We celebrate Swedish Midsommar Night and prepare the country's typical Gravad Lax. The secret of the centuries-old recipe is that the salmon should be prepared cool and shady.
At least that's what our Nordic friends in Sweden say and it reflects our connection to nature. ❤
Served with pink pepper and fresh dill, this dish is a real delicacy
Rinse the salmon with cold water, pat dry and remove the bones with tweezers.
Line a shallow baking dish with cling film so that the salmon can then be wrapped with the excess parts of the film. Half of Ankerkraut Spread the gravlax seasoning (approx. 2 - 3 tbsp) on top.
Place the fish, skin side down, in the baking dish. Then spread the remaining spice mixture on the meat side and rub it in. Spread the olive oil over it and wrap tightly in the foil.
Place in the refrigerator for 36-48 hours, turning every 8 hours. If you want to go a little faster, you can also weigh down the salmon with a wooden board and shorten the waiting time to 12-20 hours.
Rinse the marinated salmon, pat dry and place on a board with the skin side down. Using the back of a knife, carefully scrape off the remaining stain in the direction of the grain.
Then use a salmon knife or a very sharp knife to cut the salmon into thin slices. TIP: Serve pink pepper and fresh dill on the side. Ciabatta and honey mustard sauce go perfectly with it.
