In our last post, we introduced you to Skanörs Gästgifvaregård where we dined on a wonderful 5-course meal. But, today we’re going to digress a bit for our third issue of this series and Eva’s going to make you some Gingravad lax. We’ll also touch on the history of the Swedish Gästgivaregårdar and its importance in Skåne. Yep, Eva’s making her favorite gravadlax dish or us. Heck, she’s even going to take you through the process step by step. So read on my friends as we continue our journey in Skanör…
Gästgivaregårdar i Skåne
The history…
Although there were Gästgifvaregård or Gästgiveri (think Inns) throughout Sweden; Skåne (Southernmost state) is said to have had the most. Most of them are now gone, giving way to lack of interest, fire, and progress.
The Gästgifvaregård (Inn) has been around in Skåne since it was part of Denmark. The Swedish Governor-General of Skåne Rutger von Ascheberg decided in the 1680s that the innkeepers should be hubs for postal traffic and for public transport, thus giving them a greater role than the innkeepers in other areas of Sweden at that time. In later years, the innkeepers in Skåne were appointed by the governor.
In 1718 Skåne had 64 innkeepers’ houses. Of these, 32 remained in 1961, and in 2017 15 remained. Today, I believe there’s around 13.
Want to know some history behind the Gästgiveri (inn) of Skåne? Then just “click below” and the box will drop down and you can have a read.
CLICK HERE
OK, history buffs below is an excellent article written back in 2010 which gives a brief, but very good history of the inns of Skåne.
“The history of Skåne’s inns”
an excerpt from The inns of Skåne by Sanna Töringe
Published on Nov 30, 2010
To understand the history of the inns, you first have to try and envisage a traveler from times gone by. You should be aware that the carriages had no springs. Often, travelers got blisters – in this place and that. They were freezing cold, tired, bored and frightened of highwaymen (robbers). Salvation from all of these evils came in the form of the inns, of course.
Inns have existed in Skåne since the Middle Ages. Margarete, Queen of the Kingdom united by the Union of Kalmar, or ‘King of No-trousers’ as she was also called, had business to attend to in Denmark, Norway, and Sweden. On her travels, she demanded that there should be inns always within reach. In Sweden, by the year 1279, Magnus Ladulås had decreed that noblemen and soldiers were no longer allowed to force the farms along their route to provide them with hospitality. There were to be special lodging places where travelers could eat, sleep, and rest their horses. The people traveling about in those days were mostly the king’s men, people on pilgrimages, and noblemen with their entourage.
In the 17th century, when Sweden was a great power in Europe, the country was visited by many prominent foreigners, such as diplomats and scientists. Everyone who came overland traveled through Skåne and the requirement for inns increased. Queen Kristina, who was herself an experienced traveler, tried in her own way to instill a little order into the situation. She demanded that every place should have three separate departments – one for the nobility, one for townsmen or honorable people, as she described it, and then the rest all had to – squeeze into one room. In 1690, Skåne had 33 inns and the distances between roadside inns were not allowed to be any greater than 20 kilometers.
Let’s imagine one traveler. Anders Tideström was one of the apprentices of Carl von Linné (Linnaeus). He traveled through Skåne in the mid-18th century and wrote down everything he saw. In the Saxtorp Inn, outside Landskrona, he came across a prosperous innkeeper. Indoors, there was a welcoming long table and a tiled cast iron stove. It had a brewery and a pig-sty, a still to make ‘snaps’ in, a neat stone-paved courtyard and borders of lavender outside the bedroom window.
It was lucky that he gave such a precise description of the inn in Saxtorp, because the whole lot burned down, but that was much later. During a wild wedding party, the guests made their own entertainment by using pistols to shoot through the windows; this made the thatched roof catch fire and everything was consumed by fire within just one hour. According to the eyewitness, the innkeeper was also one of those quite happily indulging in the entertainment.
Spången Inn. Photo:skane.com©sydpol.com
Reputations for tasty sausages and eery ghosts
There are lots of anecdotes and stories about food and incidents at Skåne’s inns. Then and now, travelers from far and near have sung the praises of Skåne’s good food to the rest of the country. The widely traveled customers were able to describe with real feeling the tastes of Östarp’s liver sausage and the delicious bream in Höör. A large number of these ancient things are still going strong.
But there are also lots of eery stories about violence and sudden death. So watch out for room number fourteen in Höör – it’s haunted. That was also the case in the Fjelkinge Inn when Fru Margareta Barnekow once intended staying overnight there back in the 18th century. At the stroke of midnight, she was awoken by some floorboards being broken up and a bloodied head was to be seen asking for help to find its murderer. The next day, Fru Barnekow called for the county sheriff, who broke up the floor and discovered the body. The innkeeper himself confessed to the crime and was condemned to death, while the ghost’s body was buried in the churchyard.
There are inns left all over Sweden, but the ones in Skåne are the most famous. This is surely because of the riches and generosity of the well-laid tables and maybe also because the very walls are still imbued with the atmosphere of the Danish period. Today there are around twenty inns left in Skåne – many of them dating right back to the 17th century. They are all intertwined with stories, and many of them have particular specialties to offer. So, please, help yourselves!
This excerpt is courtesy of skåne – Your official guide to Skåne
Gingravad lax med enbär och dill
(Gin gravlax with juniper berry and dill)
Gravlax is a Nordic cured fish dish dating back to the Middle Ages. Back then the fishermen salted the salmon and buried it in the sand at the high-tide line of the ocean or bay and left it to lightly ferment. Not to worry, we don’t do it that way anymore. Today we use a dry marinade mixture of salt, sugar, and dill as the basic cure ingredients. Many variations exist, but adding gin and juniper berries is our favorite version. Once prepared the gravlax is cured under refrigeration for twelve hours to a few days. So, come on along as Eva shows us how she does it step-by-step.
The cure…
You’ll need 1.2 kg (2.65 lbs) of the freshest salmon you can find. The salmon should be two slabs (fillets) from the front, thicker part of the salmon, preferably from opposing sides of the fish. It should be checked for pin bones, rinsed, patted dry, wrapped and then frozen per your country’s recommendations (see safety note below). For the curing process, you‘ll need some additive-free salt, sugar, freshly ground black pepper, fresh snipped dill, gin, and crushed (flattened with a knife) juniper berries. You’ll also need two resealable (Ziploc type) plastic bags of a size that the fish can fit in.
A note on the salmon we used. We would usually buy our salmon at our favorite fishmonger but COVID restrictions have curtailed visits there. Instead, we’re getting our fresh salmon from our online grocer. It’s fresh, but not quite as fresh as our fishmonger.
Food Safety Info: When making gravlax one should follow the government recommendations for proper freezing of salmon for sushi/sashimi consumption. Currently, it varies from region to region so please check the regulations in your particular area. If you’re not sure of your regulations, freeze it for a few days prior to curing.
Once you have your measured ingredients Mise en place (ready to go), you’re ready to assemble.
Into a bowl add the salt, sugar, pepper, crushed juniper berries, and fresh finely snipped dill.
Then thoroughly mix the curing ingredients. Feel free to use a bigger bowl. I used this one so you’d get a better view of the mixed ingredients.
Take one of your sealable plastic bags and place it in a container of a size suitable to cure the salmon while in the fridge. Then spoon about a tablespoon of your cure mixture into the flattened bag, spreading it out evenly. Next, place one of the salmon slabs into the bag skin side down on top of the cure mixture. This is where the gin comes in; spoon one-half (three tbsps) of the gin over the flesh side of the salmon and massage it into the slab.
Now, place all but one tablespoon of the curing mix over the slab (fillet). Spread it evenly over the flesh side of the first salmon slab. Then, with the remaining salmon slab on a plate, pour the remainder of the gin over it and massage in. Place the second slab of salmon, flesh side down on top of the first slab, putting the thick end on the thin end and vice versa. Then pour all of the remaining gin on your plate into the bag.
Lastly, spread the remainder of the curing mixture evenly on the top of the second salmon slab’s skin. Then evacuate as much air as possible from the bag and seal. Place the bag with the salmon in your second bag and evacuate and seal that bag. We recommend using two bags just in case the first one leaks. You can now place the salmon with the curing solution in your fridge to cure.
An Eva Tip: Eva uses a plastic straw to draw a vacuum on the bag. It works great unless you over-execuate…
Halfway through your cure time, turn your gravlax bag over in the fridge. Cure in the fridge for a minimum of 12 hours and up to 72 hours depending on the thickness of the salmon. We cured ours about 36 hours, as our salmon filets were only about 32 mm (1-1/4 “) thick. Remember, the longer the cure time, the saltier the salmon. Once cured, remove from the fridge. You’ll notice the change in the appearance of the salmon from the osmosis action which results in firming up the salmon, as well as producing an accumulation of liquid. All good stuff. Now, remove the salmon onto a plate and scrape off all the curing mixture. Then rinse with cold water and pat dry.
Your gin gravlax is now cured and is ready to slice and enjoy. Not hungry? Wrap it up and refrigerate for up to three days or freeze for up to three months.
Here in Skåne, you’ll find gravlax served in many ways. It’s almost always found on the Julbord at Christmas , a Skåne gästgiveri frukostbuffé (breakfast buffet), or any time one wishes to have a treat. Served most often with gravlaxsås, which is a sweet mustard sauce. Not to worry, we’ll be giving you that recipe as well when we make our favorite dish from our visit to Skanörs Gästgifvaregård.
Above is one of our favorite ways to serve gravlax. It’s simply thick-sliced gin gravlax served with dill-stewed potatoes and peas. Ah, such comfort…
For the printable recipe just “Click Here” below…
CLICK HEREGingravad lax med enbär och dill or Gin gravlax with juniper berry and dill.
Gravlax is a Nordic cured fish dating back to the Middle Ages. We've taken it up a few notches since then by adding juniper berries and gin. You’ll find gravlax served in many ways. It’s almost always found on the Julbord at Christmas, a Skåne gästgiveri frukostbuffé (breakfast buffet), or any time one’s wishes to have a treat. Served most often with gravlaxsås (a mustard sauce) and boiled or dill stewed potatoes.
Ingredients
- 2 pcs Fresh, skin-on salmon filets, 600 g (21 oz) each. See note 1 & 2.
- 6 ¾ tbsp (1 dl, 90g) Granulated sugar, See note 3.
- 6¾ tbsp (1 dl, 120g) Fine sea salt, See note 3.
- 2 tsp Freshly ground black pepper.
- 10 Juniper berries, falttened with a broad knife.
- 1 cup (2.3 dl) Fresh dill, finely chopped or snipped.
- 6 tbsp Gin
- 2 re-sealable plastic zipper storage bags, large enough to hold the salmon filets.
Instructions
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Inspect your salmon filets and remove any pin bones. Then rinse and pat dry the filet.
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Into a bowl add the salt, sugar, pepper, crushed juniper berries and fresh finely snipped dill and then thoroughly mix the curing ingredients.
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Take one of your resealable bags and place it in a container suitable to cure the salmon while in the fridge. Then spoon about a tablespoon of your cure mixture into the flattened bag, spreading it out evenly.
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Next, place one of the salmon slabs into the bag, skin side down on top of the cure mixture.
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Spoon one-half (three tbsps) of the gin over the flesh side of the salmon and massage it into the slab of salmon.
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Now, place all but one tablespoon of the curing mix over the filet. Spead it evenly over the flesh side of the first salmon slab.
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Then, with the remaining salmon slab on a plate, pour the remainder of the gin over the second slab and massage in.
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Place the second slab of salmon, flesh side down on top of the first slab, putting it thick end on thin end and vice versa.
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Now, pour all of the remaining gin on your plate into the bag.
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Spread the remainder of the curing mixture evenly on the top of the second salmon slab’s skin.
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Then evacuate as much air as possible from the bag and seal. See note 4.
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Place the bag with the salmon and curing mix in your second bag and evacuate and seal that bag. We recommend using two bags just in case the first one leaks.
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Now place the salmon and curing solution in your fridge to cure.
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After 24 hours turn the bag over in the fridge. Cure in the fridge for a minimum of 12 hours and up to 72 hours depending on the thickness of the salmon.
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After your curing period remove the salmon unto a plate and scrape off all the curring mixture. Then rinse the salmon filet with cold water and pat dry.
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The curred gin gravlax is ready to slice and eat. Not hungry? Wrap it up and refrigerate for up to three days or freeze it for up to three months.
Recipe Notes
- The salmon filets should come from the thickest part of the fish, preferably from the opposing sides.
- When making gravlax one should follow the government recommendations for proper freezing of salmon for sushi/sashimi consumption. Currently, it varies from region to region. So, please check your regulations in your particular area. If you’re not sure, freeze it for a few days.
- The ratio between sugar and salt should be 1:1 on a volume basis.
- One can use a plastic straw to draw a vacuum on the bag and then seal.
Remember this interesting thing from our last post. Still, wondering what it is, it’s a samovar which is basically a hot water heater for making tea. Although the origin is claimed by Russia, there are those who believe it originated in central Asia. These were very popular in Sweden in the past years. Congratulations to Sherry of Sherry’s Pickings for coming up with the correct name for this funny looking hot water heater. In second place having answered correctly just after Sherry was Linda of Ciao Chow Linda. And honorable mention goes to Judi of Cookingwithauntjuju.com and David over at Spiced who both came close. Thanks to all for sharing in the fun.
angiesrecipes says
Thanks, Eva, for taking time to show us how to make gin gravlax, which is one of my favourites! If I could get some quality salmon, might just give it a try too.
Ron says
Hi Angie, I hope you can find some fine quality salmon so you can give it a go. Thanks for stopping by and I’ll be passing your “Thanks” on to Eva.
Ronit says
I used to make gravlax with vodka, but love this version with gin. Hope to give it a try soon. Thanks for sharing! 🙂
Ron says
Hi Ronit, yep vodka works great as well, but we do like the juniper flavor from both the gin and the berry. Thanks for stopping by.
Ronit says
I usually use Juniper berries in stews, but never tried pairing it with fish. I’ll definitely give it a try soon. 🙂
Jas @ All that's Jas says
I will definitely try this gravlax. Just yesterday I made my smoked salmon fettuccine in the vodka sauce recipe. Lox is expensive here, so I don’t buy it often. I also love it on a bagel smeared with cream cheese. So good! Saving your recipe. Is it not recommended to use a vacuum sealer and its bags?
Thanks for sharing the history of Swedish Inns. I will make sure NOT to stay in room #14 if I ever visit Sweden. 🙂
Ah, I forgot to write my guess on that thing. I thought it was a hot water vessel, but didn’t know its name. Now that you said it I’m ashamed, because it is called the same in my language (although it’s an old term, not often used – just like the kettle itself).
Have a great weekend, Ron, and stay safe!
Ron says
Hi Jas, I think both gravlax and cold smoked salmon pair perfectly with a bagel. We’ve used our FoodSaver for gravlax but it a bit tricky to get a good vacuum on the bag without drawing out the gin. I think it might depend on your vacuum sealer. I say give it a try.
We loved the old samovars at the inn and have searched online for one. So far we’ve found more than one, but they’re well beyond our pay grade. I hope to find one that’s in need of renovating and perhaps has a dent or two.
You stay safe as well.
Jas @ All that's Jas says
I hope you’ll find a samovar that fits your budget too. I’ve seen some on Etsy, mostly Russian, and they vary in size, design, and price: from $20 to about $2k. Good luck!
Ron says
Thanks Jas, I’m wanting to find one of those $20 ones…
Mimi says
Niccceeeeeeee. What beautiful salmon. Thank you for this fabulous tutorial!
Ron says
Thank you Mimi for taking the time to have a read. Take care…
Eha Carr says
A wonderful post and thank you bigtime to Eva ! Gravadlax has always belonged to the top three of my food loves. I was about three, when standing on a stool with a huge pinny tied around me, our family cook taught me how to make it. Way before Eva was even born 🙂 ! For a simple enough dish these days there are quite a few modes of preparation, *huge smile* I make this very often but am still a purist ! Just one piece of salmon, equal parts of sugar and salt, much more dill than Eva’s recipe, usually no alcohol . . . well, sometimes a tad of aquavit or vodka, no plastic, but just covered in the dish with heavy weights atop and one turn=around before serving. A dream of a dish . . . cannot think of anything I would rather have ! And ‘vive la difference’ in two pretty classic modes of preparation: shall try your family way next time as far as the gin is concerned !! Samovars: every Estonian home possesses at least one . . . had not seen one of this size and shape before . . . mine is larger and somewhat pear-shaped. . . . best to both of you . . .
Ron says
Thank you Eha. I’ll pass on your thank you to Eva. When I first began to come to Sweden some years ago, the method of placing the fish in a glass or pottery pan and covering with some baking paper was very common. Of course, that was before the plastic freezer storage bags made it to Sweden. On their arrival, a few years back many homemakers switched to using a plastic bag. Mostly because it eliminates the end of having to weigh down the fish. Most big commercial producers make gravlax in vacuum vats whereas many restaurants use commercial vacuum bags as it is convenient. Whatever method one chooses, the end result should be delicious.
Samovars in Sweden come in different sizes and some even resemble a heart.
Thanks for having a read and taking the time to comment.
Eha Carr says
Understandably the usage of plastics has made certain preparations easier and faster. However, moving worldwide in the medical fraternity, we are backtracking from ANY kind of plastics use at the rate of knots for health reasons .Altho’ much heavier, glass is again coming into wide-spread use, eg two of Australia’s best known spice merchants have again taken up small glass jars for their sales. I guess it is like not drinki9ng Coke or, for God’s sake, using Nutella or deep frying or . . . . :_ !
Mad Dog says
That looks delicious and I’m starving now! It’s nearly lunchtime.
Great history of the Skåne’s inns too.
Ron says
Thanks, Mad Dog.
Judith A. Graber says
Hi Ron – I knew the “samovar” was used to pour something liquid 🙂 I love salmon but never developed a taste for it smoked. My hubby on the other hand would devour it! Great tutorial for those who enjoy it. I really like your “fish” platter though – need to find one!
Ron says
Hi Judi, I bet your hubby would enjoy gravlax as much as smoked salmon.
That fish platter is special to us as I purchased it in 1990 at Pike Place Market from a local artisan. It has served many a fish meal in our house. Thanks for stopping by…
David Scott Allen says
I have always wanted to make this myself and am so grateful to you and Eva for sharing the recipe. I might have to wait a bit to get dill, but this will be happening soon! (Mark wants to grow dill—I think it’s too hot already in the desert to start.)
Ron says
I’ll pass on your comment to Eva. The dill is a key component, however in a pinch one could use frozen snipped dill. Dill is one of the first re-seeded herbs to pop out of the ground here and as the days warm, it has a tendency to bolt. If Mark has seed, I say go for it. We also, plant dill each week for a few to assure a constant supply. Final tip, if you have more than you need, snip in a bowl and place in a ziplock bag and flatten, then freeze. Then this winter you can just pinch off what you need. Thanks for stopping by…
Healthy World Cuisine says
Fabulous post and recipe Eva and Ron! Interesting read and then I came down to your line that reads, “It works great unless you over evacuate…” and then we burst out laughing with you! We love lox and my youngest especially but it is so expensive here. Love your addition of Tanqueray and juniper berries. We can wait to give it a go. Great idea to freeze it too, maybe in little portions for lunches and such. Stay well and take care and can’t wait to read your next post.
Ron says
Thanks Bobbi, glad you caught that line. Actually, it was me that proved that over evacuation wasn’t so pleasant.
We hope you do give it a go. Remember, the thinner the fish the less time you should cure. It does freeze well. Thanks for taking the time to have a read…
Healthy World Cuisine says
Making a batch today as we have a huge hankering for a bagel charcuterie board which is super fun for entertaining brunch. Have a thinner fish like you suggested so it takes less time to cure. Might make a little gin and tonic while we have that out as well. Take Care
Ron says
Hope you guys like it. Absolutly better with a G&T…
2pots2cook says
Absolutely delicious one. We usually make sandwiches with bagels but I use store bought versions. Thank you so much for step by step instructions. While reading two of your last posts, one question popped out: is Skane known for their candies ? It seems to me that we visited one small manufacturer there that showed us all the phases of their production… or maybe it’s somewhere else ?
Ron says
Davorka, you are absolutely correct about the candy. Spettekaka is the name of this special Skåne candy/cake. The name Spettekaka translates to “cake on a spit”. You might remember that it’s basically a meringue that is spun unto a spit while turning in an oven.
Thanks for commenting…
Valentina says
One of my favorite things to eat. Ever! I’ve only made this once — way back in culinary school. You’ and Eva have inspired me to do it again. This will be my culinary “project” this week. Can’t wait. 🙂 ~Valentina
P.S. I always love the history lessons I get here.
Ron says
Making gravlax is like riding a bike, it’ll come right back to you. Let us know how it turned out. I’m so glad you enjoy those little history snippets as I love researching and sharing them. Thanks for taking the time to have a read…
Tandy | Lavender and Lime says
David loves making gravadlax and tries different herb and alcohol combinations each time. My favourite is tarragon and whisky. Thanks for sharing your version 🙂
Ron says
Tandy, I think David has a brilliant idea, as tarragon and whiskey gravlax sounds very intriguing…
Neil says
Good to see an excellent high quality gin being used to make this gravlax Ron! Eva’s gravlax recipe here gives me a great excuse to whack out the bottle not only to make this but for a wee G&T too! Thanks!!
Ron says
Neil, I highly suggest starting with the G&T especially if you guys are getting this hot blast of air from the south that we are. I would only and always drink Tanqueray if it wasn’t so bloody expensive here. But, I still enjoy it on special occasions, like when I make a G&T. Thanks for taking the time to comment…
Liz says
Do you have a recommendation if you don’t like gin…too crazy an experience with it in college has left me with a lifelong aversion.
Ron says
Liz, I have that same aversion from the same period when it comes to rum so I totally understand. You can leave it out or replace it with vodka. Take care…
John / Kitchen Riffs says
What a terrific post! I’ve never made this, and probably never will — but I sure like to eat gravlax. So maybe I SHOULD make it, right? I guess I need not ask what to do with the leftover gin. 🙂
Ron says
Thanks, John. To be honest, we hardly ever make it as it’s so readily available here and costs little more than fresh salmon. But, we do make it for Christmas and Easter. Gin never ever goes to waste in our house…
sherry says
oh my, Ron i wish i could be there to savour that gorgeous fish with you:) It looks just wonderful. I thought that had to be a samovar. i mean really, what else could it be? I am drooling over that fish; i must try making it myself. i hadn’t heard of having to freeze the fish first. I must google it more… cheers
sherry
Ron says
It was tasty indeed, Sherry. Freezing sushi or sashimi prior to consuming raw fish is said to kill any parasitic worms living in the raw fish flesh. With that said it depends on where your fish comes from. So, to be safe many government food safety experts advise freezing. We get our salmon from a certified parasite-free source, so we don’t need to freeze, but often do anyway. Thanks for stopping by…
mjskitchen says
Oh this is SO doable! I’m going to have to have Bobby pick up some salmon next time he goes to Costco. It’s so expensive here that we only get it periodically. Using the gingravad lax with the condiments is our kid of meal, especially in the summertime. Thanks for the recipe! BTW – I’m surprised there are even 13 inn houses left, but then I have to consider how old some of the old adobe churches are around here. Love it that some people want to keep something historical. Nice post!
Ron says
Hi MJ, when we lived in Kentucky Costco was our go-to fish market. We always went on Tuesday morning as that’s when the salmon was the freshest. We hope you enjoy the dish.
Yea, most of the inns were constructed of wood so many were lost to fire, rot or progress. Thanks for stopping by…
Susan says
What a wonderful tutorial and how to make gravlax. Hope to try it one day if I can find some really fresh salmon! Interesting read on the inns too.
Ron says
Thanks, Susan, we hope you find that fresh fish and glad you enjoyed the brief history on the inns.
Jeff the Chef says
What a great read, Ron. Thank you so much. I realize that an awful amount of work goes into a post like this, and I really appreciate it. I wish I could go back in time and visit one of these inns, but with a cushion for my carriage! I love gravlax, and have never made it. Eva’s recipe sounds delicious!
Ron says
Thanks, Jeff and I’m with you about a cushion in that carriage. Also a big thanks for recognizing what goes into a post. Hope you give making your own gravlax a go, but if you can find it premade, I say why not go for that. Thanks for the comment…
David @ Spiced says
Like Jeff, I absolutely love your posts, Ron. They are always a fun read, and I inevitably learn something new each time. I think it’s crazy (and kinda cool) how innkeepers used to be appointed by the governor. Times really have changed! It sounds like those original inns were quite interesting – a pig sty and a brewery all in there together? Interesting. 🙂
So I’ve had gravlax, but I’ve never delved into the process of how to make it. Fascinating! I appreciate Eva being the host for this post. (Haha. I just made a rhyme!) And I did notice Eva’s apron, too. Great tips here, and now I’m craving some freshly made gravlax! I just need to make sure not to over evacuate that bag – eek.
Ron says
Thanks, David, I love posting little snippets about the history on this and that. I wonder what the beer tasted like from that brewery at the inn?
I’ll be sure and pass on the appreciation to Eva. You have a good eye seeing the apron, she loves it and wears it whenever it’s her cook night. I can’t stress too much how important it is to not over evacuate the bag.
Frank Fariello says
Looks awesome, Ron. There’s something about the color of gravlax that I find very alluring, the way the flesh darkens and takes on an almost translucent shine. Magic, yet it doesn’t look all that difficult to make at home. And I have one of those vacuum sealers so no need for the straw, lol!
Ron says
Thanks Frank. It is indeed interesting how the curing process changes the color and structure of the salmon. Truth be told we use our FoodSaver as well, but we wanted to demonstrate how to evacuate a bag for those who might not have a vacuum sealer. Take care…
Kelly | Foodtasia says
Ron, what a fabulous tutorial! I didn’t realize that you could make it at home. It looks wonderful!
Ron says
Thanks, Kelly, it was indeed wonderful…
Ciao Chow Linda says
Oh thank you so much for posting this. I’ve long wanted to try making my own gravlax and now I have the perfect instructions. I know you can buy juniper berries in the grocery store, but right now, they are prolific on the juniper bushes here in town. I’m sure there are many varieties of juniper bushes, but are the berries edible and interchangeable, or must iz buy the ones at the store already packaged?
Ron says
Kelly, posting this was our pleasure. To answer your question, no don’t use the ones you find locally as it might make you sick. However, some of the 45 varieties of juniper have edible berries. Here’s a link with more info on juniper berries and which ones you can eat. https://www.gardeningknowhow.com/ornamental/shrubs/juniper/are-all-juniper-berries-edible.htm
But my advice is to buy the culinary ones at your local market. Thanks for stopping by…
All That I'm Eating says
I have always wanted to try this with salmon, I love the flavours you have infused it with and I’d love to taste it!
Ron says
Caroline, it’s super simple and you guys have some fine salmon over your way so I say go for it. Thanks for popping in…
Pauline says
Ron what a fascinating post. I started reading it ages ago, got interrupted, and then have only found it again. So pleased I did. I would love to give making gravlax a try, and of course to eat it as well.To make it with gin is very enticing. I wish we could find juniper berries here, even to just have them in a gin and tonic like we did in Spain. Why do you need to freeze the salmon first, to remove any possible nasties, or does it actually help the curing process. We saw a samovar many years ago in a little tea shop in a country town in NSW . I think there was Russian heritage in the town. Hope you are well and enjoying warmer weather, Pauline
Ron says
Hi Pauline, glad you made it back to finish the read. The juniper berries should be available there via mail order. You might try finding them at herbcottage.com.au.
About freezing, I don’t pretend to have a clue regarding the fish of Australia, but in many parts of the world Salmon carries some nasty parasites (worms) that live in their flesh and can make one very ill. We get our salmon from a certified parasite-free source, so we don’t need to freeze, but often do anyway. So, if in doubt, freezing fish that’ll be consumed raw or cured is a good rule. With that said, I’ve been told the risk Downunder is low.
Swedish samovar designs are believed to have come from Russia or Central Asia. I’d love to have one, but they are very pricey here.
Angela says
How delicious this sounds! I’m giving it an “advance” five stars. Your posts always make me realize how much I have to learn!
Ron says
Thanks Angela. It’s indeed a delicious way to prepare salmon. Stay tuned, because in our next post we’re going to combine our gravlax with a mystery ingredient to make a lovely dish. Take care…
Laura says
Ron and Eva,
Thanks so much for showing how to make Gravlax. I found all of the seafood in Sweden to be exceptional, and the Gravlax was no exception! I appreciate the recipe! Hope you are staying healthy!
Ron says
Hi Laure,
We’re doing fine over this way, but still following our government recommendations for being safe in this COVID world. We’re glad you enjoyed the recipe and hope it takes you back to your visit to Sweden when you make it.
Karen (Back Road Journal) says
My husband would definitely love Eva’s recipe for gravlax. H has some waiting in the fridge for his lunch tomorrow but unfortunately his is not homemade but instead one that is made in Maine. Good but I’m sure homemade is much better.
Ron says
Karen, there’s nothing wrong with Maine gravlax or cold-smoked salmon. When we lived in the US we mail order our cured salmon from Maine. I don’t remember the name of the smokery, but I think they were in Winter Harbor. We have such a good selection of fine cured salmon here we rarely cure our on. Thanks for stopping by.
Rahul says
What an amazing post Ron, thank you for sharing the Swedish history. Salmon is my favorite as there’s so many ways to serve it. This would be something new to try. Thanks Eva for sharing this amazing recipe with steps and tips