Gravad Lax
Ålesund — Mother recipe · en it
Gravad Lax is a delicious home-cured salmon dish from Ålesund, characterized by its intense and exquisite flavor.
📷 cyclonebill from Copenhagen, Denmark — CC BY-SA 2.0 (Wikimedia Commons)
.jpg){kind=link}
⏱️ 30 min prep · 4 porzioni · media
Ingredients
- 1 kg of salmon
- 100 g of sugar
- 50 g of salt
- 2 tablespoons of apple cider vinegar
- 1 lemon
- 3-4 bay leaves
- 2-3 dates
- 2-3 scallions
- Extra virgin olive oil for serving
Method
- Clean the salmon and cut it into pieces about 2 cm high.
- In a bowl, mix the sugar, salt, and apple cider vinegar. Add the lemon juice, bay leaves, dates, and sliced scallions.
- Spread the mixture over the salmon, making sure the fish is completely coated. Cover with a kitchen towel and refrigerate for 24 hours.
- After 24 hours, remove the fish and pat it dry with paper towels.
- Serve the salmon with a drizzle of extra virgin olive oil.
- Allow the salmon to rest for at least 24 hours before serving to allow the flavor to develop.
The story
Gravad Lax has its origins in the fishing and hunting traditions of Ålesund, where salmon was preserved and smoked for long periods to last through the winter.
Community variants (0)
No variants yet: propose the first one!