tablespoons salt
4 tablespoons sucanat or regular sugar
40 crushed juniper berries
lots of fresh dill
If you use fresh salmon you should freeze it for at least 24 hours, to make sure that there are no parasites in the fish. Clean the salmon fillets of any bones but keep the skin. The skin makes it easier later on when you are going to slice it up. Crush the junipers in a mortar. Mix together with salt, pepper and sucanat. Rub the fillet with some of the mixture. Divide the rest of the mixture on top and add the dill. If you have two fillets, place them together, meat against meat with dill in between. Place the fillet in a plastic freezer bag and close it carefully. Let the fillets rest in the fridge for 1-2 days and turn them now and again. Thinner fillets can be done in 24 hours but thicker pieces need 48 hours to be ready to serve. Unwrap and clean the fillets. Start to slice the gravlax into thin diagonal slivers by using a fillet knife starting at the small end of the fish. Gravlax can be stored in the fridge for nearly a week or longer in the freezer.
This type of Gravlax I prefer to serve on a small piece of home made “knäckebröd” topped with Sabine’s lingonberry cream and decorated with new fresh dill.
See also my previous recipe on Gravlax…