Cured Fish(Scandinavian Style)
Gravad fisk
Savory, cured fish preparations that migrated from Scandinavia via Baltic trade routes to Lithuanian Jewish kitchens. Unlike sweeter Eastern European fish traditions, this Nordic-influenced style emphasizes salt, pepper, and a clean, fish-forward flavor, often served thinly sliced as a cold Sabbath appetizer.
Ingredients
- •2 pounds very fresh white fish fillets, skin on, pin bones removed
- •1/2 cup kosher salt
- •2 tablespoons coarsely ground black pepper
- •1 tablespoon crushed allspice berries
- •2 teaspoons coriander seeds, lightly crushed
- •2 bay leaves, crumbled
- •1 small bunch fresh dill, optional
- •1 tablespoon neutral oil
Instructions
- 1
Pat the fish completely dry and inspect carefully for pin bones, removing any that remain.
- 2
In a bowl, mix the kosher salt, black pepper, allspice, coriander, and crumbled bay leaves.
- 3
Rub a thin film of oil over the fish, then coat the flesh side evenly with the cure mixture.
- 4
If using dill, scatter it over the fish for an herbal Nordic note.
- 5
Place one fillet atop the other, flesh sides together, or cure a single thick fillet in a shallow dish.
- 6
Wrap tightly or cover, place a weighted plate on top, and refrigerate for 24 to 48 hours, turning once or twice as liquid is drawn out.
- 7
When the fish feels firmer and lightly cured, unwrap it and wipe away excess cure and herbs.
- 8
Slice the fish very thinly on an angle with a sharp knife.
- 9
Serve chilled as a savory appetizer for Shabbat, with dark bread, onion, or mustard if desired.
Kosher notes
Prepare only with kosher species of fish and dedicated kosher equipment. Keep refrigerated throughout curing and serve well chilled.
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