Aquavit Gravlax
This authentically Scandinavian gravlax uses aquavit – the traditional Nordic herbal spirit – as a flavouring ingredient that lends the salmon an unmistakable note of caraway and anise. The combination of aquavit, caraway and fresh dill is the most classic of all gravlax variations and reflects the culinary heritage of Scandinavia. Particularly popular at festive occasions such as Jul (Christmas) or Easter.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesRemove bones from salmon and pat dry. Toast caraway seeds in a dry pan over medium heat for 1–2 minutes until fragrant. Allow to cool, then combine with dill seeds, fresh dill, salt, brown sugar and white pepper.
Applying Aquavit and Cure
10 minutesDrizzle the aquavit evenly over the entire flesh side of the salmon. Apply the curing mixture immediately afterwards to both sides, thicker on the flesh side than on the skin side.
Curing
48 hoursWrap the salmon tightly in cling film and place in a shallow dish. Weigh down. Cure at 2–4 °C in the refrigerator for 48 hours, turn once after 24 hours and pour any released brine back over the fish.
Finishing and Serving
10 minutesRinse the salmon, pat dry and slice into wafer-thin diagonal pieces. Traditionally served with a sweet mustard-dill dressing, crispbread and pickled cucumbers.
Pro Tip
Use a Swedish or Norwegian aquavit with a pronounced caraway aroma, e.g. Linie Aquavit. Lightly toasting the caraway seeds before mixing significantly intensifies the flavour.
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