Gravlax och Köttbullar are two classic Swedish dishes that showcase the rich culinary traditions of Sweden. Gravlax is a type of Nordic salmon that’s been cured with a mix of salt, sugar, and dill, while Köttbullar are Swedish meatballs, often served with lingonberry jam and creamy mashed potatoes. Here’s how to make both of these iconic Swedish dishes:
Gravlax (Cured Salmon)
Ingredients:
- 1 lb (450g) fresh salmon fillet (skin on, bones removed)
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 tablespoon white peppercorns, crushed
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 2 tablespoons vodka or aquavit (optional, for added flavor)
Instructions:
- Prepare the Salmon:
- Start by checking the salmon for any remaining bones using tweezers. If the fillet still has skin, leave it on as it helps with the curing process.
- Make the Cure:
- In a small bowl, combine the salt, sugar, crushed peppercorns, and fresh dill.
- Apply the Cure:
- Sprinkle the cure mixture evenly over the flesh of the salmon. You can optionally drizzle the vodka or aquavit over the salmon at this point for added flavor.
- Wrap and Chill:
- Place the salmon on a piece of plastic wrap, then wrap it tightly. Place the wrapped salmon in a shallow dish, skin-side down, and cover it with a second layer of plastic wrap.
- Weigh the salmon down with a heavy object, like a small plate or a can, to help the curing process. Refrigerate the salmon for 48 hours, turning it occasionally (every 12 hours or so) to ensure even curing.
- Serve:
- After 48 hours, the salmon will be cured and ready to eat. To serve, slice it thinly on the bias, garnish with extra dill, and serve with mustard sauce (senapssås) and rye bread or crackers.
Köttbullar (Swedish Meatballs)
Ingredients:
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork
- 1 small onion, finely chopped
- 1/4 cup breadcrumbs
- 1/2 cup whole milk
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Butter or oil, for frying
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef or chicken broth
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional, for a creamy gravy)
Instructions:
- Prepare the Meatball Mixture:
- In a bowl, combine the ground beef and pork.
- In a separate bowl, soak the breadcrumbs in the milk for about 5 minutes until softened.
- Add the soaked breadcrumbs, egg, chopped onion, salt, pepper, allspice, and nutmeg to the meat mixture. Mix everything together until well combined. You can use your hands or a spoon.
- Shape the Meatballs:
- Wet your hands slightly with water or oil to prevent the meat from sticking. Shape the meat mixture into small meatballs, about 1 inch in diameter.
- Fry the Meatballs:
- Heat some butter or oil in a large skillet over medium heat. Fry the meatballs in batches, making sure not to overcrowd the pan.
- Cook the meatballs for about 8-10 minutes, turning them to brown all sides, until they are cooked through. Remove the cooked meatballs from the pan and set them aside.
- Make the Gravy:
- In the same skillet, melt the butter over medium heat. Add the flour and cook for about 1 minute to make a roux.
- Gradually whisk in the broth and soy sauce, scraping up any bits left in the pan. Bring the gravy to a simmer and cook for 3-5 minutes, until it thickens.
- If you like a creamier gravy, stir in the heavy cream and cook for an additional 2 minutes. Season with salt and pepper to taste.
- Combine the Meatballs and Gravy:
- Return the meatballs to the pan with the gravy, making sure they are coated and heated through. Simmer for 5-10 minutes to allow the flavors to meld together.
- Serve:
- Serve the Köttbullar hot with the creamy gravy. Typically, Swedish meatballs are served with mashed potatoes, lingonberry jam, and sometimes pickled cucumbers.
Serving Suggestions:
- Gravlax is traditionally served as part of a smörgåsbord (a Swedish buffet) with accompaniments like mustard sauce (senapssås), rye bread, or crispbread. It also pairs well with fresh dill and lemon slices.
- Köttbullar is a classic Swedish dish often served as a main course with mashed potatoes, gravy, lingonberry jam, and pickled cucumbers.
Tips:
- Gravlax can be stored in the refrigerator for up to a week and can also be frozen for longer storage.
- Köttbullar can be made in advance and stored in the fridge for a day or two, or frozen for later use. Just reheat gently in the gravy when you’re ready to serve.
These two dishes are perfect for showcasing Swedish culinary traditions and would make for a delicious and festive meal. Enjoy your Gravlax och Köttbullar!