Gravlax Scandinavian Cured Salmon Recipes

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GRAVLAX (SCANDINAVIAN CURED SALMON)



GRAVLAX (SCANDINAVIAN CURED SALMON) image

Categories     Fish     Appetizer

Yield 8 servings

Number Of Ingredients 9

3 tablespoons kosher salt
2 tablespoons sugar
2 teaspoons white peppercorns, crushed
1 teaspoon whole allspice or coriander, crushed
1 large bunch dill (about 3 ounces)
Two 1/2-pound center-cut salmon fillets, in 2 equal pieces
1 tablespoon cognac or vodka or aquavit (optional)
Black bread
Mustard

Steps:

  • In a small bowl, mix together the salt, sugar, peppercorns, and allspice. Chop the stems and leaves of the dill. Lay a piece of the salmon, skin side down, on a piece of plastic wrap large enough to wrap both fillets. Sprinkle the fillet with half the spice mix, moisten with half of the cognac, if using, and cover with all the chopped dill. Cover the second fillet with the spice mix and cognac. Sandwich the 2 fillets together and tightly wrap in the plastic wrap. Make sure the fillets are held tightly closed with a good seal. Place the wrapped salmon on a plate and weigh it down with a 1-pound can or weight. Place in the refrigerator. Every 12 hours or so, open the package and baste the fish with the liquid that has formed around it. Let the salmon cure for at least 24 or up to 36 hours. When the salmon is ready, scrape the dill mixture off with a spoon and refrigerate the fish until ready to serve. To serve the gravlax; slice thin pieces at a 45-degree angle with a long, sharp narrow knife. Lay the gravlax out on a platter and serve it with black bread and a bit of mustard. The gravlax will stay fresh for a week wrapped in plastic in the refrigerator.

SALMON GRAVLAX



Salmon Gravlax image

Salmon gravlax is a Scandinavian dish consisting of raw salmon, cured in salt, sugar, and dill. It is often served with grovbrød, a cereal bread.

Provided by Sarah-Eden Dadoun

Categories     Appetizer

Time 10m

Number Of Ingredients 6

1 lb salmon ((sashimi-grade), bones removed and skin on)
2 tablespoons mixed peppercorns ((whole), crushed with a mallet)
1 cup fresh dill (, roughly chopped)
3 tablespoons vodka
4 oz. rock salt ((coarse and flakes work too))
4 oz. brown sugar

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.

Nutrition Facts : Calories 312 kcal, Carbohydrate 32 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 11054 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

CURED SALMON GRAVLAX



Cured Salmon Gravlax image

Provided by Jacques Pepin

Categories     appetizer

Time 15m

Yield Forty to 50 slices

Number Of Ingredients 9

1 2 1/2-pound salmon fillet (from an 8-pound salmon), boned but not skinned
2 teaspoons black peppercorns
8 strips lemon peel
1/3 cup kosher salt
3 tablespoons sugar
1/3 cup chopped chives
1/4 cup capers
1/3 cup extra-virgin olive oil
2 tablespoons light soy sauce

Steps:

  • There is a central line of small bones that extends down into salmon fillets. Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed. If you feel any, pull them out with a small pair of pliers or a strawberry huller. Arrange the fillet skin side down on a large sheet of plastic wrap.
  • Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped. Transfer to a small bowl and mix with the salt and sugar. Spread this mixture in one layer over the exposed surface of the salmon.
  • Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray. Refrigerate for at least 12 hours, but preferably for 1 day. All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon. Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.
  • To serve, cut crosswise on a slant into slices as thin as possible. Sprinkle with the garnish.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 1 gram

GIN AND JUNIPER CURED SALMON - SCANDINAVIAN GRAVLAX



Gin and Juniper Cured Salmon - Scandinavian Gravlax image

This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.

Provided by French Tart

Categories     Lunch/Snacks

Time P2DT10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg fresh salmon, tail
2 ounces maldon crystal salt
3 ounces granulated sugar
1 tablespoon coarsely ground black peppercorns
6 tablespoons gin
2 teaspoons crushed juniper berries
2 tablespoons fresh dill, roughly chopped
mayonnaise
whole grain mustard
sugar
fresh dill

Steps:

  • Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
  • To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
  • Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
  • Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
  • Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.

GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)



Gravlax (Swedish Sugar and Salt Cured Salmon) image

Make and share this Gravlax (Swedish Sugar and Salt Cured Salmon) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time P2D

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs center cut salmon fillets (approximately 1 pound each, with skin left on)
2/3 cup sugar
1/3 cup coarse salt
15 coarsely crushed white peppercorns
1 bunch dill
mustard dill sauce (Mustard Dill Sauce II)

Steps:

  • Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
  • Mix the sugar, salt and pepper in a bowl.
  • Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
  • Cover with 1/3 of dill.
  • Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
  • Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
  • Remove from plastic wrap and discard accumulated juices.
  • Rewrap and refrigerate another 24- 48 hours.
  • Scrape off the marinade and slice paper thin.
  • Serve with Mustard Dill Sauce (Recipe #68168).

Nutrition Facts : Calories 262, Fat 5.2, SaturatedFat 0.8, Cholesterol 78.8, Sodium 6382.9, Carbohydrate 22.2, Sugar 22.2, Protein 30.2

GRAVLAX SALT-- AND SUGAR--CURED SALMON



Gravlax Salt-- and Sugar--Cured Salmon image

This salmon is delicious! Easy to prepare. Serve this plain with lemon wedges or with a Mustard Dill Sauce. Cooking time is the time to cure the salmon. This is from Mark Bittman.

Provided by susie cooks

Categories     Healthy

Time P1DT10m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup salt
2 cups sugar
1 bunch dill, stems and all, chopped
2 bay leaves, crumbled
1/2 cup minced shallot
1 teaspoon cracked black pepper
2 lemons, zest of
2 -3 lbs salmon fillets, pin bones removed

Steps:

  • Mix together all the ingredients except the salmon.
  • Place the salmon skin side down on a large sheet of plastic wrap.
  • Cover the flesh side of the fish with the salt mixture, coat it completely.
  • Wrap the fish well in plastic wrap.
  • Refrigerate for at least 24 hour, preferably 36.
  • Unwrap the salmon and rinse off the cure. Dry then slice on the bias.

Nutrition Facts : Calories 169.4, Fat 2, SaturatedFat 0.3, Cholesterol 29.6, Sodium 7112.6, Carbohydrate 27.4, Fiber 0.7, Sugar 25, Protein 11.6

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