Swedish Dill Salmon Gravlax Recipes

GRAVADLAX

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

Ingredients

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

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

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

Ingredients

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

SWEDISH DILL SALMON (GRAVLAX)

Swedish Dill Salmon (Gravlax) image

Serve the slices of salmon garnished with fresh dill and slices or pieces of salmon skin and with gravlaxsas. Makes 8 to 10 servings.

Provided by BeccaB3c

Categories Lunch/Snacks

Time P1DT20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs fresh salmon, center cut
3 1/2 tablespoons coarse salt
3 1/2 tablespoons sugar
4 teaspoons white peppercorns, crushed
1 bunch fresh dill
2 tablespoons mild mustard
1 teaspoon mustard powder
1 tablespoon sugar
1 1/2 tablespoons wine vinegar
3 tablespoons salad oil
salt and pepper
3 tablespoons chopped fresh dill

Steps:

Remove the backbone and other bones from the salmon and cut in half lengthwise.
Combine the salt, sugar and pepper and rub over the insides of the fish.
Place one piece, skin side down, in a large bowl or serving dish.
Place the dill over the salmon. Top with the other piece of fish, skin side up.
Place a heavy platter over the salmon and weight it down.
Refrigerate, covered, for 24 hours. Turn the fish once or twice during this time.
When finished, remove the salmon from the dish and scrape off the seasonings and dill.
Cut off skin and slice the salmon diagonally into thin slices.
Serve salmon.
For Gravlaxsas: Combine the mustard, sugar and vinegar in a bowl and mix well together to make a paste. Slowly add the oil, beating well after each addition. Beat until the sauce is the consistency of mayonnaise. Season with salt and pepper and add the dill. Makes 1/2 cup.

Nutrition Facts : Calories 339.6, Fat 13.1, SaturatedFat 2, Cholesterol 117.9, Sodium 3246.3, Carbohydrate 7.5, Fiber 0.2, Sugar 7.2, Protein 45.5

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