Fjord Mist Gravlax: Salmón curado nórdico sedoso
(Fjord Mist Gravlax: Silky Nordic Cured Salmon)
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julio 10, 2025
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Ingredientes
-
600 grams filete de salmón fresco
(Skin on, pin bones removed)
-
60 grams Sal marina gruesa
(Use high-quality flaky sea salt)
-
50 grams azúcar blanco
(Balances saltiness, essential in curing)
-
1 tbsp Pimienta blanca en grano
(ligeramente triturado)
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40 grams Eneldo fresco
(Chopped finely, plus extra for garnish)
-
1 tbsp Ralladura de limón
(From one organic lemon)
-
1 tbsp bayas de enebro
(Crushed gently to release aroma)
-
15 grams puntas de abeto
(Young spruce tips, chopped (optional))
(Skin on, pin bones removed)
(Use high-quality flaky sea salt)
(Balances saltiness, essential in curing)
(ligeramente triturado)
(Chopped finely, plus extra for garnish)
(From one organic lemon)
(Crushed gently to release aroma)
(Young spruce tips, chopped (optional))
Nutrición
- Porciones: 4
- Tamaño de porción: 2 slices (about 80g)
- Calories: 280 kcal
- Carbohydrates: 1 g
- Protein: 33 g
- Fat: 16 g
- Fiber: 0.5 g
- Sugar: 0.8 g
- Sodium: 1200 mg
- Cholesterol: 65 mg
- Calcium: 15 mg
- Iron: 0.5 mg
Instrucciones
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1 - Prepare Cure Mix:
In a bowl, combine coarse sea salt, white sugar, crushed white peppercorns, juniper berries, lemon zest, chopped dill, and chopped spruce tips (if using). Mix thoroughly to distribute flavors.
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2 - Apply Cure to Salmon:
Place the salmon fillet skin-side down on a large piece of cling film. Rub the cure mix evenly over the flesh side, pressing gently to coat every surface.
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3 - Wrap and Weight:
Wrap the salmon tightly in cling film. Place it in a shallow dish, then set a weight (a heavy cast iron skillet or stacked cans) on top to press the fillet down for uniform curing.
-
4 - Refrigerate and Cure:
Refrigerate the wrapped salmon with weight for 48 hours, turning over gently at 24 hours to ensure even curing and moisture distribution.
-
5 - Rinse and Dry:
After curing, unwrap and gently rinse the cure off the salmon under cold running water. Pat dry thoroughly with paper towels.
-
6 - Slice and Serve:
Using a sharp slicer or knife, thinly slice the salmon against the grain. Garnish with fresh dill and lemon slices. Serve chilled with rye bread or crispbreads.
In a bowl, combine coarse sea salt, white sugar, crushed white peppercorns, juniper berries, lemon zest, chopped dill, and chopped spruce tips (if using). Mix thoroughly to distribute flavors.
Place the salmon fillet skin-side down on a large piece of cling film. Rub the cure mix evenly over the flesh side, pressing gently to coat every surface.
Wrap the salmon tightly in cling film. Place it in a shallow dish, then set a weight (a heavy cast iron skillet or stacked cans) on top to press the fillet down for uniform curing.
Refrigerate the wrapped salmon with weight for 48 hours, turning over gently at 24 hours to ensure even curing and moisture distribution.
After curing, unwrap and gently rinse the cure off the salmon under cold running water. Pat dry thoroughly with paper towels.
Using a sharp slicer or knife, thinly slice the salmon against the grain. Garnish with fresh dill and lemon slices. Serve chilled with rye bread or crispbreads.
Más información sobre: Fjord Mist Gravlax: Salmón curado nórdico sedoso
Fjord Mist Gravlax: A Nordic Delicacy from Norwegian Fjords
Fjord Mist Gravlax offers a modern and mystical touch to the traditional Scandinavian cured salmon, deeply rooted in Nordic culinary culture. 'Gravlax' originates from 'grav' meaning grave or hole and 'lax' meaning salmon — a historical reference to how fishermen once buried fish in the sand to ferment it. Today, gravlax is gently cured, celebrating the pure, clean flavors of salmon enhanced by aromatic herbs and spices.
This recipe infuses the salmon with classic Nordic aromatics: fresh dill, crushed white peppercorns, and lemon zest. Juniper berries and spruce tips add earthy, piney notes that evoke the enchanting Norwegian fjord landscape – a signature aspect that differentiates the 'Fjord Mist Gravlax' from more common gravlax renditions.
Tips & Notes
- Use the freshest salmon available, preferably wild-caught or sustainably farmed, to ensure pristine flavor and texture.
- The curing time is essential for flavor and texture. Forty-eight hours yields a tender, silky result with subtle flavor infusion. Longer curing will yield a firmer, saltier outcome.
- The spruce tips are optional but add a unique green bitterness reminiscent of forest peaks above the fjords.
- Always use a very sharp knife to slice gravlax paper-thin, serving a little at a time to enjoy its luxurious melt-in-mouth texture.
Cultural Significance
Cured salmon dishes like gravlax carry immense cultural heritage in Norway and wider Scandinavia. Serving gravlax on celebratory occasions — Easter, Christmas, or weddings — symbolizes respect for nature’s bounty and traditional craftsmanship passed across generations. Incorporation of local wild botanicals reflects the Nordic philosophy of seasonality and connection to the land.
Unique Aspects
The addition of juniper and spruce tips juxtaposes classic herbal notes with wild conifer aromas, creating a vibrant, multi-dimensional flavor profile uncommon in standard gravlax. The recipe embodies modern Nordic cuisine’s innovation while respecting historical methods.
This dish pairs beautifully with dense rye breads, mustard-dill sauce, and a bracing cold-smoked spirit or aquavit.
In sum, Fjord Mist Gravlax is not just food; it is a sensory homage to the fjord landscapes, craftsmanship, and enduring Nordic culinary spirit.
