Darra Goldstein’s Gravlax (Salt-and-Sugar-Cured Salmon)

Gravlax is one in every of the glories of Nordic cuisine, stumbled on all over Scandinavia. The title is an abbreviated assemble of gravad lax, or buried salmon. As one contrivance of preservation, the fish ancient to be cured underground, the build it fermented a small bit. Every Nordic country has its have form of curing the salmon, I in fact have opted for the proportions most customarily ancient in Sweden, the build sugar is king: two parts sugar to one phase salt. Appropriate be obvious to use a crude sea salt and no longer horny table salt, or the fish will turn out too salty. – Darra Goldstein

Reprinted with permission from Fire + Ice: Traditional Nordic Cooking, by Darra Goldstein, copyright 2015, published by Ten Tempo Press, an imprint of Penguin Random Home LLC. —Food52

Directions

1. Arrangement a shallow glass or enamel baking pan colossal sufficient to wait on the salmon on the counter. Line the underside of the pan with the sprigs from 1 bunch of dill. Scrape the salmon fillet on high of the dill, skin facet down.
2. In a bowl, trudge together the sugar, salt, peppercorns, and coriander seeds, and rub gently into the salmon flesh. Sprinkle the chopped dill over the sugar combination. Quilt with plastic wrap and let sit down at frigid room temperature for 8 hours, then refrigerate for twenty-four hours. Fleet rinse off the curing combination and pat the fish dry. Aid chilly, very thinly sliced, with mustard sauce.

   NOTE: American citizens tend to position smoked or cured salmon out in flat slices, however the Nordic presentation is extra dramatic: Roll every thin nick of gravlax into a swirl, like a rosebud, and teach it proper on the serving platter.