Gravad Lax, a Swedish delicacy, is well-known internationally. It is essentially raw salmon that has been marinated with salt, sugar and fresh dill for between 24-48 hours. In this recipe, you only marinate the salmon for one hour, giving it a lovely firm and salty outside with a soft, natural inside. It is absolutely fabulous on a warm summer evening!
To make the sauce, combine all ingredients in a bowl:
- 3 tbs mustard
- 1 tbs sugar
- 100ml mayo
- 100ml finely chopped dill
- 1 tsp white vinegar
- Salt & white pepper to taste
How to prepare the salmon (4 people, approximately 500g salmon fillet):
Cut the salmon fillet into cubes of about 25 x 25 mm. In a plastic bag, mix one tbs salt, one tbs sugar and two tbs finely chopped dill. Add the salmon and ensure that everything is evenly coated. Leave in the fridge, turning a couple of times, for 1 hour then quickly rinse the salt mixture off the salmon. You don’t need to scrub, it is nice of some salt and dill is left on.
On skewers, alternate thick slices of lemon and salmon cubes, then grill lightly on a hot grill to blacken the outside while leaving the core medium rare.
Serve with lightly steamed asparagus and boiled new potatoes. White wine is compulsory; I recommend a dry Riesling or an unoaked Chardonnay.