JULIA CHILD'S TRADITIONAL GRAVLAX
According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.
Provided by Chef Kate
Categories Scandinavian
Time P4DT30m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
- Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
- Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
- Mix the salt and sugar together.
- Sprinkle half the mixture over each fillet and rub it in with your fingers.
- Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
- Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
- Spread the dill over the salmon half in the baking dish.
- Lay the other half fillet on top (skin side up).
- Align the two halves.
- Cover closely with a sheet of plastic wrap.
- Place a board or pan on top of the fillets.
- Make sure it is resting on the fish and not on the sides of the baking dish.
- Weight the top with something heavy (a large can of tomatoes for example).
- Place in refrigerator.
- After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
- Replace weights and board and return to frig.
- On the second day, turn and baste again and slice off a tiny piece to taste.
- If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
- Return to the fridge.
- Cure for a third day, turn and baste again.
- On the fourth day, you can serve the gravlax.
- To serve, clean the dill away and wipe the fish dry with paper towels.
- Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
- Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
- Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.
GRAVADLAX
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
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
GRAVLAX
I think of making my own gravlax - the Nordic sugar-salt cured salmon - as the gentle, blue-square cooking analog of an intermediate ski trail: It's mostly easy, but requires some experience. While butchering a whole salmon and cold smoking what you've butchered are also exhilarating milestones in the life of an advancing home cook (both a little farther up the mountain and a little steeper on the run down), buying a nice fillet and burying it in salt, sugar and a carpet of chopped fresh dill for a few days is a great confidence-building day on the slopes, so to speak. The cured gravlax will last a solid five days once sliced, in the refrigerator. If a whole side of salmon is more than you need at once, the rest freezes very satisfactorily.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, seafood, main course
Time P5DT30m
Yield 10 to 12 servings (about 3 pounds)
Number Of Ingredients 10
Steps:
- Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.
- Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.
- Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight - such as a 2-gallon zip-top bag filled with water - on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure - on Day 3 - then covering and weighting it again.
- To serve, mix together the softened butter, dill, shallot and mustard until well blended.
- Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.
- With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.
- Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.
GRAVLOX
Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka.
Provided by Suzanne
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h
Yield 16
Number Of Ingredients 6
Steps:
- Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
- Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
- Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 2.9 g, Cholesterol 33.5 mg, Fat 6.2 g, Fiber 0.1 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 1355.5 mg, Sugar 2.5 g
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
Steps:
- Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
- Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
- Serve with Hovmastarsas, sweet dill and mustard sauce.
- Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.
HOMEMADE GRAVLAX
Provided by Geoffrey Zakarian
Time P2DT15m
Yield 16 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
- Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
- Slice the salmon thinly on a bias and serve.
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.
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- Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
- Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
GRAVLAX RECIPE: HOMEMADE CURED SALMON - UMAMI GIRL
From umamigirl.com
4.8/5 (4)Category Fish + ShellfishCuisine ScandinavianTotal Time 48 hrs 15 mins
- Sprinkle the mixture over the salmon, covering completely. The layer of curing mixture should be a little thicker where the salmon is thicker and thinner where the fillet thins out toward the tail.
EASY HOMEMADE GRAVLAX RECIPE - WELL SEASONED STUDIO
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Estimated Reading Time 5 mins
- Prepare the spices. Toast coriander and fennel seeds, then grind with peppercorns until fine using either a mortar and pestle or a spice grinder.
- Cure the fish. Pat salmon dry on both sides with paper towels. Turn salmon skin side up and press ½ of the salt mixture on top.
- Cure overnight. On a medium rimmed baking sheet, lay out a large piece of plastic wrap, about twice the size of your salmon. Place half of the dill in the center of the plastic wrap, then add salmon, skin-side down. Pour remaining salt mixture on top of salmon, pressing down to cover fish entirely. Place remaining dill on top of salmon, then wrap fish with plastic wrap to seal on all sides. We like to add a second layer of plastic wrap, as liquid will be drawn out from the fish as it cures in the fridge. Turn fish so it is skin-side up, then place baking sheet in the refrigerator.
HOW TO MAKE GRAVLAX - CURED SALMON RECIPE - NO …
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- 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.
HOW TO MAKE GRAVLAX (SALT CURED SALMON)
From practicalselfreliance.com
- Place about half the cure and spices into a 9 x 13-inch baking pan, and then lay the salmon filet on top of the cure skin side down. Ensure that the salt/sugar cure completely coats the bottom of the filet, and rub it in a bit if necessary to ensure that it's covering the whole underside of the fish.
- Pour the remaining half of the cure over the top of the fish, and ensure it covers the whole filet in a thin layer. Don't leave any area of the fish without at least a thin layer of cure covering the surface. Cover with more spices of your choice (optional).
GRAVLAX RECIPE - ALTON BROWN | FOOD & WINE
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- Lay out a sheet of foil several inches longer than the sides or fillets of salmon. Top this with plastic wrap. Position the salmon sides on the plastic wrap so that they are mirror images of each other. Pat them dry with paper towels. Strew the dill along each of the sides, concentrating it where the meat is the thickest.
- Sprinkle the spice mix on top of the dill, again concentrating it where the meat is thickest; you don't have to use all the mixture. Sprinkle on enough of the salt/sugar mix so that you don't see any of the fish.
- Lift the foil corners furthest from you so that the far salmon side rolls over onto the other one. Seal the plastic wrap around the fish, and then crimp the foil so that the folded part runs along the back of the fish (or where the back used to be.) Place this wrapped fish on one of the pans (or boards) and top it with the other.
HOMEMADE GRAVLAX RECIPE | MYRECIPES
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- Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.
- Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.
- Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.
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