Chef’s Secret! Sydney Opera House Style Salmon Gravlax with Lemon
Authentic Nordic Flavors: Salmon Gravlax with Lemon
Experience a taste of luxury with this cold appetizer, Salmon Gravlax with Lemon, a dish meticulously prepared daily at the Sydney Opera House restaurant. Infuse fresh salmon with aromatic herbs and spices for a delightful and palate-awakening start to any meal.
Gravlax Ingredients
- 1kg skinless salmon fillet
- 1 cup coarse salt
- 2/3 cup sugar
- Pinch of whole black peppercorns (crushed)
- 10 sprigs fresh dill (finely chopped)
- 2 lemons (thinly sliced)
- 20g coriander seeds
- 4 medium red beetroots (grated)
Garnish & Accompaniments
- 10ml mustard-herring sauce (a touch)
- 10ml horseradish with chili paste (a touch)
- 10ml perilla leaf green oil (a touch)
- 1g capers (for garnish)
- 1g pickled radish sheets (cut into flower shapes)
- 1g radish (thinly sliced)
- 1g fresh dill (for garnish)
- 1g nasturtium leaves (or sorrel)
- 10ml mustard-herring sauce (a touch)
- 10ml horseradish with chili paste (a touch)
- 10ml perilla leaf green oil (a touch)
- 1g capers (for garnish)
- 1g pickled radish sheets (cut into flower shapes)
- 1g radish (thinly sliced)
- 1g fresh dill (for garnish)
- 1g nasturtium leaves (or sorrel)
Cooking Instructions
Step 1
Gently rinse the skinless salmon fillet under cold water and pat it thoroughly dry. In a shallow dish or on a clean surface, evenly coat the salmon with coarse salt, sugar, crushed black peppercorns, chopped dill, coriander seeds, thin lemon slices, and the grated beetroot. Ensure all ingredients are well distributed. Cover the salmon tightly with plastic wrap or place it in an airtight container. Refrigerate for 48 hours to cure. During this time, the flavors will meld beautifully and the salmon will develop a silky texture. After curing, carefully scrape off the herbs, spices, and beetroot. It is best to consume the gravlax within 3 days for optimal freshness and flavor.
Step 2
For the accompanying sauce, while traditional mustard-herring sauce is classic, you can achieve a wonderfully zesty flavor by using horseradish instead. Alternatively, feel free to mix both the mustard-herring sauce and horseradish in equal parts for a complex taste profile. Apply just a small ‘touch’ of about 10ml to enhance the salmon’s flavor without overpowering it.
Step 3
Gravlax, a culinary tradition originating from Scandinavia, literally means ‘grave salmon’ or ‘buried salmon’, referring to its historical curing method. It is a Nordic dish characterized by curing fresh fish, typically salmon, with salt, sugar, pepper, and an array of herbs and spices. The inclusion of beetroot not only adds a beautiful pink hue to the salmon but also contributes a subtle earthy sweetness, making it visually appealing as well as delicious.