Gravad lax is an old Nordic recipe. In the original recipe, you would bury the fish in the
ground. That was before anyone had a fridge, of course. Nowadays, you do it in the fridge, which is easier and more hygienic. Even though the method has changed, the name has stuck, and we could not resist giving it an upgrade. Here we are giving our freshly caught sea trout the “gravad” treatment (pickle it), but are also adding beetroot for color, and gin, juniper as well as citrus zest for extra flavor. Give it a try. It is delicious and really easy to make.
- One side sea trout (weighing 900g)
- 2 large beetroot
- the zest of one orange, finely grated
- zest of 2 lemons, finely grated
- 2 juniper berries, crushed in a mortar
- 2 tbsp Maldon salt
- 2 tbsp sugar
- fresh grounded black pepper
- 50ml gin or aquavit
- 1 large bunch of dill
- 2 tbsp horseradish, grated
- 50ml gin or snaps
- 250ml crème fraiche 18%
- 1 tsp Dijon
- 1 bunch of dill, finely chopped
- 1 tbsp redwine vinegar
- salt and pepper
- 1 fennel, sliced finely on a mandolin
- 1 handful arugula
- juice of one lemon
- 2 tbsp olive oil
- salt and pepper
THE FISH - PART 1
Place the fish (skin side down) in a dish. Season the fish with sugar,
salt, pepper, and the crushed juniper berries. Scatter the grated
citrus zest evenly over the fish, followed by the grated beetroot.
Splash the gin over the fish and cover with cling film.
Leave the fish in the fridge for 1-3 days.
THE FISH - PART 2
After the first cure, take the fish out of the fridge. Scrape the beetroot
off the fish, and rinse the fish with 100ml of water.
Clean the dish, and put the fish back, skinside down. Scatter with
the grated horseradish and the chopped dill. Splash the reaming
gin over the fish and cover with film. Leave fish in the fridge for the
last cure for 24 hrs.
Mix all ingredients, and season to taste with salt and pepper.
Mix the fennel and arugula in a bowl. Season lightly with salt and
pepper. Add lemon juice and olive oil. Mix well.
Cut the fish in thin slices, from the tail and up. Arrange the slices on
a plate and serve with fennel salad, dill crème, a wedge of lemon,
and a slice of sourdough bread.