CITRUS GRAVLAX
Provided by Valerie Bertinelli
Time P1DT20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits).
- After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days.
- When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges.
- Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt.
CITRUS-AND-DILL GRAVLAX
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Provided by Chris Morocco
Categories Bon Appétit Hors D'Oeuvre Breakfast Brunch New Year's Day New Year's Eve Christmas Christmas Eve Fish Salmon Citrus Dill Grapefruit Lemon Pepper Raw Seafood Holiday 2018
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
- Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
- Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
- Do Ahead
- Wrap leftover salmon and refrigerate for up to 3 days.
ARCTIC CHAR GRAVLAX WITH WHITE GRAPEFRUIT
Gravlax, typically made with salmon, gets an aromatic twist with grapefruit zest and crushed green peppercorns. Plan to make this at least 3 days ahead to let the fish cure.
Provided by The Bon Appétit Test Kitchen
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.
- Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.
- Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.
CITRUS-CURED SALMON GRAVADLAX
Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities
Provided by Gordon Ramsay
Categories Starter
Time 10h
Yield Serves 8-10 as a starter, more as part of a buffet
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
- Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.
- To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so it's almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.
- Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet. Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.
- Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill. Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.
- If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.
- To make the horseradish cream, whisk together the cream and crème fraîche. Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.
- Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.
Nutrition Facts : Calories 271 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 3.61 milligram of sodium
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.
CYRIL RENAUD'S CITRUS GRAVLAX
Provided by Mark Bittman
Categories quick, appetizer
Time 15m
Yield at least 12 servings
Number Of Ingredients 11
Steps:
- Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
- Wrap the fish well, and refrigerate for 12 to 24 hours.
- Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 39 grams
CITRUS-CURED GRAVLAX WITH LEMON-CAPER CREAM CHEESE SPREAD &
I haven't made these yet but it looks so good. It's one of Emeril's many wonderful recipes. It's a bit involved, since it will take a couple of days, but it looks worth it. Inactive prep time is 50 hours. Please note: The salmon is not wanting to display properly in the ingredients. The proper amount needed is 1 Salmon Fillet weighing between 3 to 3.5 pounds. This was posted for Zaar World Tour 05
Provided by Amis227
Categories Scandinavian
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 29
Steps:
- CITRUS-CURED GRAVLAX.
- First, make sure all skin and pin bones are removed from your filet, rinse it under cool water, and pat dry. Set aside.
- In the bowl of a food processor, combine the fruit, salt, sugar, and pepper and process to a paste.
- Center a 2 by 3-foot piece of cheesecloth in a non-reactive baking dish or plastic container large enough to hold the fish flat, about 9 by 13 inches. Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, and top with half of the herbs. Place the fish skin-side down in the middle of the cheesecloth and spread the remaining salt mixture and herbs over the flesh. Fold the cheesecloth in over the fish and carefully roll and turn the fish over into the cheesecloth to completely enclose.
- Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. Let cure in the refrigerator for 48 hours, turning once.
- Remove the weights and top baking dish and place the fish on the work surface. Discard the wrap and scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for 1 minute to remove any remaining mixture and gently wipe dry with paper towels.
- Wrap in plastic wrap, place on a platter, and freeze until firm enough to slice easily, 30 to 45 minutes. (Alternatively, refrigerate until ready to slice).
- LEMON-CAPER CREAM CHEESE SPREAD.
- Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon. Spoon into a decorative bowl and serve immediately. Yield: 1 1/2 cups.
- CHIVE BLINIS.
- Dissolve the yeast in 1 cup of the warm milk and add 1 teaspoon of the all-purpose flour. Place the mixture in a warm place until it rises and doubles in size, about 10 minutes. Add the rest of the warmed milk. Sift in the remaining all-purpose flour and the buckwheat flour. Add the sugar, 3 of the egg whites, the butter and the chives. Beat until smooth. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 1 hour. Stir the mixture lightly and let it rise again for 30 minutes.
- Whisk the remaining egg whites until frothy and add to the mixture. Heat a nonstick skillet over medium-high heat and spray with nonstick cooking spray (or lightly brush with butter). Drop tablespoonfuls of batter into the skillet and cook until bubbles form and blinis are golden brown on the bottom, 30 seconds to 1 minute. Turn blinis and cook until golden brown on the second side, 30 seconds to 1 minute. Yield: about 5 1/2 dozen (2-inch) blinis.
- Tip: Blinis may be made in advance and frozen, wrapped well in plastic wrap and placed inside a resealable food storage bag.
- Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on the platter and serve with the Lemon-Caper Cream Cheese Spread and the Chive Blinis.
- Alternatively, blinis may be spread with the Lemon-Caper Cream Cheese Spread and then topped with a small piece of gravlax and passed or plated as hors d'oeuvres. Garnish with fresh dill or chives before serving.
Nutrition Facts : Calories 426.3, Fat 17.1, SaturatedFat 8.7, Cholesterol 98.1, Sodium 19132.1, Carbohydrate 38.5, Fiber 2.5, Sugar 18.9, Protein 30.5
GRAVLAX (FRESH SALMON MARINATED IN DILL)
This traditional Scandinavian recipe often appears on Christmas Eve smorgasbords. You can easily halve the recipe to serve a small gathering, too. Buy one fillet and cut it in half cross-wise or select 2 equal-size pieces of center-cut fillet weighing 1 1/2 to 2 pounds total. 12. Use previously frozen salmon or freeze fish at 0 degrees for 48 hours to kill any parasites that may be present.
Provided by lazyme
Time P4DT30m
Yield 72 slices
Number Of Ingredients 13
Steps:
- For the sauce, mix the mustard, vinegar and sugar in a small bowl.
- Gradually whisk in the oil.
- Stir in the dill.
- Refrigerate, tightly covered, up to three days.
- Whisk again before using.
- Serve slightly chilled.
- Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
- Wipe the flesh with a damp paper towel.
- Combine the salt, sugar and peppercorns in a small bowl.
- Rub the mixture onto the flesh side of both fillets.
- Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
- Place the salmon in a large plastic bag, press out the air and seal tightly.
- Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
- Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
- Lift fillets from the bag and discard the bag and accumulated liquid.
- Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
- Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
- Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
- Begin slicing at the head end, making a 1/8-inch-thick slice.
- At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
- Using the knife, turn the slice over to the left as if turning the page of a book.
- Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
- Repeat with remaining fillet.
- Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
- NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.
More about "citrus and dill gravlax food"
CITRUS-AND-DILL GRAVLAX RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (11)Author Chris MoroccoServings 12Estimated Reading Time 2 mins
- Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
- Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
- Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Make sure fish is cold. Slice very thinly with a long, thin, sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Slice at a 45-degree angle until you get wide ribbons (the first few won't be perfect—keep going!). Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
HOMEMADE GRAVLAX RECIPE (CURED SALMON) - THE …
From thespruceeats.com
CURED SALMON GRAVLAX WITH CITRUS AND DILL RECIPE : SBS FOOD
From sbs.com.au
CITRUS GRAVLAX - COUNTRY LIVING
From countryliving.com
RECIPE: CITRUS AND DILL GRAVLAX WITH CAPER ... - STYLE AT …
From styleathome.com
CRANBERRY-DILL GRAVLAX RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
MAKING THIS GRAVLAX RECIPE WAS MY BIGGEST …
From bonappetit.com
LEMON-DILL GRAVLAX WITH CITRUS CRèME FRAîCHE
From myrecipes.com
HOMEMADE GRAVLAX WITH MUSTARD-DILL SAUCE
From mygourmetconnection.com
10 BEST GRAVLAX APPETIZER RECIPES | YUMMLY
From yummly.com
CITRUS DILL GRAVLAX – GFCHOW
From gfchow.com
5/5 (1)Category AppetizerCuisine American, JewishTotal Time 72 hrs 25 mins
CITRUS-AND-DILL GRAVLAX | RECIPE | HEALTHY SALMON RECIPES, SALMON ...
From pinterest.ca
CITRUS CURED GRAVLAX WITH HORSERADISH CREME FRAICHE
From izabellanatrins.com
GRAVLAX WITH CARAWAY, CORIANDER, AND MUSTARD-DILL SAUCE RECIPE
From seriouseats.com
CITRUS AND DILL SALMON GRAVLAX - WOWFOOD.GURU
From wowfood.guru
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CITRUS AND DILL SALMON GRAVLAX | ALLRECIPES.COOKING
From allrecipes.cooking
RECIPES/CITRUS-DILL-GRAVLAX.MD AT MASTER · CHADLAVI/RECIPES
From github.com
CITRUS-AND-DILL GRAVLAX | RECIPE | GRAVLAX RECIPE, GLUTEN FREE PARTY ...
From pinterest.com
CITRUS DILL GRAVLAX | COOKING KOSHER WITH COR
From blog.cor.ca
CITRUS-AND-DILL GRAVLAX | WORLD FOOD CUISINE
From world-food-cuisine.blogspot.com
CITRUS GRAVLAX OF ATLANTIC SALMON - FOOD NETWORK CANADA
From foodnetwork.ca
CITRUS-AND-DILL GRAVLAX RECIPE | SALMON - DILL
From headtopics.com
GREAT FISH AND CHIPS! BEAUTIFUL TOWN! - MOLLY'S IRISH PUB
From tripadvisor.ca
CITRUS & HERB GRAVLAX – INSPIRATION
From blog.stokesstores.com
CITRUS-AND-DILL GRAVLAX – BRYAN'S FOODIE SITE
From old-site.uucm.org
CITRUS-AND-DILL GRAVLAX | RECIPE | GLUTEN FREE PARTY FOOD, RECIPES ...
From pinterest.co.uk
GRAVLAX AND MUSTARD-DILL SAUCE RECIPE - NORDICNORTHWEST
From nordicnorthwest.org
GRAVLAX (SALMON MARINATED IN DILL) RECIPE - FOOD NEWS
From foodnewsnews.com
CITRUS AND DILL GRAVLAX – GREASY LITTLE BIRDS
From greasylittlebirds.com
THE ELEMENTS OF GREAT GRAVLAX, THE EASIEST LUXURY FOOD YOU CAN …
From seriouseats.com
USING GARDEN DILL TO MAKE GRAVLAX — THE WINE BOX GARDENER
From wineboxgardener.com
GRAVLAX WITH DILL AND PEPPERCORN — ROOTED FOOD
From rootedfood.com
GRAVLAX WITH MUSTARD DILL SAUCE | CANADIAN LIVING
From canadianliving.com
RECIPE: CITRUS AND DILL GRAVLAX WITH CAPER & HORSERADISH CREAM …
From pinterest.ca
HOW TO MAKE GRAVLAX - CURED SALMON RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
EASY CITRUS-DILL CURED SALMON (GRAVLAX) - INSANE IN THE BRINE
From insaneinthebrine.com
CURED SALMON GRAVLAX WITH CITRUS AND DILL | RECIPE | RECIPES, FOOD ...
From pinterest.com.au
CITRUS-AND-DILL GRAVLAX | RECIPE | GRAVLAX RECIPE, RECIPES, CITRUS
From pinterest.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