Gravlox Recipes

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Julia Child's Traditional Gravlax image

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.

Provided by Chef Kate

Categories     Scandinavian

Time P4DT30m

Yield 15-20 serving(s)

Number Of Ingredients 5

2 1/2-3 lbs salmon fillets, skin on, all bones removed
1 1/2 tablespoons kosher salt (plus more if needed)
2 1/4 teaspoons brown sugar
4 tablespoons cognac (plus more if needed)
1 cup dill sprigs, packed


  • Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
  • Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
  • Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
  • Mix the salt and sugar together.
  • Sprinkle half the mixture over each fillet and rub it in with your fingers.
  • Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
  • Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
  • Spread the dill over the salmon half in the baking dish.
  • Lay the other half fillet on top (skin side up).
  • Align the two halves.
  • Cover closely with a sheet of plastic wrap.
  • Place a board or pan on top of the fillets.
  • Make sure it is resting on the fish and not on the sides of the baking dish.
  • Weight the top with something heavy (a large can of tomatoes for example).
  • Place in refrigerator.
  • After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
  • Replace weights and board and return to frig.
  • On the second day, turn and baste again and slice off a tiny piece to taste.
  • If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
  • Return to the fridge.
  • Cure for a third day, turn and baste again.
  • On the fourth day, you can serve the gravlax.
  • To serve, clean the dill away and wipe the fish dry with paper towels.
  • Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
  • Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
  • Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.


Gravlox image

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

2 pounds salmon fillet, bones removed
4 tablespoons coarse sea salt
3 tablespoons light brown sugar
1 tablespoon pepper
1 bunch fresh dill, chopped
3 tablespoons vodka


  • 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


Gravlax with Mustard Sauce image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 10 servings

Number Of Ingredients 8

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows


  • Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
  • Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
  • 1/4 cup Dijon mustard
  • 1 teaspoon ground dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh dill
  • Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
  • Yield: 3/4 cup


Simple, Homemade Salmon Gravlax image

Gravlax, or Scandinavian-style cold-cured salmon, is easy to make with this recipe. It's delicious on crackers or with cream cheese on a bagel.

Provided by Molly Watson

Categories     Appetizer     Breakfast     Brunch

Time P1DT30m

Yield 24

Number Of Ingredients 6

2 salmon fillets (2 to 3 pounds each, skin on)
1/4 cup aquavit (or vodka)
1/3 cup fine sea salt
1/3 cup sugar
1 tablespoon black pepper
Optional: 1/4 cup chopped dill


  • Gather the ingredients.
  • Rinse the salmon fillets and pat them dry thoroughly.
  • Use tweezers or pliers to pull out any pin bones, if necessary.
  • Drizzle the aquavit or vodka evenly over the flesh of each fillet.
  • In a small bowl, combine the salt, sugar, and pepper.
  • Divide the mixture into 3 even piles within the bowl.
  • Divide one of the thirds of curing mix in half and place on a rimmed baking sheet or baking pan in the shape of one of the fillets.
  • Lay a fillet skin-side down on the mixture. Spread a third of the curing mixture on the flesh of that fillet.
  • Spread the remaining third of the curing mixture on the flesh side of the other fillet. Sprinkle the dill, if using, over both fillets.
  • Lay the second fillet flesh to flesh on the first fillet. Sprinkle the remaining curing mixture over the skin of the top fillet.
  • Cover the fillets and baking sheet or pan with foil or plastic wrap. Place a cutting board or second baking sheet on top of the covered fish and top it with something heavy (cans, pots, or pans) to weigh the fish down. Place it all in the fridge and let chill for about 12 hours or overnight.
  • Remove from the fridge, unwrap, and discard the accumulated liquid in the pan. Turn over the fillets so the bottom one is on top.
  • Cover the pan, weigh down the fish again, and return to the refrigerator. Let chill another 12 hours.
  • The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around.
  • When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife.
  • Serve and enjoy.

Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 71 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 1625 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 pounds (24 servings), UnsaturatedFat 0 g


Gravlax image

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

1 side clean, fresh and fat Alaskan king salmon, skin on, pin bones removed, neatly trimmed of all undesirable bits of fat and tissue (about 3 to 3 1/2 pounds total), or 1 fat and gorgeous 2 1/2-pound fillet cut from the widest part of the body
1/2 cup kosher salt
1/2 cup granulated sugar
1/4 cup finely ground black pepper
2 bunches dill (about 4 ounces each), clean and dry, left intact (no need to pick fronds from stem), coarsely chopped (about 2 cups)
1 cup unsalted butter (2 sticks), left at room temperature for an hour (not hard from the fridge yet not so warm as to be greasy)
1 bunch dill (about 4 ounces), clean and dry, fronds removed from stems, fronds finely chopped (about 3/4 cup)
1 medium shallot, peeled and finely minced
3 tablespoons Dijon mustard
Soft dark pumpernickel sandwich bread


  • 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.


Gravadlax image

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

2 x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
75g flaky sea salt
75g golden caster sugar
1 tsp black peppercorn, roughly crushed
zest of 1 lemon
8 juniper berries, crushed (optional)
small bunch (about 20g) dill, roughly chopped
2 tbsp gin (optional)
pumpernickel sauce, to serve
small bunch (about 20g) dill, roughly chopped
4 tbsp each Dijon mustard, cider vinegar, honey and sunflower oil
2 tbsp muscovado sugar


  • 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 (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


  • 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.


Gravlax image

Provided by Food Network

Categories     appetizer

Time P2DT20m

Number Of Ingredients 12

1/3 cup salt
1/2 cup sugar
3 to 4 teaspoons crushed white peppercorns
3 to 4 pounds salmon fillet, preferably the middle cut, skin on
Lots of fresh dill
Hovmastarsas, sweet dill and mustard sauce, recipe follows
6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
4 tablespoons sugar
1 to 2 tablespoons red wine vinegar
3/4 cup pure vegetable oil
Salt and white pepper
Plenty of chopped dill


  • 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.


Gravlax image

Categories     Side     Marinate     Salmon

Yield makes atleast 12 servings

Number Of Ingredients 4

1 cup salt
2 cups sugar
1 bunch of dill, stems and all, chopped
One 2- to 3-pound salmon fillet, pinbones removed


  • Mix together the salt, sugar, and dill. Put the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
  • Wrap the fish well. If the air temperature is below 70°F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
  • Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, crème fraîche, sour cream, or a light vinaigrette.
  • Variations
  • Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar. Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill. Refrigerate for 48 hours and proceed as directed.
  • Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all. Marinate for 12 to 24 hours.


Easy Gravlax image

We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

1/2 cup sugar
1/4 cup coarse salt
1 tablespoon whole white peppercorns, crushed
1 tablespoon coriander seeds, crushed
2 one-pound center-cut salmon fillets, skin on
2 ounces fresh dill, coarsely chopped
1/4 cup aquavit or vodka


  • Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
  • Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
  • Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
  • Place one fillet on top of the other, and wrap tightly in plastic wrap.
  • Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
  • After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.


Gravlax image

Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on a piece of pumpernickel bread with dill butter (mix softened butter with chopped fresh dill).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 16

Number Of Ingredients 8

1 (8-pound) boned salmon, cut into 2 fillets, skin on
1/4 cup whole anise seeds, toasted
1/4 cup whole caraway seeds, toasted
1/4 cup freshly ground black pepper
1 cup sugar
1/2 cup salt
5 large bunches of fresh dill, coriander, or chervil
1/4 cup vodka, aquavit, or gin


  • Place salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together anise seeds, caraway seeds, pepper, sugar, and salt.
  • Place one fillet in a large glass or enamel pan. Cover with spice mixture. Spread dill on top of spices, then pour vodka or other liquor on top of dill. Place second fillet on top of the first, in the opposite direction (head to tail).
  • Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish to weigh it down, and place both pans in refrigerator.
  • After 12 hours, remove fish from the pan, turn it over, and rewrap tightly with new plastic wrap. Replace weighted pan on top of fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours.
  • After 4 days, remove fish from refrigerator, unwrap, and transfer to a parchment-lined baking sheet. Remove top fillet, and scrape dill and spices from the surface of both fillets.
  • To serve, slice each fillet on the diagonal into thin pieces.

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3.1/5 (86)
Category Appetizer,European,Fish,No-Cook,Seafood,Side
Servings 12
Total Time 15 mins

Ingredients 1/2 cup (125 ml) coarse salt 1/2 cup (125 ml) sugar 2 fillets salmon with the skin, about 13/4 lbs (800 g) each 1 large bunch fresh dill Dill sprigs, for garnish Pepper Add to my grocery list Preparation In a bowl, combine salt and sugar. Spread half of the salt mixture on the flesh side of a fillet. Cover with dill.

2019-05-27 Gravlax is a raw salmon fillet marinated in a crust of coarse salt, sugar, herbs (traditionally dill and parsley) and vodka. In Denmark and Norway, it is sometimes marinated with other spices, beet puree, aquavit, vodka or cognac, and pink berries. Instead of cooking the salmon in the oven, it is left to marinate in the fridge for 24 to 48 hours.

2016-05-12 Mix together the lemon juice and zest, shallots, bay leaves, and dill to make a cure. Place the salmon in a snug container, pour over the cure, seal tightly, and refrigerate for 24 hours. Thoroughly rinse the fish under running water, discard any liquid, and clean the container and return the fish to it.

2007-12-31 Wrap tightly in plastic wrap. Place on small rimmed baking sheet. Place small cutting board on fish; weigh down with 2 full 28-oz (796 mL) cans. Refrigerate for 5 days, turning fish daily. Unwrap fish. Using paper towel, brush off most of the dill. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 5 days.) Slice thinly on 45-degree angle.

2020-03-25 Weight Down the Gravlax . Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items (in lieu of the traditional sand and dirt!). Refrigerate the weighted gravlax for …

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2020-12-03 Instructions. Line a rimmed sheet pan with parchment paper. Place the salmon, skin side down, on the parchment. Brush evenly with the lemon juice. Combine salt, sugar, and cracked pepper in a medium bowl. Sprinkle the mixture over the salmon, covering completely.

2018-09-10 1 c. Fresh Chopped Dill Directions If you are using 1 large fillet, cut it in half. Turn the fillet over, skin-side up, and make 2 to 3 slits into the skin, about 1/2 inch deep and 1-inch long. Lay each piece of salmon, skin-side down, on its own piece of plastic wrap. Squirt the juice from half of the lemon on the salmon.

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Gravlax. In a small bowl, combine the gin, mustard and honey. Set aside. In another bowl, combine the salt, sugar, dill and juniper berries. Place the salmon fillet flat in a large glass dish, skin side down. Spread the mustard mixture over the fillet and sprinkle with the salt mixture. Cover with plastic wrap and refrigerate for 36 hours.

2017-06-10 1/2 tablespoon fresh lemon juice. 1 teaspoon grated lemon peel. 1/4 teaspoon freshly ground pepper. Chopped fresh mint. Directions. Combine all ingredients in a small bowl and cover the top directly with plastic wrap. Refrigerate overnight. Transfer mayonnaise to a small serving bowl and sprinkle mint on top.

Instructions. Remove the salmon from its package and rinse it quickly in cool water. Mix the salt and sugar to create the cure. Place about half the cure and spices into a 9 x 13-inch baking pan, and then lay the salmon filet on top of the cure skin side down.

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2012-03-22 A recipe for making the best Salmon Gravlox. ADVERTISEMENT. IN PARTNERSHIP WITH. No-Cook. Salmon Gravlox. by Christine Cushing. March 22, 2012. 2.8 (50 ratings) Rate this recipe PREP TIME. 20 min. YIELDS. 20 servings. The great thing about this no-cook fish is that it’s even better when prepared in advance! ADVERTISEMENT. Ingredients. 1 …

2020-05-01 In a skillet, toast caraway and coriander seeds over high heat, stirring constantly, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind finely. In a small bowl, stir together salt, sugar, ground caraway and coriander seeds, and white or black pepper until thoroughly combined.

2013-12-26 1. Mix salt and sugar with warm water to make the brine. Make sure salt and sugar are dissolved completely. Let the brine cool down. 2. Meanwhile slice the salmon thinly into 0.5 cm (0.2 in) thick slices. 3. Put the fish into a glass container (like Pyrex) or a ceramic bowl, pour the cooled brine on top.

1. Cut some aluminium foil or clingfilm (food wrap) big enough for wrapping up the salmon. 2. Rinse the salmon and pat dry with paper towels. Run your fingers over the salmon to feel for any tiny pin bones. If you find any, remove them with tweezers. 3. Mix together the salt, sugar and crushed white peppercorns. 4.

2019-10-28 Beyond the salt and sugar, you have options for other flavors in your gravlax. Dill is essential for the classic gravlax flavor, and white pepper is very common. For those who don't like the pungent taste of white pepper, black pepper works well, too. Great gravlax is possible with salt, sugar, white pepper, and dill alone.

Directions. Instructions Checklist. Step 1. Cut salmon in half, feel for any bones and remove with tweezers. Pat dry. Combine salt, brown sugar, caraway and white pepper in a small bowl. Spread half the dill in a 7-by-11-inch baking dish. Sprinkle 1 1/2 teaspoons of …

Directions. Instructions Checklist. Step 1. Mix salt and sugar in one bowl and the spices in another. Advertisement. Step 2. Lay out a sheet of foil …

2021-04-10 Instructions. Combine all the DRY CURE ingredients in a small, non-reactive bowl. Place a piece of plastic wrap (large enough to wrap around the entire fish) on a clean work surface. Place a double layer of cheesecloth, twice the size of …

Take a baking dish and cover it with plastic wrap. Cut the salmon fillets in half-length, with its skin down and place them on the half side of the dish. In a small bowl, mix sugar, salt, and pepper. Sprinkle this mixture over the salmon. Add dill over it to …

2019-11-18 Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings. Wrap the salmon completely with the plastic and place it in a pan. Let it cure in the refrigerator for …

2016-09-25 Add salmon, skin side down. Pour aquavit over fish. Mix salt, sugar, pepper and allspice together, and distribute the mixture evenly over the salmon, lightly patting it into the fish on both sides. Cover top of salmon with the rest of the dill, then cover dish with foil and set a weight on top. My grandmother would use a red brick, which she ...

2021-09-09 While tequila and lime juice are standard for a classic gravlax recipe, dried chiles and cumin in this variation really spice things up. Beet Cured Salmon (Photo: Waves in the Kitchen) With pink peppercorns, mustard seeds, fennel seeds, coriander seeds and ginger, this colorful gravlax is both flavorful and pretty. Chamomile Gravlax

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