Sumptuous Swedish Smorgasbord Salmon

Abba, Ikea and Gravadlax are Three of Sweden’s Claims to Fame

© Elaine Findlay

Jul 12, 2009

The Scandinavian country of Sweden has given birth to one of the world’s most famous pop groups, Abba, and the very popular store Ikea with its stylish flat pack furniture. But, it is also home of the traditional Swedish buffet style meal called smorgasbord. Roughly translated, smorgas is Swedish for open sandwich and bord is table.

Smorgasbord Salmon from the Grave

But a smorgasbord isn’t just a table full of open sandwiches, it also includes herring and salmon dishes, pies, salads, meatballs, bread and potatoes. Originally designed as a starter, or first course, it has now become a main meal in itself. One of the dishes traditionally served as part of the buffet is gravadlax.

Gravadlax, roughly translated, means salmon from the grave. Before freezers and fridges became available, the Swedes would bury their fish in the frozen ground to preserve them through the winter. It is essentially a fillet of salmon cured with dill, peppers and salt and served with a mustard sauce. The recipe for it is given below. Served with toasted granary bread, it is delicious. Quantities will serve two people.

Gravadlax Recipe

Ingredients:

• 250g fresh salmon fillet with the skin still on
• 40g fresh sea salt
• 30g sugar
• 2.5 tbsp fresh dill, chopped
• 0.5 tsp ground white pepper

Method:

1. Remove the scales from the salmon skin. The best way to do this is to use a large knife and run the back of the blade (i.e. the non-sharp side) along the skin of the fish in the opposite direction to which the scales lie. They lift easily and the skin will remain intact.
2. Remove any obvious bones from the salmon
3. With a sharp knife, make a few slits in the skin to allow the marinade to seep through from underneath
4. Mix together the salt, sugar, pepper and dill and sprinkle it all over both sides of the fish
5. Put on a shallow plate with the skin side down. Cover with cling film or foil then pop in the fridge. Weight it down with a chopping board or heavy dish.
6. After 24 hours, drain off any liquid that has seeped out of the fish, turn it, pop it back in the fridge and reweight.
7. After another 24 hours, remove from fridge and rinse well. Cut into very fine slices (like smoked salmon) and serve with the mustard sauce below.

Mustard Sauce to Serve with Gravadlax

Ingredients:

• 2.25 tsp Dijon mustard
• 2.25 tsp castor sugar
• 0.5 tbsp red wine vinegar
• Salt and white pepper
• 4 tbsp vegetable oil
• Chopped fresh dill

Method:

1. Mix together the red wine vinegar, sugar and mustard and season well with the salt and pepper.
2. Slowly add the oil whilst whisking the mustard mixture so that it blends together
3. When it reaches a mayonnaise type consistency, add the dill and serve.

Sources:

• Swedish Tourist Board Website

Salmon – Swedish Gravadlax Ingredient

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