Gravlax By Nigella Lawson Recipes
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.
GRAVLAX BY NIGELLA LAWSON
This is Nigella Lawson's version of Gravlax, which is slightly different from those already posted here. I made this for the first time for our Christmas Eve Buffet last year and five of us devoured it by the end of the night! Cooking time is the 2-3 days of sitting time in fridge.
Provided by CulinaryQueen
Categories High Protein
Time P2DT10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly. (I used a 9X13 baking dish).
- Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.
- Spread the mixture over the salmon to cover completely.
- Sprinkle the dill over the mustard paste. Press onto the paste so that no salmon flesh is visible.
- Carefully turn the fish over so that the skin is now facing up.
- Cover the dish with cling film/plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish. Repeat the process with another layer of cling film.
- Apply weight to the top of the fish to press it down into the dish, using filled jars or cans or any other weights.
- Transfer the fish to the fridge and leave for 2-3 days. (I did mine for the full 3 days).
- At serving time, remove the fish to a cutting board, skin-side down. Brush off the dill from the salmon.
- Using a sharp knife, carefully cut very thin diagonal slices of the salmon.
- Place on a serving dish and enjoy.
- Any remaining can be wrapped in cling film and refrigerated.
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