Gravlax is a classic on the Danish Easter or Christmas lunch buffets. It looks impressive, and it tastes fantastic. Best of all, it's easy to make, and both the salmon and Ravigote Sauce can be prepared in advance.
Use only salmon of the highest quality, and freeze it for 24 hours before using it to avoid any parasites. Then thaw it slowly in the refrigerator.
8-10 servings
Ingredients
800 g salmon fillet with skin
25 g sea salt
1 tsp. ground anise
1 tsp. ground fennel
1 tsp. ground caraway
50 g brown sugar
6 tbsp. dried dill
Ravigote Sauce:
3 tbsp. brown sugar
3 tbsp. Dijon mustard
2 tbsp. good vinegar, e.g. white wine vinegar
1-2 tbsp. dried dill
1 dl neutral oil
Salt and pepper
Instructions
Remove fish scales and any fish bones (ask your fishmonger to do it for you if needed).
Mix salt, ground anise, ground fennel, ground caraway and brown sugar. Place the salmon fillet skin-side down on a platter, and spread the mixture over it. Finish by sprinkling with dried dill.
Cover the platter with plastic wrap, and refrigerate for approximately 48 hours.
Slice the salmon thinly when serving, and enjoy it with toasted bread and Ravigote Sauce.
Ravigote Sauce
Whisk all ingredients together, and taste and adjust with extra mustard, vinegar or brown sugar if needed, as well as salt and pepper.
