SALT AND SUGAR CURED SALMON GRAVLAX APPETIZER
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 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
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)
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
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)
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
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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