Vodka Dill Gravlax Recipes

GRAVLOX

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.

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.

VODKA AND CITRUS CURED SALMON

Steps:

• Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
• In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
• Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

VODKA DILL GRAVLAX

Steps:

• Combine all DRY CURE ingredients in a small stainless steel mixing bowl. 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 on the Salmon on top of Plastic wrap. Sprinkle ¼th of the DRY CURE over the Cheesecloth. Place the Salmon, skin side down, on top of the dry cure. Drizzle the Vodka (or Gin) over the fish. Evenly, and liberally, coat the salmon with the remaining Dry Cure, using hands to rub it into the fish. Wrap Cheesecloth around the Salmon, followed by the plastic wrap to completely seal the fish, forming a tight package. Place wrapped Salmon on a wire rack set on a heavy sheet pan (or in a heavy baking dish). Top the Salmon with a weight (brick, heavy platter, full cans of anything from your pantry, cast iron skillet use your imagination. Just make sure the Salmon is evenly weighed down to expedite the curing process.) Refrigerate for a minimum of 48 hours, up to 5 days. Turning over once a day. Remove Cured Salmon from the wrapping and rinse off with cool water with remove the dry cure. Pat Dry. Place Salmon back on wire rack and put in the refrigerator for about an hour to air dry. Thinly slice on a bias and Serve! Will keep in the refrigerator, covered, for up to one week.

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.