2 fresh or defrosted salmon fillets
2-3 large bunches fresh dill
1/4 cup coarse sea salt
1/4 cup sugar
1 teaspoon freshly ground pepper
Juice from 1 lemon
Place salmon fillet in deep glass-baking dish skin side down.
Cover both fillets with plastic wrap.
Use a board (slightly larger than fillets covered in plastic) and place it over the fish fillets.
Put weights (4-16oz cans) or 4 pounds in plastic bags and place them on the salmon fillets or you can use a plastic covered brick on top of the board to weigh the salmon fillets down.
Do This for 3 Days:
After the 3rd day: Remove the salmon from the sauce, scrape away dill and seasoning - pat dry with paper towels.
Place fillets skin side down and cut thin even slices at an angle. The marinated salmon is now ready to be served. Garnish with dill, and/or parsley and lemon slices, accompanied with Hoffmeister Sauce.
Of course, in the event, uncooked fish fillets do not appeal to you, just place it on foil and pop it on the grill for a few minutes on each side, but then it is no longer called Gravlaks, it is grilled marinated salmon.
Serve Marinated Salmon or Gravlaks with au gratin potatoes in cream, steamed fresh green vegetables, and a salad. YUM - this is a meal for a REAL Viking.
A perfect ending to this meal would be delicious and refreshing Lemon Mousse. Everybody likes a yummylicious dessert - right?
In Norway, this particular delicacy without grilling is called Gravlaks.
Marinated Salmon/gravlaks accompanied with Hoffmeister Sauce is often served at the Norwegian Smorgasbord/Julebord during the Christmas season and all year round. Norwegian Gravlaks is a worldwide well-known delicacy.
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Go to Foods of Norway after Marinated Salmon