|Total Time||4 days|
Gravlax literally means “buried salmon.” It’s a tradition that dates from the Middle Ages, when fishermen would salt their catch and preserve it by burying it in sand above the high-tide mark. It remains a favorite across Scandinavia, and it’s wonderful when eaten with mustard or horseradish sauce as smørrebrød. This recipe comes from Danish deli owner Adam Aamann.
|1||whole fillet (2 pounds) of salmon, ideally wild-caught or organically farmed|
|⅕||pt. aquavit (preferably dill-flavored)|
|6||Tbsp. sea salt|
|5||Tbsp. granulated sugar|
|1½||Tbsp. dill seeds|
|1||Tbsp. coriander seeds|
|2||pinches of freshly ground black pepper|
|1||large bundle of fresh dill|
|~||Sweet and strong mustard|
|~||Danish Rye Bread|
Related article: The Danish food revolution
This content is from the Naomi O’Leary collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything