GRAVADLAX
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it's elegant, clean and fresh, it looks incredible and is a doddle to make. You'll be so proud when you see the finished result.
Provided by Jamie Oliver
Categories Seafood Recipes Seafood Christmas Salmon
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
- Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
- Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
- Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here - if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
- Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it's messy, so you might want to wear gloves).
- Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
- To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
- Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.
Nutrition Facts : Calories 128 calories, Fat 7.1 g fat, SaturatedFat 1.5 g saturated fat, Protein 15.5 g protein, Carbohydrate 0.4 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.9 g salt, Fiber 0.1 g fibre
GRAVAD LAX
Provided by Jeppe Kil Andersen
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the salmon: Place the salmon in a 9-by-13-inch baking dish, skin side down. Blend the fennel seeds, dill seeds, black peppercorns and coriander seeds in a spice grinder. Mix the salt, sugar and ground spices in a small bowl and rub them over the top of the salmon. Cover the salmon with the dill, and then wrap the salmon dish in plastic and refrigerate. Leave the salmon in the refrigerator for 2 days to cure.
- For the fennel: Wash the fennel in cold water and remove the top stalks. Cut the bulb in half through the stem, and then slice the bulb halves on a mandoline into a bowl of ice water. Pick the fennel dill (the top of the fennel) into the ice water with the fennel slices.
- For the raeve sauce: Whisk to combine the Dijon mustard, grainy mustard, brown sugar and dill in a medium bowl. Whisk until the sugar crystals are dissolved, about 1 minute.
- For the croutons: Tear the rye bread into 1/2-inch pieces. Melt the butter in a small pot and add the bread pieces. Toast, stirring occasionally, until the butter is brown and the croutons are crispy, 5 to 7 minutes. Remove from the pot and drain on a towel-lined plate.
- Remove the fennel and fennel fronds from the ice water and drain on a towel to dry. Place in a medium bowl and toss to combine with the watercress, salt and pepper.
- Use a chef's knife to slice the gravad lax into a 3 1/2-ounce portion per person. Plate and top with 1 tablespoon reeve sauce, 5 to 6 rye croutons and 2 tablespoons fennel and watercress salad.
GRAVLOX
Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka.
Provided by Suzanne
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h
Yield 16
Number Of Ingredients 6
Steps:
- Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
- Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
- Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 2.9 g, Cholesterol 33.5 mg, Fat 6.2 g, Fiber 0.1 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 1355.5 mg, Sugar 2.5 g
GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
GRAVLAX
I think of making my own gravlax - the Nordic sugar-salt cured salmon - as the gentle, blue-square cooking analog of an intermediate ski trail: It's mostly easy, but requires some experience. While butchering a whole salmon and cold smoking what you've butchered are also exhilarating milestones in the life of an advancing home cook (both a little farther up the mountain and a little steeper on the run down), buying a nice fillet and burying it in salt, sugar and a carpet of chopped fresh dill for a few days is a great confidence-building day on the slopes, so to speak. The cured gravlax will last a solid five days once sliced, in the refrigerator. If a whole side of salmon is more than you need at once, the rest freezes very satisfactorily.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, seafood, main course
Time P5DT30m
Yield 10 to 12 servings (about 3 pounds)
Number Of Ingredients 10
Steps:
- Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.
- Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.
- Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight - such as a 2-gallon zip-top bag filled with water - on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure - on Day 3 - then covering and weighting it again.
- To serve, mix together the softened butter, dill, shallot and mustard until well blended.
- Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.
- With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.
- Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.
GRAVAD LAX
This Nordic staple is the perfect hors d'oeuvre for your holiday get-together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Place salmon on a parchment paper-lined work surface. Remove any remaining bones. Wipe salmon with a damp cloth, being careful not to tear fish.
- In a medium bowl, combine salt, sugar, and peppercorns. Select a shallow dish big enough to hold one fillet; place one-third of the dill in the bottom. Place 1 salmon fillet, skin-side down, on top of dill. Rub one-third of the salt mixture into flesh of fish, and top with half of remaining dill. Rub half of remaining salt mixture into flesh of the second half of salmon, and place, flesh-side down, on top of dill. Rub remaining salt mixture into skin, and top with remaining dill.
- Wrap dish tightly in plastic wrap. Place a small board or baking dish on top, and weight it down. Refrigerate for at least 36 hours and up to 48 hours.
- Scrape off seasonings; discard. Slice salmon on the bias, and serve garnished with pumpernickel bread, cucumber slices, hard-boiled eggs, salmon roe, and sour cream.
GRAVLAX
Steps:
- Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
- Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
- Serve with Hovmastarsas, sweet dill and mustard sauce.
- Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.
GRAVAD LAX WITH MUSTARD SAUCE
Provided by Nika Standen Hazelton
Categories Mustard Appetizer Salmon Cognac/Armagnac Winter Dill House & Garden
Yield Makes about 15-20 smörgasbord servings
Number Of Ingredients 15
Steps:
- Wipe salmon with a damp cloth. Leave skin on, but carefully remove bone so that big fillets remain. Be careful not to break fish. Mix together salt, sugar, white pepper and allspice. Rub seasonings carefully into all surfaces of the fish. Sprinkle fish with cognac. Wash dill and shake dry. Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum). Place one piece of salmon, skin side down, on dill. Cover salmon with another third of the dill. Top with second piece of salmon, skin side up and cover with remaining dill. Set heavy plate or board on salmon, or a plate, weighted down. Refrigerate salmon for at least 24, preferably 36 or 48, hours.
- Drain fish and scrape off dill and spices. Slice on a slant, wafer thin, away from the skin. Serve with lemon wedges, mustard sauce and freshly ground black pepper. Gravad lax will keep under refrigeration for about 8-10 days only.
- Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully. Cut skin into strips and fry in hot butter until crisp. Add a strip of skin to each serving.
- Combine ingredients and blend thoroughly. Chill sauce for several hours. At serving time, beat smooth with fork or wire whisk - do not use rotary beater. Makes about 1 cup sauce.
GRAVAD LAX WITH A MUSTARD AND DILL SAUCE
I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber. Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
- Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
- Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
- Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
- Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
- Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
- Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
- Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
- To make the sauce:.
- In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
- Start to add the oil at a constant pace, when used up whisk in the vinegar.
- Taste the sauce and adjust seasoning if needed, add the dill and mix well.
- To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
- Garnish with the dill.
GRAVAD LAX (MARINATED SALMON)
Make and share this Gravad Lax (Marinated Salmon) recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 221.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 88.4, Sodium 4760.2, Carbohydrate 6.2, Sugar 6.2, Protein 33.9
More about "gravad lax recipes"
GRAVADLAX RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
RAISING A GLASS TO GRAVLAX, A COLD-CURED SCANDINAVIAN …
From vinepair.com
RECIPE: FOOD BY EMILY’S GRAVAD LAX - SWEDES IN THE STATES
From swedesinthestates.com
CURED SALMON GRAVLAX (CRAZY EASY!) | RECIPETIN EATS
From recipetineats.com
HOMEMADE GRAVLAX RECIPE - HOW TO MAKE HOMEMADE …
From goodhousekeeping.com
HOMEMADE GRAVLAX WITH MUSTARD-DILL SAUCE RECIPE
From mygourmetconnection.com
BEET-CURED GRAVLAX RECIPE - FOOD REPUBLIC
From foodrepublic.com
HOW TO MAKE THE PERFECT GRAVADLAX | FISH | THE GUARDIAN
From theguardian.com
GRAVADLAX (GRAVAD LAX) - SWEDISH FOOD RECIPES
HOMEMADE GRAVLAX RECIPE - CHEF BILLY PARISI
From billyparisi.com
SIMPLE GRAVADLAX (GRAVLAX) WITH MUSTARD CREMA | WILD AT HOME
From sitkasalmonshares.com
GIN AND HONEY-CURED SALMON GRAVLAX - RICARDO
From ricardocuisine.com
RIVER COTTAGE'S GRAVAD MAX (MACKEREL GRAVLAX)
From seriouseats.com
HOW TO MAKE CLASSIC SWEDISH GRAVAD LAX - THE LOCAL SWEDEN
From thelocal.se
GRAVAD LAX RECIPE - COOKING INDEX
From cookingindex.com
GRAVADLAX RECIPE – SALMON GRAVADLAX BY MARY BERRY | HOUSE
From houseandgarden.co.uk
GRAVAD LAX RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE GRAVLAX - CURED SALMON RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
GRAVAD LAX WITH GINGER RECIPE - FOOD NEWS
From foodnewsnews.com
GIN-CURED GRAVLAX | CANADIAN LIVING
From canadianliving.com
GRAVAD LAX WITH DILL AND SPICES — MEIKE PETERS | EAT IN MY KITCHEN
From meikepeters.com
HOMEMADE GRAVLAX WITH HONEY-MUSTARD DILL SAUCE
From simmerandsauce.com
GRAVAD LAX (GRAVLAX) TWO WAYS – THE GLUTTON LIFE
From thegluttonlife.com
RICK STEIN'S GRAVLAX RECIPE - THE PERFECT CHRISTMAS RECIPE
From rickstein.com
SALMON GRAVLAX, CURED SALMON OR GRAVAD LAX | VISIT SWEDEN
From visitsweden.com
HOW TO PREPARE GRAVLAX - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE GRAVAD LAX RECIPE - BBC FOOD
From bbc.co.uk
SWEDISH GRAVAD LAX - HELLA DELICIOUS
From helladelicious.com
GRAVAD LAX RECIPE - BBC FOOD
From bbc.co.uk
GRAVLAX - TRADITIONAL SCANDINAVIAN SALMON RECIPE | 196 …
From 196flavors.com
GRAVAD LAX - GRAVLAX WITH MUSTARD SAUCE (RæVESAUCE) - SOUR
From sweetsoursavory.com
CLASSIC GRAVADLAX RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GRAVLAX WITH CARAWAY, CORIANDER, AND MUSTARD-DILL SAUCE RECIPE
From seriouseats.com
RECIPES "GRAVAD LAX" | SOSCUISINE
From soscuisine.com
GRAVAD LAX & DILL CRèME FRAîCHE - HARALDONFOOD.COM
From haraldonfood.com
THE BEST GRAVLAX RECIPE ON THE INTERNET: NOW IN ENGLISH AND …
From gnolls.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love