Nordic > Fish

Kalvdans Salmon Gravlax Recipe

Ingredients with Measurements:
- 1 lb fresh salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 tbsp black peppercorns, crushed
- 1 tbsp fennel seeds, crushed
- 1 tbsp coriander seeds, crushed
- 1/4 cup fresh dill, chopped
- 1/4 cup Kalvdans (Swedish whey)

Special equipment needed:
- Plastic wrap
- Baking dish
- Weights (cans or jars)

Step-by-step instructions:

1. Rinse the salmon fillet and pat dry with paper towels.
2. In a small bowl, mix together the kosher salt, sugar, crushed peppercorns, fennel seeds, and coriander seeds.
3. Spread half of the mixture evenly on the bottom of a baking dish.
4. Place the salmon fillet, skin side down, on top of the salt mixture.
5. Pour the Kalvdans over the salmon, making sure it is evenly distributed.
6. Sprinkle the chopped dill over the salmon.
7. Cover the salmon with the remaining salt mixture, making sure it is evenly distributed.
8. Wrap the salmon tightly with plastic wrap.
9. Place a weight on top of the salmon (cans or jars work well).
10. Refrigerate the salmon for 48 hours, flipping the salmon over halfway through.
11. After 48 hours, remove the salmon from the baking dish and rinse off the salt mixture and dill.
12. Pat the salmon dry with paper towels.
13. Slice the salmon thinly and serve.


Time:
Preparation time: 15 minutes
Refrigeration time: 48 hours
Cooking time: None
Temperature:
Refrigerate at 40°F (4°C)
Serving size:
4-6 servings

Nutritional information:
Calories: 200
Fat: 10g
Protein: 23g
Carbohydrates: 4g
Fiber: 0g
Sugar: 4g
Sodium: 2000mg

Substitutions for ingredients:
- Instead of Kalvdans, you can use buttermilk or yogurt.
- If you don't have fennel seeds or coriander seeds, you can use other spices such as mustard seeds or cumin seeds.

Variations:
- Instead of salmon, you can use other types of fish such as trout or arctic char.
- You can add other herbs such as parsley or tarragon.
- You can add citrus zest for a brighter flavor.

Tips and tricks:
- Make sure to use fresh salmon for the best flavor.
- Use a baking dish that is just big enough to fit the salmon fillet.
- Don't skip the step of flipping the salmon halfway through the refrigeration time.
- Use a sharp knife to slice the salmon thinly.

Storage instructions:
- Store the leftover salmon in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
- Gravlax is traditionally served cold, so there is no need to reheat it.

Presentation ideas:
- Arrange the sliced salmon on a platter and garnish with fresh dill and lemon wedges.

Garnishes:
- Fresh dill
- Lemon wedges

Pairings:
- Rye bread
- Crème fraîche
- Pickled vegetables

Suggested side dishes:
- Roasted potatoes
- Cucumber salad
- Beet salad

Troubleshooting advice:
- If the salmon is too salty, rinse it off and pat it dry before slicing.
- If the salmon is not fully cured after 48 hours, you can leave it in the refrigerator for an additional 24 hours.

Food safety advice:
- Make sure to use fresh salmon and refrigerate it at 40°F (4°C) during the curing process.
- Wash your hands and all utensils thoroughly before and after handling the salmon.

Food history:
- Gravlax is a traditional Scandinavian dish that dates back to the Middle Ages. It was originally made by burying salmon in the sand along the shore to cure it.

Flavor profiles:
- The salmon is salty, sweet, and slightly tangy from the Kalvdans. The spices and herbs add depth of flavor.

Serving suggestions:
- Serve the salmon as an appetizer or as part of a brunch spread.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Swedish

Taste: Tangy, Smoky, Salty, Herbal, Citrusy