Norwegian Salmon Gravlax

My Grandfather Campbell Norsgaard used to make this frequently.

Aquavit is not a standard ingredient in most Gravlaks recipes I’ve come across but it makes a nice addition.

I also served this as a signature dish at some of the restaurants I was the Executive Chef and Chef de cuisine at, and people loved it.

Gravlax

Ingredients:

• 1 side of pin bone out fresh salmon fillet, skin on
• 1 cup fresh cracked black pepper
• 1 Tbsp fennel seeds
• 1 Tbsp anise seeds
• 1 large bunch fresh dill, washed and shaken and then patted dry.
• 3 cups Kosher salt
• 3 cups dark brown sugar
• 1 ½ cup Aquavit

Method:

1. Wash and pat dry the side of salmon, checking to make sure any pin bones are removed.
2. Wrap a sheet pan with saran wrap.
3. Lay the side of salmon down skin down on the sheet pan.
   Sprinkle the fennel seeds, anise seeds and fresh cracked pepper evenly over the fillet.
4. Lay the fresh dill evenly over the salmon.
5. Mix the Kosher salt and brown sugar together and use the entire mix to cover the salmon so no flesh can be seen through.
6. Sprinkle the Aquavit evenly over the mixture. 
7. Wrap the sheet pan in several layers of saran wrap. Label and Date
8. Let cure in the refrigerator for 5 days. Do not turn the fillet.
9. Unwrap the salmon and rinse lightly and pat dry.
10. Slice thinly and serve

This is a longer cure then most gravlax and the end of the salmon fillet will be harder.

My Grandfather used to cut the end off the fillet and chop finely and mix with scrambled eggs, and eat on flatbread or crispbread crackers.

Sauce

(Enough for one fillet)

2 cups sour cream
1 Tbsp lemon juice
2 Tbsp honey
2 Tbsp fresh chopped dill
Kosher salt and fresh cracked black pepper to taste