I have been away for a while, but now I am back in full swing with new recipes and tips, some more about travel and other interesting stuff.
One of the first things I did when coming back to work is some cured salmon, or Gravad Lax. This is a wonderful way of marinating fresh salmon, the flavor comes out beautifully and it is extremely versatile. I like to serve it with a honey-mustard dressing, rocket salad and beetroot.
Just a bit about the history of the cured salmon. It was originally done in the middle ages as a way of preserving the salmon as it is a seasonal fish. The fish was simply salted and buried in the sand to ferment. Of course the flavor of the fish was not even close to what we have today, it was a very strong smelling fish, but it gave food to the people in hard times.
Presently the salmon gets cured with a lot more ingredients, the other main ingredient is sugar, but then one uses as well juniper berries, black pepper, mustard seed and dill.
I tasted some absolutely amazing cured wild Norwegian salmon when I was in Bergen, Norway. There is one of the most amazing fish markets in the world, it has become very much a tourist attraction, but it is still authentic and a must for every traveller going to Norway. It is amazing the array of fresh fishes one can get there. One is welcome to sample and it is possible to buy some and eat right there. I was fortunate enough to be there early in the morning while working on one of the cruise ships and we had at around 7.30 in the morning tasters of cured and smoked wild salmon on freshly baked bread......with a glass of Aquavit....... yes the day started well. The combination is absolutely wonderful and I was hooked on the wild salmon. Of course I went wild in buying and all the residents on the ship were able to sample the salmon for the next couple of days while back at sea.
1 Ea Salmon Fillet
50 G Salt
50 G Sugar
15 G Pepper black coarse
10 G Juniper berries
10 G Caraway seeds
10 G Mustard seeds
2 Ea Lemon rind
2 Ea Orange rind
250 G Dill fresh
100 G Onion
100 G Beetroot
50 G Pommery mustard
20 G Honey
30 Ml Cider Vinegar
75 Ml Oil
100 G Rocket
Remove all the small bones from the fillet
Leave the skin on.
Sprinkle with all the ingredients, starting with salt and sugar
Crush the juniper berries slightly
At the end cover generously with freshly chopped dill.
Leave for three days in the fridge, then slice and serve.
The more salt and sugar used, the faster the salmon will cure.
Roast beetroot in the oven with the skin till soft
Cool, peel and cut in cubes
Slice onions in fine slices
Mix all other ingredients to a nice Dressing
Garnish with rocket salad and toasted brioche bread