gravlax-or-norwegian-scandinavian-salmon-with-mustard-sauce:-a-must-on-your-christmas-menu-–-norwegian-sea-space-in!

Gravlax or Norwegian Scandinavian salmon with mustard sauce: a must on your Christmas menu – Norwegian Sea Space in!

Gravlax or Norwegian Scandinavian salmon with mustard sauce: an essential dish on your Christmas menu – Norwegian Sea Space in!

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Gravlax or Scandinavian Norwegian salmon with mustard sauce: a must on your menu Christmas – Norwegian Sea Space in!

Gravlax or Norwegian Scandinavian salmon with mustard sauce: an essential dish on your Christmas menu – Norwegian Sea Space in! We have explained the details of the news, step by step, below. Gravlax or Norwegian Scandinavian salmon with mustard sauce: a must on your Christmas menu – Norwegian Sea Space in! Keep reading our news. Here are all the details on the subject.

Gravlax or Scandinavian Norwegian salmon with mustard sauce: an essential dish on your Christmas menu – Norwegian Sea Space in!

If there is an essential dish on the Christmas menu, that is gravlax, Scandinavian salmon or what in Spain we know as marinated salmon. It is a lifesaver that everyone likes, it spreads a lot and it is very easy to prepare.

It always comes out well, it is enough to correctly calculate the proportions of the ingredients that make up the marinade, program the time it requires in the fridge and that’s it. Take a look at the keys that we give you below, get yourself a loin of quality salmon like Norwegian salmon and get ready to succeed this Christmas.

Gravlax and its origins

The term gravlax derives from the Swedish grav , which means to dig, and laks , which means salmon. I mean, buried salmon. We find its origin in medieval Sweden, when (and where) fishermen used this particular method of preserving fish, salting and burying salmon underground, away from the tides, in winter time.

Once buried the salmon lost moisture when dehydrated . A slow maturation process that gave the fish a characteristic flavor that was perpetuated over time. Today gravlax is marinated and rests in cold chambers and replicating its preparation at home is very simple.

Ingredients

For gravlax

    • 1 whole fillet of Norwegian salmon with skin, boneless ( We will only use the central part)
    • Fine salt
    • White sugar

    • Black peppercorns
    • Zest of 1 lemon
    • Fresh dill

    For a 1 kg piece of Norwegian salmon you must use 250 g of salt and 417 g of sugar.

    For the mustard sauce

    • 2 tablespoons mustard
    • 3 teaspoons of mild olive oil
    • 1 teaspoon of honey
    • A few drops of Modena vinegar

    • A pinch of black pepper
    • 2 tablespoons of chopped dill

    To the presentation

    • Lemon
    • Fresh dill
    • Purple Onion
    • Capers

    Step by step recipe: gravlax or Scandinavian salmon


    To prepare the marinade we crush a tablespoon of peppercorns and mix it with the salt, sugar and lemon zest. We can add a few branches of fresh dill to the marinade if we want to add an extra aroma and flavor , but this is optional.

    Place the Norwegian salmon loin , clean of thorns, in a deep container and spread the marinated all over the surface.

    Cover with plastic wrap and place a board (or similar) on top with some weight so that the Norwegian salmon will marinate faster.

    We put the container in the fridge and let it marinate between 8 and 12 hours. The time will depend on the point we want to achieve.

    After this time we remove the marinade, gently so as not to damage the salmon. We immerse it in a container with plenty of cold water to make it as clean as possible . Finally we dry it with kitchen paper on both sides.

    With a very sharp knife we laminate the Norwegian salmon into thin strips and we have our gravlax ready to serve.

    How to make the mustard sauce

    We prepare the mustard sauce by mixing all the ingredients from the list of ingredients that appears above and stirring with a spoon or beating with a few rods until emulsified .

    Presentation suggestion

    We arrange the Norwegian salmon slices on a serving platter .

    Cut a lemon into wedges and a purple onion into rings, placing them on the surface along with some capers and branches of fresh dill .

    We serve the gravlax with the mustard sauce .

    The secrets of the perfect gravlax

    As we always mentioned, the quality of the ingredients is essential. A quality salmon such as Norwegian will give us a juicy gravlax with a firm texture but tender, that we can flavor and aromatize to taste.

    To get a gravlax at its right point of flavor (neither too salty nor too bland) it is important to respect the following proportion of salt and sugar . Taking as reference the weight of the salmon, the ideal is to use a 25% salt and other 25% of sugar. That is, for a 1 kg clean Norwegian salmon loin you must use 250 g of salt and 250 g of sugar .

    Norwegian salmon loin can be marinated with or without skin. If we leave it, we must make sure that it is well clean and flaked thoroughly so as not to take any surprise when serving it.

    On the other hand, it is also important to go over the spine with your fingers in search of possible remains of thorns . If we find any, we remove it with tweezers and with great care not to tear the meat salmon.

    We use a container of an appropriate shape and size for the piece that we are going to marinate: elongated, narrow and with a certain depth. The salmon has to fit well, but without excessively on the sides.

    If we want to add an extra flavor and aroma to the marinade we can add other elements. Fresh dill or parsley, grated beets, blackberries, lime or orange zest (instead of or in addition to lemon), a splash of vodka or cognac, berries, peppercorns, among others.

    Keep in mind that the longer Norwegian salmon spends in the marinade, the saltier and firmer it will be. Our recommendation is not to pass the 24 hours if fine salt is used . In case of using coarse salt, which takes a longer time to penetrate the meat of the salmon, it can be extended to 36 hours.

    Once ready, the gravlax can be stored in the refrigerator, in good condition, for a couple of weeks. So that it does not dry out, we smear it with oil, wrap it in plastic wrap and store it in a tupperware or similar.

    Also supports freeze . In this case, it is better to slice the whole gravlax and divide it into portions, wrapped in tightly closed zip-lock bags so that it does not spoil when in contact with low temperatures. As in the previous case, it is also advisable to spray it with olive oil so that it does not dry out.

    Norwegian salmon: the star ingredient for Christmas


    For its simplicity, and for being a dish it does not When cooked, the gravlax recipe requires a high quality raw material, since for the marinating process we will need to have a salmon of optimal freshness and texture. Norwegian salmon, due to its characteristics and breeding conditions ensure a quality product , sustainable and with food safety. You can learn more about the possibilities to cook Norwegian salmon this Christmas here .