Making Swedish Gravadlax with Wild Caught Tasmanian Brown Trout

Swedish gravadlax, a classic Nordic dish of cured salmon, gets a Tasmanian twist when made with wild Tasmanian brown trout. This delicacy is perfect for those who love to experiment with traditional recipes using local ingredients. The process is simple yet rewarding, and the result is a beautifully aromatic, flavourful, and delicate fish that is perfect for any occasion.

Ingredients

To make gravadlax, you will need:

• 1 brown trout (about 1-2 kg), cleaned and filleted
• 1 cup of coarse sea salt
• 1 cup of soft brown sugar
• 1 tablespoon of crushed peppercorns
• 1 bunch of fresh dill, roughly chopped
• Zest of 1 lemon
• 2 tablespoons of vodka (optional)

Instructions

1. Prepare the Trout

Begin by ensuring that your brown trout fillets are clean and dry. Pat them with paper towels to remove any excess moisture. Check for any remaining pin bones and remove them with tweezers.

2. Mix the Cure

In a bowl, combine the coarse sea salt, soft brown sugar, crushed peppercorns, lemon zest, and chopped dill. This mixture will form the cure that will infuse the trout with flavour and draw out moisture, preserving the fish.

3. Apply the Cure

Place a large piece of plastic wrap on a flat surface. Lay one fillet skin-side down on the plastic wrap. Sprinkle the cure mixture generously over the flesh of the trout. If using, drizzle the vodka over the top for an extra depth of flavour.

4. Layer and Wrap

Place the second fillet flesh-side down on top of the first fillet, creating a "sandwich" with the cure mixture in between. Wrap the fillets tightly in the plastic wrap, ensuring that no cure mixture escapes. Place the wrapped fillets in a shallow dish or on a tray to catch any liquid that may seep out during the curing process.

5. Cure the Trout

Place the wrapped trout in the refrigerator. To ensure even curing, place a weight on top of the fillets (a couple of cans or a small baking tray works well). Allow the trout to cure for 48 to 72 hours, turning the package every 12 hours or so to redistribute the curing mixture and liquid.

6. Unwrap and Rinse

After the curing period, remove the trout from the refrigerator. Carefully unwrap the fillets and rinse off the cure mixture under cold running water. Pat the fillets dry with paper towels.

7. Slice and Serve

Using a sharp knife, slice the gravadlax thinly on a slight diagonal, starting at the tail end. Arrange the slices on a platter, garnished with fresh dill and lemon wedges. Traditional accompaniments include mustard-dill sauce, rye bread, and pickled vegetables. Or just serve the Aussie way with biscuits and cheese - the choice is yours!

Tips for Perfect Gravadlax

• Freshness is Key: Use the freshest wild-caught Tasmanian brown trout available to ensure the best flavour and texture.
• Uniform Slicing: For the best presentation and texture, aim for thin, uniform slices. A long, sharp knife will help achieve this.
• Serving Suggestions: Gravadlax pairs wonderfully with a variety of sides. Try serving it with a mustard-dill sauce, horseradish cream, or even a light cucumber salad.
• Experiment with Flavours: Feel free to tweak the curing mix to your taste. Adding spices like juniper berries or citrus zest can give the gravadlax a unique twist.

Conclusion

Making gravadlax with Tasmanian brown trout is a delightful way to blend Nordic culinary tradition with the rich, local flavours of our island state. The process is straightforward, and the result is a luxurious dish that’s sure to impress. Whether for a special brunch, a festive gathering, or simply to enjoy the delicate flavours of cured fish, this recipe is a surefire hit. Give it a try!