Graved Salmon

Ingredients for 4 servings:

• 1 kg salmon
• 2 bunch parsley, flat
• 2 bunches of dill
• 200 g salt (preferably sea salt)
• 200 g sugar
• 2 tsp pepper, mixed
• 2 tsp coriander
• 2 tsp mustard seeds
• 10 juniper berries
• 1 tbsp olive oil
• 1 tbsp oil (sunflower oil)
• oil

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

How do I make gravlax from raw salmon?

Fillet the salmon or buy it as fillets. Remove the bones along the lateral line with tweezers. Mix the sugar and salt, roughly crush the spices in a mortar and pestle, and add them to the salt and sugar mixture. (Coriander sometimes has a strong aroma, so use less if necessary.) Chop the herbs (preferably with a knife). Line a shallow baking dish with cling film, leaving the excess for wrapping the salmon later. Spread half the salt/sugar/spice mixture on it, less near the tail and more towards the head. Spread half of the herb mixture on it, then place the salmon skin-side down on top. Then spread the remaining salt/sugar/spice mixture over the salmon and sprinkle with the remaining herbs. Drizzle with olive oil and seal the film as tightly as possible. Leave to stand for 48 hours, turning every 8 hours. Then rinse the herbs and spices and place the salmon side in cold water for 10 minutes to 30 minutes, depending on its thickness. Then rub it with sunflower oil, sprinkle with dried dill, and slice it open. Serve with mustard/honey sauce, toast, or buttered brown bread and onion rings. Tip: Since there are now good vacuum sealers available at affordable prices, I place the side in a vacuum bag, add all the spices and herbs, and seal the whole thing. I only remove enough air to keep the whole thing flat. The advantage: There’s no mess of sticky fish juices afterwards, and all the flipping is eliminated.