Swedish Grav Lox or Gravad Salmon
Grav Lox or in Swedish "Gravad Lax" or Cured Salmon, is very easy to make and taste just wonderful. This is a bit different then my "Rimmad Lox" recipe.
- 1 Kg of wild salmon (thick part of a fillet is best)
- 4 tbs of sugar
- 3 tbs of salt
- 1 tbs coarsely chopped white pepper corns.
- 10 sprigs of fresh or frozen dill (you can also use dry dill, but it's not the same. The actual stem of the dill is best for this)
Slice the salmon very thin and serve with "Hovmästar" sauce, or Maitre-de's Sauce. Serve this with just hard crisp bread or on a nice rye bread. If served as a lunch, serve it with some potato salad.
Wine recommendations: Recommendations for Grav Lox is the same as Rimmad Lox. Serve with a light beer like Sleeman Light. If you prefer a wine I would get a dry sparkling white wine like a Brute from Blue Mountain Vineyard and cellars.
Kiss the cook,