Tag Archives: Middle Ages

Dill Pollen Gravad Lax

Dating to the Middle Ages when Nordic fishermen salted and lightly fermented fresh-caught salmon by burying it in the sand above the high-tide line, Gravad Lax (gravlax) is prized to this day for its delicate, briny flavor.  Quite expensive to purchase at retail, but dead simple to make at home using only 5 ingredients..

Dill Pollen Gravad Lax

Sustainable and among the safest remaining species in terms of mercury and PCBs, wild Alaskan salmon is a good source of Thiamin, Riboflavin and Phosphorus, and a very good source of Protein, Niacin, Vitamin B12 and Selenium.  Think of it as gourmet grizzly bear food!

Gravad Lax

1 pound fresh, wild Alaskan salmon (skin on or off, pinbones removed)
2 tablespoons fine sea salt
2 tablespoons organic, pure cane sugar
1 tablespoon dill pollen (more flavorful than the traditionally-used fresh dill)
1 teaspoon freshly-ground black pepper

Combine the salt, sugar, dill and pepper together in a bowl.  Lay out a sheet of plastic wrap on a flat surface, then place enough salt mixture down to match the size of the salmon at a depth of about 3/8 inch.  Position the salmon on top, then spread the remainder of the salt on the exposed surfaces to a similar depth.

Tightly wrap the package as it is, then wrap the entire bundle one more time.  Place the wrapped salmon on a dish or inside of a plastic bag to catch the juices, then refrigerate for 48-72 hours, turning once half way through.

Unwrap the salmon, rinse away the salt under cold, running water and blot lightly.  To use, simply slice the salmon thinly on a bias and serve on top of a bagel with cream cheese, or in a French omelet, perhaps.

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