Marinated Salmon – Gravlax

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When you think of Norway, you think snow and salmon, and freshly fallen snow and lots of salmon – preferably smoked –  is what I was in the mood for. And luckily for me, once we left the pretty city of Trondheim for a cottage in the mountains, we were knee deep in fresh powdery snow. Picture perfect – sun and snow. It was like walking into a Christmas card minus the reindeers, which I was told I might even see.  Our lovely hosts, Marianne and Olav, kitted us out with all the right clothes so when we waded uphill in minus 10 degrees, we were toasty warm. 

Their lovely wood cottage near the village of Opdall, has no running water or mains electricity but with solar lights, three wood burning stoves and lots of candles, we couldn’t have been cosier or happier. I even managed some sort of a shower with hot water heated on the stove.

During our stay we were treated to a variety of delicious traditional Norwegian foods such as salt cod, smoked lamb, pickled herring, sour cream porridge and some interesting brews, but I kept diving back into the marinated salmon Marianne had prepared before we came.

Marinated salmon has a beautiful delicacy and freshness that is so much nicer than a lot of the smoked salmon I’ve tasted. It is slightly cured and melt-in-the mouth delicious.

As soon as I got back home I went and bought some salmon to make my it myself. All you need is one very fresh salmon fillet, some salt, sugar and dill (fresh or dried). It takes 10 minutes to prepare, 3 days in the fridge to cure and then it’s ready to eat. Such luxury for so little effort. I’m hooked.

 

Marinated Salmon

Ingredients

500 grams fresh salmon fillet (deeper colour, less white lines the better)

I tbs salt

3/4 -1  tbs sugar

Dill (fresh or dried)

 

Mustard Dill Sauce (you will only need this when fish is ready)

3 tbs mustard (honey mustard is good)

2-3 tbs good quality olive oil

Dill

Optional: A little honey if none in mustard

 

Method

Remove all the pin bones from the fillet.

Mix the salt and sugar (I used brown)and gently rub over both sides. Sprinkle on the dill. Put into a freezer bag and squeeze as much air out as possible so it is more or less vacuumed. Place in the fridge for 2-3 days, turning a couple of times a day.

After 3 days, open the bag and remove the salmon from any liquid. Transfer it to a container.

To make the mustard dill sauce simply beat the ingredients together with a fork until the sauce becomes smooth.

Slice the salmon thinly just before eating. You will need a very sharp knife for this. It will keep in the fridge for at least a week – if it lasts that long! You can also freeze some if you wish.

Eat as is, or serve with the mustard dill sauce, crackers, or flatbread