Lemon Grass Gravlax Recipes

QUICK LEMON GRAVADLAX

Steps:

• Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.
• Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.
• In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.

EASY GRAVLAX

Steps:

• 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.

MARIAN BURROS'S GRAVLAX

Steps:

• Split fish into two halves. Remove all bones. Wash and wipe skin.
• Combine sugar, salt and pepper and sprinkle over fish flesh.
• Coarsely chop one bunch of dill and sprinkle over fish.
• Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil. Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
• To serve, remove and discard dill and scrape off seasonings. Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon. Serve with mustard sauce.

GRAVLAX

Steps:

• Mix together the salt, sugar and dill. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely. (There will be lots of salt mix; just pile it on.)
• Wrap the fish well. If the temperature is below 70 degrees, 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, creme fraiche, sour cream or a light vinaigrette.

GRAVLAX

Steps:

• 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.

CITRUS-CURED GRAVLAX WITH LEMON-CAPER CREAM CHEESE SPREAD &

Steps:

• CITRUS-CURED GRAVLAX.
• First, make sure all skin and pin bones are removed from your filet, rinse it under cool water, and pat dry. Set aside.
• In the bowl of a food processor, combine the fruit, salt, sugar, and pepper and process to a paste.
• Center a 2 by 3-foot piece of cheesecloth in a non-reactive baking dish or plastic container large enough to hold the fish flat, about 9 by 13 inches. Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, and top with half of the herbs. Place the fish skin-side down in the middle of the cheesecloth and spread the remaining salt mixture and herbs over the flesh. Fold the cheesecloth in over the fish and carefully roll and turn the fish over into the cheesecloth to completely enclose.
• Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. Let cure in the refrigerator for 48 hours, turning once.
• Remove the weights and top baking dish and place the fish on the work surface. Discard the wrap and scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for 1 minute to remove any remaining mixture and gently wipe dry with paper towels.
• Wrap in plastic wrap, place on a platter, and freeze until firm enough to slice easily, 30 to 45 minutes. (Alternatively, refrigerate until ready to slice).
• LEMON-CAPER CREAM CHEESE SPREAD.
• Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon. Spoon into a decorative bowl and serve immediately. Yield: 1 1/2 cups.
• CHIVE BLINIS.
• Dissolve the yeast in 1 cup of the warm milk and add 1 teaspoon of the all-purpose flour. Place the mixture in a warm place until it rises and doubles in size, about 10 minutes. Add the rest of the warmed milk. Sift in the remaining all-purpose flour and the buckwheat flour. Add the sugar, 3 of the egg whites, the butter and the chives. Beat until smooth. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 1 hour. Stir the mixture lightly and let it rise again for 30 minutes.
• Whisk the remaining egg whites until frothy and add to the mixture. Heat a nonstick skillet over medium-high heat and spray with nonstick cooking spray (or lightly brush with butter). Drop tablespoonfuls of batter into the skillet and cook until bubbles form and blinis are golden brown on the bottom, 30 seconds to 1 minute. Turn blinis and cook until golden brown on the second side, 30 seconds to 1 minute. Yield: about 5 1/2 dozen (2-inch) blinis.
• Tip: Blinis may be made in advance and frozen, wrapped well in plastic wrap and placed inside a resealable food storage bag.
• Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on the platter and serve with the Lemon-Caper Cream Cheese Spread and the Chive Blinis.
• Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread and then topped with a small piece of gravlax and passed or plated as hors d'oeuvres. Garnish with fresh dill or chives before serving.