Gravad Laks with Rævesovs and Peberrodsfløde

Gravad Laks is a traditional Scandinavian appetizer of cured salmon, celebrated for its harmonious balance of sweet, savory, and aromatic flavors. Paired with Rævesovs, a zesty dill dressing, and Peberrodsfløde, a creamy horseradish sauce, this dish offers a sophisticated start to any meal. Utilizing wild salmon, this recipe encourages the use of fresh ingredients to highlight the authentic flavors of Scandinavian cuisine.

Ingredients

Gravad Laks (Cured Salmon):
🐟 1 wild salmon fillet, 400-500 gram
🧂 1/2 cup coarse salt
🍬 1 cup granulated sugar
🌿 1-2 teaspoons finely ground juniper berries
🌿 2-3 tablespoons dried dill
🌿 Black pepper

Rævesovs (Dill Dressing):
🍬 60 grams brown sugar, Dansukker
🎻 20 grams Dijon mustard, Maille
🫒 80 grams olive oil, Rema 1000
💧 20 grams water
🌿 3 grams dried dill
🧂 0.5 deciliters salt

Peberrodsfløde (Horseradish Cream):
🥛 200 ml whipped cream, ØGO piskefløde 38%
🍋 Juice from 1/2 lemon
🌿 Freshly grated horseradish
🍁 Few drops of maple syrup
🧂 Pinch of salt

Instructions

1- Prepare the Salmon:

• Lay a layer of cling film on a flat surface.
• Sprinkle the salt evenly on the cling film.
• Place the salmon fillet skin-side down on the salt.

2- Cure the Salmon:

• Generously cover the salmon with sugar.
• Add a thin layer of juniper berries and a sprinkle of black pepper.
• Cover the entire salmon with a thick layer of dried dill.
• Tightly wrap the salmon in the cling film.
• Place on a plate and refrigerate for at least 1 day, preferably 2.

3- Finish the Salmon:

• Unwrap and gently remove excess dill and spices after curing.
• Slice thinly against the grain to serve.

4- Make the Dill Dressing:

• Combine brown sugar, Dijon mustard, olive oil, water, dried dill, and salt in a food processor.
• Blend until the sugar is dissolved thoroughly.
• Allow the mixture to rest for the flavors to meld.

5- Make the Horseradish Cream:

• Pour the cream into a bowl, adding lemon juice.
• Whisk until airy and light, but not overly thick.
• Add maple syrup, grated horseradish, and salt.
• Stir gently and refrigerate to set the flavors.

Prep Time: 30 minutes
Cook Time: N/A
Total Time: Approx. 48 hours
Servings: 4
Calories: Approx. 460
Protein: 25g
Fats: 30g
Carbohydrates: 15g
Equipment: Digital Weighing Scale, Cling Film dispenser, Cutting Board, Sharp Chef's Knife, Small Bowls, Small Food Processor/Blender, Whisk, Plate, Spoon, Grater/Mandoline

Cooking Tips:

• Use wild salmon for a more delicate flavor and texture.
• Ensure a higher sugar-to-salt ratio for optimal curing.
• Let the flavors develop in sauces before serving.

#scandinaviancuisine #curedsalmon #horseradish #dilldressing #appetizer

#clausensfisk

Gravad Laks with Rævesovs and Peberrodsfløde