HOMEMADE GRAVLAX A DELICIOUS ALTERNATIVE TO SMOKED FISH
Oct. 6, 2024 – Originating in the Nordic countries of Scandinavia, gravlax is an easy to prepare delicacy similar in style to smoked salmon. The tradition of curing fish with salt, sugar and herbs creates tender, melt-in-your-mouth slices of delicious fish best served with a mustard or horseradish sauce, fresh dill, slivers of onions, chives, lemon wedges, rye bread or boiled baby potatoes. An iconic appetizer, gravlax is also a welcome addition to a charcuterie board for your next gourmet occasion.
Did You Know?
Health Canada states that there are health risks associated with eating smoked, raw or undercooked fish. Pregnant women, young children and those with weakened immune systems should avoid consuming raw fish such as sushi, gravlax or ceviche. To reduce the risk of foodborne illness, freeze fish for at least 7 days at -20 Celsius (-4 Fahrenheit) before eating raw and when cooking fish, ensure that the internal temperature reaches at least 70 Celsius (158 Fahrenheit).
INGREDIENTS
Gravlax
- 2 lb (1 kg) salmon or trout fillet, very fresh
- 1 tablespoon (15 ml) crushed white or black peppercorns
- 1 tablespoon (15 ml) lemon zest
- ½ cup (125 ml) fresh dill, chopped
- 1 cup (250 ml) coarse salt
- 1 cup (250 ml) granulated sugar
Horseradish Sauce
- ¼ cup (63 ml) mayonnaise, regular or vegan
- ¼ cup (63 ml) sour cream, plain Greek yogurt or plain vegan yogurt
- 2 tablespoons (30 ml) prepared horseradish
- 2 teaspoons (10 ml) apples cider vinegar
- 1 teaspoon (5 ml) mustard powder
- ½ teaspoon (2.5 ml) coarse salt
- ½ teaspoon (2.5 ml) freshly ground black pepper
INSTRUCTIONS
- Rinse the fish fillets in cold water and pat dry with paper towels.
- In a medium bowl, combine the crushed peppercorns, lemon zest, fresh dill, salt and sugar.
- Sprinkle half of the salt mixture in the shape of the fish fillet on a sheet pan covered with plastic wrap.
- Place the fillet, skin side down onto the sheet pan and then, top with the remaining salt mixture.
- Wrap the fillet with the plastic wrap and place a cutting board or another sheet pan on top of the fillet to create a flat surface.
- Place something heavy on top to press moisture out of the fillet such as pots or pans filled with water or several canned goods.
- Let the fillet chill in the refrigerator for 24 hours.
- While the fish is in refrigerator, make the horseradish sauce by thoroughly combining the mayonnaise, sour cream or yogurt, horseradish, vinegar, mustard, salt and pepper. Chill in the refrigerator until ready for use.
- To finish the gravlax, unwrap the fish and turn over. Discard the excess liquid and re-wrap the fillet in the plastic and weigh it down again with the pots, pans or cans.
- Chill in the refrigerator for another 24 hours and drain the excess liquid. The fish is now cured and ready to eat.
- Thinly slice the fish and serve with rye bread, boiled potatoes, the horseradish sauce, sliced onions, chives, fresh dill or lemon slices, if desired.
ENJOY!
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and individual counselling – in person and online via Zoom Health. For more information, email Joanne at jo.knows.nutrition@outlook.com