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Curing salmon like your Norse ancestors
Salmon Platter: All of the components for the smorrebrod sandwiches. Gravlax, honey mustard, dill, cream cheese, onion, cucumber, and pumpernickel toast. | Melissa Elsmo~for Sun-Times Media
Home-cured Gravlax Smorrebrod
Make sure to use the freshest salmon you can find for these lovely little sandwiches and begin this recipe a day before you plan to serve it. Cured salmon will keep for two days in the refrigerator after rinsing. Halve or double this recipe as needed.
For the Gravlax:
1 pound fresh skinless salmon fillet (preferably Norwegian)
1½ cup sugar
¾ cup salt
2 teaspoons white pepper
¾ cup fresh dill (fronds and stems), chopped
1 Tablespoon each lemon and orange zest
For the Sauce:
½ cup mustard
¼ cup honey
1 Tablespoon chopped fresh dill
For the Sandwich:
(amounts will vary according to personal tastes)
Pumpernickel bread, crusts removed
cream cheese
Thinly sliced cucumber
Thinly sliced red onion
Dill sprigs
For the gravlax: Mix the sugar, salt, white pepper, dill and zests in a mixing bowl. Pour 1 cup of the mixture into the bottom of a shallow ceramic dish and place the fish on top. Pour the remaining salt and sugar mixture over the fish to completely bury it. Wrap the dish with plastic wrap and place in the refrigerator for 8-12 hours. Remove the fish from the salt and sugar mixture and discard (it will look like slush). Rinse salmon briefly under cold water to remove any excess sugar and salt. Slice fish very thinly across the grain.
To assemble the sandwiches: Toast the crustless Pumpernickel bread. Quarter each slice to make appetizer sized bites or use a whole slice to make a traditional open faced Danish sandwich called smorrebrod. Spread the toast with a bit of cream cheese. Top with salmon slices, cucumber, red onion and dill sprigs. Drizzle the finished sandwiches with the honey mustard sauce and serve immediately.
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Updated: March 29, 2012 4:03PM
I am no stranger to traditional Scandinavian fare like, lefse, lingonberries, and Swedish pancakes. I’ve enjoyed the occasional gulp of glogg and even braved a taste of dreaded lye-soaked lutefisk.
But I’ll admit that I don’t often make traditional Scandinavian dishes at home.
Most Nordic recipes seem a little bit complicated to me; call me crazy, but I shy away from keeping lye in my kitchen and seem to have misplaced my lefse turning stick.
Last week, my mother-in-law mailed me a Norse welcome plate for our front door and the desire to dabble overtook me. After all, I am part Norwegian, married a man named Leif, and keep an antique Viking ship as the centerpiece on my dining room table. I am surprised it took me this long to muster the courage to honor our Scandinavian roots in the kitchen, but the resulting dish will surely have a welcome place at our table for years to come.
Norse countries are known for a cured salmon dish called gravlax. Historically, Norwegians would bury fresh fish in the sand near the ocean edge and leave it for several days. These “salty graves” would draw moisture from the fish, alter its texture, and naturally season the fillets. The cured salmon could then be used in a myriad of ways.
Today, gravlax is most often used like lox or smoked salmon and cold curing your own at home is a snap. Look for the dry mixture to draw moisture from the fish and replace it with a signature sweet and salty essence. Simple additions of dill and citrus elevate the delicate fish to brunch worthy fare.
Forever change a predictable breakfast item by serving delectable home-cured gravlax with bagels and all the traditional trimmings. Or channel your inner Viking and create these Danish open-faced sandwiches called, Smorrebrod.
Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.
Home-cured Gravlax Smorrebrod
Make sure to use the freshest salmon you can find for these lovely little sandwiches and begin this recipe a day before you plan to serve it. Cured salmon will keep for two days in the refrigerator after rinsing. Halve or double this recipe as needed.
For the Gravlax:
1 pound fresh skinless salmon fillet (preferably Norwegian)
1½ cup sugar
¾ cup salt
2 teaspoons white pepper
¾ cup fresh dill (fronds and stems), chopped
1 Tablespoon each lemon and orange zest
For the Sauce:
½ cup mustard
¼ cup honey
1 Tablespoon chopped fresh dill
For the Sandwich:
(amounts will vary according to personal tastes)
Pumpernickel bread, crusts removed
cream cheese
Thinly sliced cucumber
Thinly sliced red onion
Dill sprigs
For the gravlax: Mix the sugar, salt, white pepper, dill and zests in a mixing bowl. Pour 1 cup of the mixture into the bottom of a shallow ceramic dish and place the fish on top. Pour the remaining salt and sugar mixture over the fish to completely bury it. Wrap the dish with plastic wrap and place the the refrigerator for 8-12 hours. Remove the fish from the salt and sugar mixture and discard (it will look like slush). Rinse salmon briefly under cold water to remove any excess sugar and salt. Slice fish very thinly across the grain.
To assemble the sandwiches: Toast the crustless Pumpernickel bread. Quarter each slice to make appetizer sized bites or use a whole slice to make a traditional open faced Danish sandwich called smorrebrod. Spread the toast with a bit of cream cheese. Top with salmon slices, cucumber, red onion and dill sprigs. Drizzle the finished sandwiches with the honey mustard sauce and serve immediately.
