How to make cured salmon two ways.
Cured salmon (gravad lax) was part of every big festivity in my family, like Christmas, Easter and Midsummer (which we celebrate in a big way in Sweden). But my mother didn’t stop there – I more or less grew up on it.
And that might explain why it took me a while before I started making it myself. I still don’t make it very often but every time I do, I cannot get over how much I do love the taste and the texture of it.
When I found a Gordon Ramsay recipe with a totally different way of curing, I fell in love with cured salmon all over again. Does it beat the Swedish way of curing? Nah, it’s so different there is no comparison between the two. But like my mother, I would eat either of them at any time of the year even though Ramsay uses very wintry spices in this recipe.
Some Swedish people only cure the salmon for 24 hours but as far as my mother and I are concerned (and many more with us), it requires a curing period of 48 hours. The Ramsay recipe has a 24 hour curing time but I find that you can easily extend that with another 6 - 10 hours to get more flavour (it is very mild with only 24 hours curing).
No one in my family would cure their Swedish-style salmon (gravad lax) without a bit of alcohol, but you don't have to use it. My mother preferred to use either gin or cognac. Even though I’m not a whiskey drinker, I prefer to cure my Swedish-style salmon with a bit of whiskey.
In Sweden, cured/gravad Salmon is served with a dill and mustard sauce. I'm giving you a recipe for this underneath the Swedish salmon recipe.
1. Place the two salmon sides, skin-side down, on a plate. Mix together the sugar, salt and white pepper and divide the mixture between the two salmon pieces, rubbing it into the salmon flesh with your hands.
2. Place all the chopped dill on top of one of the salmon pieces, and then the other salmon piece, now with the flesh-side down, on top of that and push it down a bit. Place the salmon, with one piece on top of the other, in a thick plastic bag. Add the whiskey to the bag, squeeze out as much air as possible and tie a knot on the bag as close as possible to the salmon.
3. Place the bag on a plate in the fridge, turning it over 3-4 times during 48 hours. Once it is ready, take the salmon out of the bag and using kitchen towel, thoroughly brush off all of the the salt, sugar, pepper and dill mixture.
The cured salmon will easily keep for 5 days if covered and kept in the fridge. You can also freeze it for up to 2 months.
Dill And Mustard Sauce:
1. Whizz the sugar, salt, orange zest, star anise and cinnamon stick in a food processor. Tip over the salmon, cover with cling film and leave in the fridge for at least 24 hours but preferably 30-34 hours.
2. Wash any remaining mixture off the salmon and leave to dry for 1 hour. Slice when needed.
This salmon is absolutely delicious on toasted sourdough bread topped with a bit of crème fraîche and some chopped chives.