Gravlax is one of my favourite Nordic treats. With simple ingredients - and a just little time to smooth its flavours - gravlax is also the easiest luxury to make at home.
I’ve tried dozens of recipes over the years. The most traditionally accurate call for two fillets of fish - preferably from opposite sides of the same fish - liberally cured with salt and sugar and sandwiched skin-side out around a core of herbs and spices. It’s then tightly wrapped with cling film and popped into the fridge with a weighted object on top to help expel moisture.Read More