Salmon is by far my favourite fish, and the more I have it, the less cooked I want it :-). In my books, there is nothing worse than an overcooked dry piece of salmon, then again, that is just my taste.
But my most favourite way to eat salmon, other than Sashimi/Sushi style, is to make it the Norwegian way!
Gravlax is so simple to make, super tasty, perfect snack, appetizer and the best part, it keeps for quite a while.
Here is how I made mine today:
- 1 1/2 lbs of salmon (you can ask them to remove the skin, will make it easier when slicing, but I prefer to make it with the skin on)
- 1/4 cup of sugar
- 1/4 cup of salt
- 2 tbs of black pepper
- 1/8 cup of brandy or aquavit (used brandy today)
- Bunch of fresh dill
The best way to keep this easy and non messy is to grab a gallon ziploc bag, put in the salmon, sprinkle in the sugar, salt, black pepper and then add the brandy or aquavit. Then grab a handful of dill and place it on top. Close the bag carefully letting as much air out as possible and then give the bag a gentle massage to get it all mixed up.
Place on flat surface in fridge for 3 days, and everyday, give it a little love, slight massage and turn it over.
Yes you need to be patient, but 3 days just fly by and then this fabulous treat is ready to eat! Serve it on its own, on crackers with some sour cream and a touch of caviar, or simply with Mustard sauce (you can find various recipes on the internet), we usually skip the mustard sauce :-).
Enjoy and hope you like it as much as I do ❤