Graved salmon is a typical Nordic dish consisting of raw salmon that has been marinated with salt, sugar and dill. You can make your own, it’s easy and the result is super good. The name “grave” originates from the Middle Ages when the fishermen buried salted fish in the ground for fermentation. Translated, “grave” means to dig or to bury. Today, we rarely ferment the fish, but instead use a dry marinade consisting of salt, sugar and dill. Graved salmon is often served as an appetizer, thinly sliced either on bread, or with boiled potatoes and a dill- and mustard sauce. Here I have made graved mountain trout, but you can use salmon as well.
Time: 48 hours
1 trout, approximately 2 pounds (1 kg), cut into two boneless fillets
1 tablespoon tagatose
2 tablespoons maldon salt
1 teaspoon pepper
1 bunch fresh dill
Mix salt, pepper, chopped dill and tagatose. Sprinkle 1/3 in the bottom of a glass tray. Lay one of the filets, with the skin down, in the dry marinade. Sprinkle 1/3 on the flesh side, and lay the second filet, flesh side down on top. Sprinkle the rest of the salt mixture on top. Cover the tray with plastic wrap and place a cuttingboard and a plate on top to apply pressure. Place the trout in the fridge for 24 hours, take it out and turn the fish, then put it back for 24 hours more.
2 oz. (60 g) lettuce, thinly cut
2 apples, cut in small cubes
1 tablespoon lemon juice
1 teaspoon chopped dill
1 cucumber, thinly sliced
Drizzle the lemon juice over the cubed apples to prevent them from browning. Place all the ingredients on plates and top with slices of graved trout and fresh dill.
Sweet mustard- and dill sauce:
3 tablespoons canola mayonnaise
1 teaspoon tagatose
1 tablespoon Dijon mustard
2 tablespoons olive oil
Stir all ingredients together until smooth.
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