Cured (gravlax) Rainbow trout
Cured salmon, a delicacy celebrated for its sublime taste and rich cultural significance, holds a special place in the culinary traditions of Finland and other Nordic countries. Also known as gravlax or gravad lax, is a testament to the region's deep connection with the sea and its commitment to preserving and enhancing the natural flavors of high-quality fish. This dish is a staple dish in most households and eaten all year around, also making an appearance in festive occasions, family gatherings, where its presence signifies a joyous appreciation for life's simple pleasures.
Curing, a preservation technique dating back centuries, has evolved into an art form, giving rise to the beloved cured salmon that graces Finnish tables. The traditional process involves coating fresh salmon fillets with a blend of salt, sugar, and often dill, allowing the fish to slowly cure and develop a unique and nuanced flavor profile. Beyond Finland, cured salmon is a culinary tradition shared among Nordic countries, including Sweden, Norway, Denmark, and Iceland. Each region puts its own spin on the curing process, incorporating local herbs, spices, and techniques to create variations that reflect the unique flavors of their landscapes. For this recipe, I added a coating of grated beetroot so the outer coating of the fish turns a lovely magenta color. This stage is optional however and can be left out if you wish to make the traditional version.
In these countries, cured salmon is not merely a dish but a cultural ambassador, transcending borders and bringing people together through shared culinary experiences. Whether served as a centerpiece in open-faced sandwiches known as smørrebrød in Denmark, or alongside crispbread and sour cream in Sweden, cured salmon embodies the essence of Nordic cuisine and the enduring connection between the people and the sea.
Cured Salmon Recipe:
Choose fresh, wild-caught salmon (I used rainbow trout) with a firm and shiny surface. Ensure it stays cool during shopping.
Remove bones and fins, leaving the skin. Spread coarse salt (approx. 2 tbsp/kg) and sugar (approx. 1.5 tsp) on the fish. Add dill, grated beetroot & a bit of grated lemon zest spread evenly on top. I used no measurements for the dill/beetroot but maybe less than 1/2 cup depending on the fish size. It is important the the surface of the fish is covered.
Wrap the fillet tightly in clingfilm and place into a dish that can be refrigerated. If using two fillets, position them facing each other with the skin side outward.
Apply a light weight on top of the fillet. Allow it to cure in the refrigerator for 1-2 days.
Wipe the cured salmon's surface. Slice it thinly with a sharp knife, removing the skin.
Garnish the salmon plate with fresh dill, lots of black pepper and lemon for serving.
Cured salmon is also a great addition to add on canapes if you are having a dinner party. Add a little sour cream (perhaps mixed with chopped capers/red onion and dill) dolloped on top of a canape with a thin slice of cured salmon on top.
Puff Pastry (joulutorttu taikina levy) base
In Finland during the Christmas time we have a ready made frozen puff pastry base (joulu torttu taikina) that is often used to make different sweet or savory treats. It is essentially a puff pastry base- to make this shape see the images below:
Cut the puff pastry into squares: Cut a smaller square inside (an “L” shape) leaving 2 sides un-cut, opposite of each other as seen in the image below. Then fold one side to the other and repeat with the other side. Fork holes into the middle of the diamond so this part does not raise in the oven. Bake in the oven for 5-10 minutes in 200 C.
