An alternative gravlax recipe

Gravlax, or lox as it is called in the US, is a very important part of Nordic and Finnish food culture. Usually, salmon is dry-cured, but in this recipe, I am using brine. Brining salmon has become one of my favorite ways of curing the fish.

Ice cellar salmon is a delicacy prepared by curing salmon over a longer period, offering an alternative method to traditional gravlax. Unlike gravlax, which involves dry curing with salt and sugar, ice cellar salmon is brined in a salt solution for a few days, resulting in evenly salted fish. This method produces firmer salmon than the usual gravlax, making it easier to slice into perfect pieces. Despite its firmness, the salmon remains deliciously tender and melt-in-your-mouth, ensuring perfectly salted fish every time. Jääkellarin lohi is served with mustard sauce. Usually, it’s been cut bigger junk, but I prefer thin slices like you would cut from cured salmon. The mustard sauce recipe is under the Jääkellarin loci recipe if you want to try it.

Ice cellar salmon is suitable for various occasions, delighting all salted fish enthusiasts with its flavor. This excellent delicacy is perfect for festive tables or as an appetizer for evening gatherings, and it also makes a great everyday treat, whether on bread or enjoyed on its own.

The brine is the cornerstone of this recipe, marinating, flavoring, preserving, and curing the salmon. Ice cellar salmon has a longer shelf life than traditional gravlax since it is stored submerged in the brine. This allows you to enjoy it as needed—if you can resist consuming it all at once. Preparing a larger batch is advisable because the salmon is cured in the cold for a few days. Remember, though, that the longer you have in the brine, the saltier it becomes. I usually brine my salmon for a maximum of 1,5 days. We don’t like too salty salmon.

Curing (GRAVLAX) – Dry salting recipe

Curing is a more traditional method of dry salting salmon than brining, as in ice-crystal salmon. Almost any fish can be cured, but it is best suited for fatty fish, mostly salmon, rainbow trout, and whitefish.

The foundation for successful curing is fresh, boneless fish and sufficient time. Begin by rinsing the fish with cold water and patting it dry with paper towels. The simplest way to cure fish is with sea salt, sugar, dill, and other spices. There are many different recipes on the Internet. Some also add vodka, whiskey, or gin to the salmon’s meat.

This is my family’s cured salmon recipe: 2-3 tbs coarse sea salt,1 tbs sugar(I like using muscovado sugar, but plain white is absolutely fine), white or black pepper, and a couple of stalks of fresh dill. If you cannot find fresh dill, dried or frozen, it works nicely, too.Rub the spices onto the fish surface and pack it tightly, for example, in foil. The fish cures in the refrigerator for about a day and should be turned once during the curing process to ensure even salting.

INGREDIENTS

• 1 liter of water
• 1 deciliter of fine sea salt
• 2 tablespoons of brown sugar
• 1 kg of salmon fillet
• 1 tsp white pepper cernels
• 1 bunch of dill

ICE CELLAR SALMON RECIPE

Instructions:

1. In a pot, bring 5 dl of water to a boil. Add the salt, white pepper, and sugar. Stir until dissolved.
2. Remove the pot from the heat. Add the remaining water (5 dl). Allow the mixture to cool to room temperature. Add a few ice cubes to speed up cooling. Cover with plastic wrap, place in the refrigerator, and let it cool for a few hours.
3. Place the salmon skin side up in a dish. Pour the cold brine over it. Cover with plastic wrap. Place it in a cool place and let it marinate for a few hours. Turn the salmon skin side down and let it marinate for 24 hours.
4. Remove the salmon from the brine and rinse just before serving. Pat dry with paper towels.
5. Slice the salmon.

Tip

Serve with sour cream, onions, roe, chives, and bread at the Christmas table or any time. This is also wonderful with summer first potatoes.

This is traditional mustard sauce that pairs very well with Jääkellarinlohi or Graavilohi. It’s made in minutes!

Mustard Sauce for Fish

Ready in under 15 minutes

Ingredients:

• 4 tbsp mustard (Finnish or Dijon)
• 1 tsp sugar
• 0.5 tsp salt
• 2 tbsp white wine vinegar
• Ground black pepper
• 1 dl rapeseed oil
• A handful of fresh dill, chopped

Instructions:

1. Mix Ingredients: In a bowl, whisk together the mustard, sugar, salt, black pepper, and vinegar until well combined.
2. Add Oil: Gradually add the rapeseed oil in a thin stream while continuously whisking the mixture. This can be done by hand with a whisk or with an immersion blender for a thicker consistency.
3. Add Dill: Stir in the chopped dill at the end.
4. Serve: The sauce pairs perfectly with gravlax or smoked fish and new potatoes.
5. Storage: The sauce can be stored in the refrigerator for up to two weeks.