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
GRAVLAX WITH MUSTARD SAUCE
Steps:
- 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
SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
Steps:
- Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
GRAVLAKS (DILL-CURED SALMON)
When I think Scandinavian food, I think Gravlaks. DH makes the best, but he was no help when asked for quantities. So here is a recipe from Scandelicious that has the same basic ingredients. I like this one because it doesn't have alcohol, so it's safe to serve for parties. Though I must admit, I do like it better when there's gin or juniper berries in the cure. COOKING TIME IS MARINATING TIME
Provided by Jostlori
Categories Swedish
Time P2DT25m
Yield 12 appetizer portions
Number Of Ingredients 6
Steps:
- Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.
- Crush the white pepper and coriander with a mortar and pestle and then mix in a small bowl with the sugar and salt.
- Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.
- Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost. Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.
- Wrap VERY TIGHTLY in two layers of saran wrap (cling film) and place in a glass baking dish to catch the brine that escapes the fish as it cures.
- Refrigerate for a minimum of 24 hours and up to 48 hours.
- NOTE: Some people like to place a weight over the fish as it cures. In actual fact, it doesn't make much of a difference.
- When the gravlaks has had time to cure, take it out of the fridge, remove the wrap and wipe the fillet halves clean of the herbed spiced salt with a paper towel, pat dry and put on a board, skin down.
- Slice on the diagonal from the tail towards the middle of the fillet, slicing as thinly as possible. You do not want thick slices or chunks.
- Serve on flatbread with freshly grated horseradish, dill, or finely grated lemon zest.
Nutrition Facts : Calories 204.7, Fat 6, SaturatedFat 1.1, Cholesterol 60.8, Sodium 3200, Carbohydrate 9.1, Fiber 0.5, Sugar 8.3, Protein 27.4
More about "gravlaks dill cured salmon recipes"
HOW TO MAKE GRAVLAX - CURED SALMON RECIPE - NO SPOON …
From nospoonnecessary.com
5/5 (14)Calories 154 per servingCategory Appetizer, Brunch, Snack, Starter
- 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 the salmon, on top of the plastic wrap.Sprinkle a heaping 2 tablespoons of the dry cure OVER the cheesecloth.
- Place the salmon, skin side down, on top of the dry cure. Drizzle the vodka over the fish. EVENLY, and liberally, coat the salmon with the remaining dry cure, using your hands to RUB it into the fish.
- Wrap the cheesecloth around the salmon, followed by the plastic wrap, to completely seal the fish forming a tight package.Place the wrapped salmon on a wire rack set on a heavy sheet pan (or in a baking dish). Top the salmon with a weight* evenly distributed across the salmon to expedite curing process.
CURED SALMON GRAVLAX (CRAZY EASY!) - RECIPETIN EATS
From recipetineats.com
5/5 (61)Calories 206 per servingCategory Party Food, Side Dish
- Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.
GRAVLAX (DILL-CURED SALMON) - THEHAPPYFOODIE.CO.UK
From thehappyfoodie.co.uk
Cuisine ScandinavianCategory Lunch, StarterServings 6
CITRUS-AND-DILL GRAVLAX RECIPE | BON APPéTIT
From bonappetit.com
GRAVLAX (DILL-CURED SALMON) – ERECIPE
From erecipe.com
RECIPE FOR SALT AND SUGAR CURED SALMON GRAVLAX - THE …
From thespruceeats.com
GRAVLAX - SWEDISH DILL CURED SALMON - ZAN'S RECIPES
From zeliciousrecipes.com
GRAVLAKS (DILL-CURED SALMON) RECIPE - RECIPEZAZZ.COM
GRAVLAX-CURED SALMON - SCANDICUISINE
From scandicuisine.com
DILL-CURED SALMON (GRAVADLAX) | SALMON RECIPES | SBS FOOD
From sbs.com.au
GRAVLAKS (DILL-CURED SALMON) RECIPE - RECIPEZAZZ.COM
HOMEMADE GRAVLAX (EASY CURED SALMON RECIPE) - TRUE NORTH …
From true-north-kitchen.com
CURED SALMON GRAVLAX WITH DILL - RECIPE FROM FOOD WRITER DAYTONA …
From outside-oslo.com
GRAVLAX SALMON RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
GRAVLAX WITH CARAWAY, CORIANDER, AND MUSTARD-DILL SAUCE RECIPE
From seriouseats.com
GRAVLAX RECIPE DILL : TOP PICKED FROM OUR EXPERTS
From recipeschoice.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