Gravad Mackerel

Gravadlaks or gravlaks is one the most famous Scandinavian dishes. The method behind it, a sort of quick cure with salt and sugar, lends itself to other fatty fishes as well, and mackerel is abundant in Norway during the summer months.

INGREDIENTS:

Number of servings

Servings: 12

List of ingredients

2 lbs. (900 grams) mackerel fillet

½ cup (a little more than 1 deciliter) sugar

3 tbs. salt

1 tbs. caraway seeds

5 tbs. finely chopped dill

Additional dill for garnish

Bread and grainy mustard

PREPARATION:

• In a small bowl, combine sugar, salt, caraway seeds and dill, and mix well. Sprinkle the bottom of a large dish with a handful of cure. Place a layer of fish skin side up, then sprinkle with more cure.

• Continue with the rest of the fish. Cover, place in refrigerator and let sit for 1 to 2 days. To serve, scrape of the dill, and slice the fish thinly. Sprinkle with fresh dill and serve with bread and mustard.