Hangikjöt Gravlax
A modern Icelandic appetizer combining the cured, smoky flavor of hangikjöt (smoked lamb) with the delicate curing technique of gravlax, typically used for fish. This dish offers a unique sweet and savory profile with aromatic herbs.
🧂 Ingredients
- 300 g Hangikjöt (smoked lamb)(thinly sliced)
- 2 tbsp Salt
- 1 tbsp Sugar
- 1/4 cup Dill(fresh, chopped)
- 1 tsp Juniper berries(crushed)
- 1/2 tsp Black pepper(freshly ground)
- 1 tsp Lemon zest
- 2 tbsp Aquavit or Brennivín(optional, for added flavor)
👨🍳 Instructions
- 1
In a small bowl, mix together salt, sugar, chopped dill, crushed juniper berries, black pepper, and lemon zest. If using, stir in the aquavit or Brennivín.
- 2
Lay out a large piece of plastic wrap. Arrange the thinly sliced hangikjöt in a single layer, overlapping slightly, to form a rectangular 'fillet' shape.
- 3
Evenly spread the salt and sugar mixture over the hangikjöt slices.
- 4
Carefully wrap the hangikjöt tightly in the plastic wrap, ensuring it is well-sealed. Place in a shallow dish.
- 5
Refrigerate for 2 to 3 days, turning the package over once a day to ensure even curing. The hangikjöt will firm up and develop a richer flavor.
- 6
To serve, unwrap the hangikjöt gravlax and gently scrape off any excess curing mixture. Slice thinly and serve with rye bread, butter, and a dollop of skyr or crème fraîche.
💡 Pro Tips
- ✓Ensure the hangikjöt is very thinly sliced for the best texture.
- ✓Adjust the amount of salt and sugar to your preference.
- ✓The curing time can be adjusted; shorter for a milder cure, longer for a firmer texture and more intense flavor.
🔄 Variations
- Add a pinch of mustard powder to the curing mix.
- Serve with a side of pickled red onions.
- Garnish with fresh dill sprigs.