Wow! If you can make this Gravlax Dried cure Salmon you can make anything. I love smoked salmon and so does all the family – especially at Christmas. I always used to buy it, and it’s not cheap, until my friend Linda from Sweden showed me how easy it is to make your own. From then on, I have never needed to buy it again.I also have a vacuum packer and sealer, and with this I pre-pack what I need in a small sealed bags and I use it just as I need it – it keeps for a long time like this. I love having it for breakfast with scrambled eggs – it’s our favourite thing to eat in the morning.
A long time ago, gravlax was made by fishermen, who salted the salmon then they fermented it by burying it in the sand – today the fermentation is no longer used. Instead the salmon are dry cured with sea salt, sugar and herbs for a couple of days. This way the salt will take the water out of the salmon and turn it into dried cured Gravlax. You can do this process with many fish as long they are fatty fish such as trout, but I prefer salmon. So where does the name come from? The Swedish call it Gravlax, the Norwegians call it gravlaks,and the Danish call it Gravad laks. The words simply translate as “buried salmon” that’s all. My husband can’t tell the difference between dried cure salmon and trout but I can! I have dill growing in my garden and I always make this dish when salmon is reasonable when it is in season.
Let see how easy it is to make: