SIMPLE, HOMEMADE SALMON GRAVLAX
Steps:
- 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
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
JULIA CHILD'S TRADITIONAL GRAVLAX
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
Steps:
- 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.
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.
GRAVLAX
Every time I thought of making gravlax at home, I nixed the idea because I couldn?t imagine trying to stuff a whole salmon into my refrigerator. My mother says to me one day, "Why don?t you just try a pound, Kathleen? You?re not feeding an army." I guess you just don?t start thinking clearly until you have four children. Never occurred to me. Off to the butcher I went to buy two pieces of salmon the same size and shape to equal one pound. The perfect amount for a family brunch with just enough leftover for a delicious lunch for one or two the next day. Buying two pieces the same shape is important so when you press them together, flesh to flesh (think salmon sandwich) all surfaces are covered with the marinade. . Of course you?ll be using freshly cracked black pepper, which can be tricky to measure just out of the peppermill. Grind on to a piece of paper and then pour into measuring spoon over the zipper-lock bag you?ll be marinating the salmon. If you spill, it will end up in the right place.
Provided by Food Network
Number Of Ingredients 6
Steps:
- Into a zipper-lock bag, pour salt, sugar and dill. Squish around until combined. Add vodka, squish around some more. Add salmon to the bag. Rub and press some of the marinade over the salmon flesh. Press the two pieces together sandwich style. Rub the rest of the marinade over the skin side of the salmon. Seal the bag. Place in the refrigerator overnight.
- Every time I thought of making gravlax at home, I nixed the idea because I couldn?t imagine trying to stuff a whole salmon into my refrigerator. My mother says to me one day, "Why don?t you just try a pound, Kathleen? You?re not feeding an army." .
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