This one hits close to home; it's one of my all-time favourite meals. Check out the recipe here, or read more below
Salmon - Atlantic for the win
Curing - lessons from history
Hammerfest, Norway in the middles ages. Norse fisherman have returned from the fishing grounds. They salt some salmon and bury it in the rocks above the high-tide line. Days pass; a pungent aroma drifts landward as it begins to ferment. Later it is brushed off and thinly sliced, consumed on thick wedges of dark rye bread.
I mentioned before that Atlantic salmon makes the best gravlax due to its higher fat content This is because flavour-carrying brine dissolves in the fat within the fish, contributing greatly to the overall flavour of the curing salmon.
Adding pressure helps to draw moisture out of the fish and speed up the osmosis process, so it's common to add weight to the top of the fish as it cures in the fridge. A few cans of tomatoes will do. The curing will be ready in 24 hours but the flavours will reach their peak in about 3 or 4 days.
Serving - rye and lemon wedges
Gravlax is best served for brunch or as an appetizer. It's tradition to serve it on thin slices of dark rye bread, buttered, with a dollop of mustard sauce on top. See the recipe for how to easily make gravlax at home and suggestions for toppings, sides, and drink pairings.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.