Gravlax Swedish Sugar And Salt Cured Salmon Recipes

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SALT AND SUGAR CURED SALMON GRAVLAX APPETIZER



Salt and Sugar Cured Salmon Gravlax Appetizer image

Salmon fillets are cold-cured with salt, sugar, pepper, dill, and liquor to make gravlax. No cooking required.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Lunch     Breakfast     Brunch

Time P3DT30m

Yield 12

Number Of Ingredients 6

1 3- to 4-pound salmon (weighed after cleaning and beheading, skin on)
3 tablespoons salt
2 tablespoons sugar
1 teaspoon black pepper (freshly ground)
1 bunch dill (roughly chopped, stems and all)
1 tablespoon liquor (brandy, gin, aquavit, lemon vodka)

Steps:

  • Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.
  • Lay both halves, skin side down, on a plate.
  • Sprinkle with the salt, sugar, and pepper, spread the dill over the salmon and splash on your liquor of choice.
  • Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap.
  • Cover the salmon "sandwich" with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate.
  • Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.
  • On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread, pumpernickel or bialys and lemon wedges.

Nutrition Facts : Calories 306 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, Sodium 1833 mg, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 11 g

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

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 (MARINATED SALMON)



Gravlax (marinated salmon) image

This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.

Provided by Andreacute Grisell

Categories     Swedish

Time P3DT20m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs norwegian salmon fillets (of optimum quality)
1/4 cup salt (preferably sea salt)
1/3 cup sugar
1/2 teaspoon white peppercorns, slightly crushed in a mortar
1 bunch fresh dill, the stems
3 tablespoons Swedish mustard or 3 tablespoons german sweet mustard
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon vinegar
salt, pepper
6 tablespoons mild vegetable oil (not olive oil!)
additional fresh dill, finely chopped

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.

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