Gravlaks and beetroot

Gravlaks and beetroot

As far as I’m concerned, Norwegian gravlaks – known in Swedish as gravadlax – is quite possibly the best gourmet fast-food fish on the planet. Cured with dill, sea salt, sugar, coriander and white pepper for a few days, this Scandinavian classic is full of flavour yet delicate in texture, and utterly good for you. If you don’t have the time or inclination to make your own, then use a good quality local one. I think this tastes best with home-made sweet mustard sauce but I’ve given an alternative in case you fancy a speedier smørbrød snack. I love gravlaks as a quick lunch on sourdough crispbread, oatmeal bread or spelt and fennel seed bread, or with buttered new potatoes or even in a salad.

SERVES 2

  • butter
  • 4 small sourdough crispbread
  • 4 generous slices gravlaks
  • 4 tsp sweet mustard sauce, German mustard or crème fraiche
  • 4 tbsp lightly pickled beetroot, chopped
  • dill to garnish
  • pinch of coriander seeds (optional)
  1. Butter the crispbread then pile on the cured salmon, sweet mustard sauce and beetroot.
  2. Scatter dill fronds on top, add a few coriander seeds (if using) to pick up the coriander flavour in the gravlaks cure, and eat as soon as decently possible.

Credits

Recipes extracted from Secrets of Scandinavian Cooking… Scandilicious by Signe Johansen, out now published by Saltyard Books, £20.