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Baguhan
French
Classic French Omelette
Pinagmulan: Chef
10 min1300 kcal
VegetarianWalang glutenMababa ang carb+1
Gravlax
Raw salmon buried in salt, sugar and a forest of dill for two days until the flesh firms and turns translucent — sliced thin and served with a sweet mustard sauce.
Pinagmulan
Recipe ni The Swedish smörgåsbord · 🏺 Traditional · The cold table — herring first and in silence, then the salmon, then the eggs, then everything else, with a clean plate for each round.
Swedish · cured salmon — An ownerless traditional dish, so no cook is credited. The cited article confirms the salt, sugar and dill cure, the Nordic origin, the buried-salmon etymology and the mustard sauce served with it. Quantities, the weighting method and the freezing safety note are this book's own.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 3000 min🍽 8 na serving🔥 280 kcal🇸🇪 Sweden
HalalPescatarianWalang glutenWalang gatasWalang mani
Mga hakbang
Run your fingers down the fillet and pull out every pin bone with tweezers.
Mix the salt, sugar and crushed peppercorns. Lay half the dill in a dish, put the salmon on it skin down, and pack the cure over the flesh.
Pile the rest of the dill on top, cover with cling film and weigh it down with a plate and two tins.
💡 The weight matters as much as the salt. Without it the cure sits on the surface instead of pressing into the flesh.
Refrigerate 48 hours, turning the fillet over every 12 hours and spooning the brine that collects back over it.
For the sauce, whisk the mustard, sugar and vinegar, then trickle in the oil while whisking until it thickens. Stir in the dill.
Scrape off the cure, pat the fillet dry, and slice it very thin on a long diagonal, leaving the skin behind.
💡 Mga tip
- The name means buried salmon — medieval fishermen cured it in sand above the tideline, and the salt-and-sugar version is the descendant of that.
- It keeps five days in the fridge once cured, wrapped tight. It does not freeze well after curing.
- Slice on the diagonal, almost parallel to the board. Straight down gives you thick slabs and wastes the fillet.
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