I learned how to make this wonderful appetizer from Swedish friends of ours Borje and Carrol Ekberg. I remember having this at their house for dinner, paired with boiled potatoes and of coure the dill mustard sauce. I have seen a guest at a Julia Child cooking show make this with tequila. Some add vodka. Even Borje told me he adds acquavit sometimes. I have tried them all and depending on what alcohol you add, the fish will get either too cooked or just a little off on the taste scale. At the end of the day, my husband loves the simple recipe, slathered with home made gravlaxsas–homemade dill mustard sauce.
- 1 salmon fillet (with or without skin) approximately 500 grams
- 4 tbs sugar
- 2 tbs salt
- 2 tsp ground white pepper
- a bunch of fresh dill weed
- plastic or saran wrap for wrapping
- Clean salmon fillet and wipe dry with paper towel. Set aside.
- In a separate bowl, mix sugar, salt and pepper.
- Cover salmon with mixture.
- Place bunch of dill weed (no need to cut or break) on top then fold salmon in half, covering the dill weed.
- Wrap in saran wrap or plastic and place in plastic bag (just to make sure it does not drip on your refrigerator shelf.
- Leave in refrigerator for at least 3 days to cure.
After 3 or so days, take cured salmon out and wash off remaining mixture and dill weed. Slice and serve.
Notes: The above curing mix is perfect for a 500-gram salmon fillet. It can easily be doubled if you want to cure several huge pieces of fillet. Once cured, they freeze very well whole or sliced. I have seen some recipes with equal amounts of salt and sugar. I find that they tend to be very salty so I adjusted this one to have more sugar than salt. It works fine for us. So you can do a 1:1 ratio if you want it a little salty.