Gravad Lax Marinated Salmon Recipes

GRAVADLAX

Steps:

• Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
• Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
• Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
• To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
• To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

GRAVAD LAX (MARINATED SALMON)

Steps:

• Remove bones from salmon, cut into 2 peices, wash and dry.
• Combine salt, sugar and peppercorns in small bowl.
• layer 1/3rd of the dill on the bottom of a shallow baking pan.
• lay one peice of salmon on the dill, sprinkle with salt/sugar mixture and another 3rd of the dill, cover with second peice of salmon, and cover with remaining dill.
• Cover with a board and refridgerate for 2 to 3 days.
• To serve, scrape off salt, sugar, peppercorns and dill. Slice salmon diagonally into 1/4 inch slices. Serve with dark bread and capers.

SALMON GRAVLAX

Steps:

• In a small bowl, combine brown sugar and salt together and set aside.
• Line a baking sheet with parchment paper.
• Place salmon, flesh side up, on a grate on the prepared pan. Scatter fresh chopped dill over the top of the flesh. Sprinkle with crushed peppercorns and vodka.
• Layer salt and sugar mix, over the top of the fish.
• Refrigerate in a container in the refrigerator for 24 to 36 hours.
• Drain the liquid on the pan. Scrape off sugar, salt and dill. Rinse the fish and pat dry.
• The fish is now ready to be thinly sliced on a bias, leaving the skin behind.

GRAVLAX (MARINATED SALMON)

Steps:

• For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
• Rinse.
• Mash the dill stems in a mortar with a little of the salt.
• Mix with the rest of the salt, the sugar and pepper.
• Save the dill leaves for the sauce.
• Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
• Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
• Keep refrigerated for 72 hours, turning the fillets every 12 hours.
• Do not discard the liquid that forms.
• Scrape off the spices and discard the liquid.
• The salmon will keep refrigerated for about a week.
• For the sauce, mix mustard, sugar and vinegar.
• Add the oil a little at the time (as for mayonnaise), constantly stirring.
• Just before serving, add lots of dill and salt and pepper to taste.
• Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
• Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
• Serve the sauce separately.
• Also serve toasted bread and butter.

GRAVAD LAX (MARINATED SALMON)

Steps:

• In a small bowl, mix salt, sugar, pepper, dill weed and seeds. Sprinkle about 2 tablespoons of the mixture over the bottom of a shallow glass baking dish.Place salmon, skin-side down, in the dish. Sprinkle with remaining salt mixture. Cover with plastic wrap and place a weight on the fish. Refrigerate for 48 hours, spooning the marinade over the fish each morning and night.To serve, remove salmon from marinade, scrape away marinade and pat fish dry with paper towels. Place skin-side down on a cutting board. With a sharp knife, shave the salmon.Serve on toast rounds or crackers with mustard sauce.

GRAVAD LAX (MARINATED SALMON)

Steps:

• 1. In a small bowl, mix salt, sugar, pepper, dill weed and seeds. Sprinkle about 2 tablespoons of the mixture over the bottom of a shallow glass baking dish.2. Place salmon, skin-side down, in the dish. Sprinkle with remaining salt mixture. Cover with plastic wrap and place a weight on the fish. Refrigerate for 48 hours, spooning the marinade over the fish each morning and night.3. To serve, remove salmon from marinade, scrape away marinade and pat fish dry with paper towels. Place skin-side down on a cutting board. With a sharp knife, shave the salmon.