I love Christmas and have brought many Swedish traditions with me to Australia. Gravlax is a given among all the dishes on the Swedish julbord (Christmas buffet). You can make it in advance and it is great if you have many guests. My recipe is a double cured salmon, which we have on Christmas Eve when we celebrate Christmas the Swedish way. It’s also my contribution to the big Australian family celebration on Christmas Day. Enjoy! /Elle
1 kg salmon side (no skin, deboned)
100 ml salt
120 ml raw sugar
1 bunch of dill
1 l water
1 tbsp salt
- Mix salt and sugar and rub into salmon. Add dill, cover and leave in fridge for 24hrs.
- Mix water and salt in double plastic bags. Remove the dill and put the salmon into the plastic bags. Tie bag and leave in fridge for another 24hrs.
- Wipe the salmon and cut into thin slices.
Dill Oil - Mix the following ingredients in a blender.
200 ml dill
50 ml canola oil
1 tbsp water
1 tsp white wine vinegar
5 ml pepper
Mustard cream cheese – Mix the following ingredients
300 g cream cheese
5 tbsp sweet mustard (from IKEA for example)
1 tsp Dijon mustard
2 tbsp raw sugar
2 tbsp apple cider vinegar
50 ml chopped dill