Gin And Juniper Cured Salmon Scandinavian Gravlax Recipes
JUNIPER-AND-GIN GRAVLAX
Curing your own salmon is worth the effort. This Swedish-inspired version calls for marinating the fish with citrus zest, juniper berries, dill, and gin. You'll be proud to serve this homemade treat as an appetizer at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time P3DT45m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
- Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
- Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve with relish, roe, crackers, capers, creme fraiche, fennel, and onion.
GIN AND JUNIPER CURED SALMON - SCANDINAVIAN GRAVLAX
This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.
Provided by French Tart
Categories Lunch/Snacks
Time P2DT10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
- To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
- Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
- Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
- Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.
More about "gin and juniper cured salmon scandinavian gravlax recipes"
GIN AND HONEY-CURED SALMON GRAVLAX - RICARDO CUISINE
From ricardocuisine.com
5/5 (26)Category AppetizersServings 16Total Time 20 mins
GIN AND JUNIPER CURED SALMON RECIPE - SCANDINAVIAN GRAVLAX - …
From housebeautiful.com
Cuisine Comfort FoodServings 4Occupation Executive Digital Editor, House Beautiful UKTotal Time 10 mins
- Stir in the finely chopped dill. Overlap several pieces of plastic wrap onto a baking sheet, allowing enough extra to wrap the salmon.
- Place the salmon onto the baking sheet, cover in the liquid, then bring up the edges of the plastic wrap to seal in the salmon.
GIN CURED SALMON - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
5/5 (7)Total Time 72 hrs 15 minsCategory Appetizer, StarterCalories 93 per serving
- Mix together the salt, sugar, pepper, lemon zest, juniper and dill to form a thick paste in a food processor
- Wipe the fish dry with kitchen paper and run your fingers over the flesh to detect any bones. Pull out any stray bones with tweezers.
GIN AND HONEY-CURED SALMON GRAVLAX IS SCANDINAVIAN CUISINE DONE …
From thestar.com
Estimated Reading Time 2 mins
RAISING A GLASS TO GRAVLAX, A COLD-CURED SCANDINAVIAN CLASSIC - …
From vinepair.com
Estimated Reading Time 5 mins
GIN AND TONIC-CURED SALMON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 3 minsCategory Starter
BLUEBERRY, GIN AND DILL CURED SALMON - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.9/5 (7)Estimated Reading Time 5 minsServings 8Total Time 48 hrs 10 mins
- Place the blueberries and gin/vodka into a food processor and blitz until you have a thick paste.
- Lay 2 layers of cling film on top of each other. Ensure they are at least three times as long as the salmon.
GIN- AND CHIVE-CURED SALMON RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8-12Estimated Reading Time 8 minsCategory MAINS, APPETIZERS, FISH & SHELLFISHTotal Time 15 mins
- Spread the cure mix over the top (flesh side) of the fillet, then wrap the fish tightly with plastic wrap. Place the salmon, skin side down, in a large baking dish or a large, rimmed, non-reactive baking sheet to catch any juices.
- Refrigerate the fillet until it is firm to the touch, about 48 hours (timing will vary depending on the thickness and size of the fillet). Uncover the fillet, rinse and dry off. The cured salmon will keep for up to several days, wrapped in dry parchment and refrigerated.
GRAVLAX RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
- Combine salt, sugar, dill, gin and juniper berries in a bowl. Place two sheets of plastic wrap, long enough to envelope salmon in, overlapping by half, on a work bench, spread with half of salt mixture, place salmon skin-side down on top, cover fish with remaining salt mixture, wrap tightly in plastic, then place on a large deep tray. Top with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours, then remove weights, turn over, replace tray and weights and refrigerate for another 12 hours.
- For dill cucumbers, layer cucumber and dill in a bowl. Heat sugar, vinegar, mustard seeds, ½ cup water and 1 tsp sea salt in a small saucepan over medium heat and stir until sugar dissolves, bring to the boil, then pour over cucumber and cool. Store in an airtight container in the refrigerator for up to 1 month.
- For mustard sauce, combine mustard, sugar and 1 tsp sea salt in a small saucepan, add cream and whisk until smooth, place over medium heat, add olive oil and cider vinegar and whisk to combine. Bring to the boil, then reduce heat to low and cook, stirring frequently, for 15-20 minutes or until sauce is golden and thick. Cool, then store in an airtight container in the refrigerator for up to 1 month. Makes 1 cup.
- To serve, unwrap gravlax and wipe clean of salt mixture. Using a thin, sharp knife, thinly slice gravlax and serve with dill cucumbers, mustard sauce, sour cream, rye bread and lemon wedges passed separately.
SCANDI GIN AND JUNIPER CURED SALMON RECIPE | RECIPE | CURED …
From pinterest.com
Servings 4Total Time 10 mins
GIN AND JUNIPER GRAVLAX – REKHA'S GARDEN AND KITCHEN
From rekhagardenkitchen.com
Servings 4Total Time 2 hrs 30 mins
SALMON, GIN CURED (GINGRAVAD LAX) - SWEDISH FOOD RECIPES
JUNIPER-AND-GIN GRAVLAX RECIPE | RECIPE | CURED SALMON RECIPE, …
From pinterest.com
GIN AND JUNIPER CURED SALMON SCANDINAVIAN GRAVLAX RECIPES
From tfrecipes.com
GIN AND JUNIPER CURED SALMON - TEXTCOOK
From textcook.com
GIN AND JUNIPER CURED SALMON - SCANDINAVIAN GRAVLAX RECIPE
From recipenode.com
MARTHA STEWART CURED SALMON RECIPES
From tfrecipes.com
WORLD BEST FILLET COOKING RECIPES : GIN AND JUNIPER CURED SALMON …
From worldbestfilletrecipes.blogspot.com
GIN-CURED SALMON RECIPE - FOOD NEWS
From foodnewsnews.com
JUNIPER AND GIN GRAVLAX RECIPES
From tfrecipes.com
GIN-CURED GRAVLAX - CANADIAN LIVING
From canadianliving.com
GRAVLAX SALMON RECIPE | DEPORECIPE.CO
From deporecipe.co
COOKING WITH GIN – GRAVLAX RECIPE - THE GIN IS IN
From theginisin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love