This is an easy and
super fast, yet absolutely delicious pasta dish. I have been eating
salt cured salmon as long as I can remember and I still can´t get
enough of it. It´s absolutely one of the highlights of Nordic
cuisine.
If you want to make
gravad lax yourself, it´s quite simple to do. There are a lot of
different recipes, but I use coarse sea salt, some sugar and fresh
dill.
For a small piece of
trimmed salmon fillet (300 - 500 g) you dont´t really need to
measure the the ingredients.
Just add a thin
layer of coarse sea salt on a parchment paper. Place the salmon
fillet skin side up on the salt and press lightly. Turn fillet and
sprinkle over about a half teaspoon of sugar and coarsely chopped
dill.
Put the fish in a
glass dish skin side up and cover with a piece of parchment paper and
cling film. Add a small weight over the fish. (400 g can of tomatoes
etc.) Put the dish in the fridge and cure for 18 – 24 hours.
1 portion
75 – 100 g pasta
80 – 100 g gravlax
or cold smoked salmon
1 small spring onion
1 tbsp capers
black pepper
chili flakes
lemon
olive oil
Cook the pasta
following pack instructions. Since capers and salmon are very salty,
it´s better to use less salt in cooking water than normally.
While the pasta is
cooking, sweat thinly sliced onions in a small splash of olive oil
over a medium heat until just tender. Remove from the heat and set
aside.
Once pasta is
cooked, drain, and tip it into the pan. Add thinly sliced salmon and
capers. Mix and season to taste with lemon juice and black pepper.
Serve immediately.
