Gravad lax or gravalax as we Scot's call it, is salmon or sea trout cured with dill, salt, sugar and a little alcohol. I got this recipe from a Norwegian work mate at the start of the year, and it's a great recipe. Personally, Sea trout is my favourite, its best by itself or with a little bread and butter but it is very versatile & has been used it in so many ways. Seeing as the season for sea trout is nearly over I'll give you the recipe and you can try and get your hands on some before it's all gone. Try MacCallums of Troon, they're pretty good at getting their hands on it.
500g Sea trout fillet
1 tbl Maldon salt
1 tbl Sugar
1/2 tbl ground onion seeds
1/2 tbl ground caraway seeds
50g chopped dill
30ml whiskey
Mix everything into a paste and cure for 3 days, I do this in a vac pac bag which makes it easier to control but you can just cover the fish in the paste, wrap it in cling film, place in a tub and leave it in the fridge. Once its had 72 hours then wash off the cure and pat dry.
Topping:
1 tbl dijon mustard
1 tbl honey
50g dill
Mix the mustard and honey together and brush it onto the fish, top with chopped dill and that the fish complete. It's best to slice it when you need it as it can dry out quick if its not stored properly. Keep it wrapped up and it'll last for a good few days in the fridge.
And remember, keep this one a secret.
