SALT AND SUGAR CURED SALMON GRAVLAX APPETIZER
Steps:
- Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.
- Lay both halves, skin side down, on a plate.
- Sprinkle with the salt, sugar, and pepper, spread the dill over the salmon and splash on your liquor of choice.
- Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap.
- Cover the salmon "sandwich" with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate.
- Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.
- On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread, pumpernickel or bialys and lemon wedges.
Nutrition Facts : Calories 306 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, Sodium 1833 mg, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 11 g
GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)
Make and share this Gravlax (Swedish Sugar and Salt Cured Salmon) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time P2D
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
- Mix the sugar, salt and pepper in a bowl.
- Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
- Cover with 1/3 of dill.
- Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
- Remove from plastic wrap and discard accumulated juices.
- Rewrap and refrigerate another 24- 48 hours.
- Scrape off the marinade and slice paper thin.
- Serve with Mustard Dill Sauce (Recipe #68168).
Nutrition Facts : Calories 262, Fat 5.2, SaturatedFat 0.8, Cholesterol 78.8, Sodium 6382.9, Carbohydrate 22.2, Sugar 22.2, Protein 30.2
SALMON GRAVLAX
Salmon gravlax is a Scandinavian dish consisting of raw salmon, cured in salt, sugar, and dill. It is often served with grovbrød, a cereal bread.
Provided by Sarah-Eden Dadoun
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, combine brown sugar and salt together and set aside.
- Line a baking sheet with parchment paper.
- Place salmon, flesh side up, on a grate on the prepared pan. Scatter fresh chopped dill over the top of the flesh. Sprinkle with crushed peppercorns and vodka.
- Layer salt and sugar mix, over the top of the fish.
- Refrigerate in a container in the refrigerator for 24 to 36 hours.
- Drain the liquid on the pan. Scrape off sugar, salt and dill. Rinse the fish and pat dry.
- The fish is now ready to be thinly sliced on a bias, leaving the skin behind.
Nutrition Facts : Calories 312 kcal, Carbohydrate 32 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 11054 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GRAVLAX, SALT-CURED SALMON
With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin. With practice you can become pretty good at this. Serve on bagels with cream cheese, a thin slice of onion and capers, and a squeeze of lemon. Or on toast, or crackers. The traditional Swedish way is on pumpernickel bread with equal parts dijon mustard, sugar, white vinegar emulsified with 3 parts regular olive or canola oil.
Provided by Kevinf
Categories Lunch/Snacks
Time P3D
Yield 2 fine pieces of gravlax, 4 serving(s)
Number Of Ingredients 7
Steps:
- It's best to buy two sides of the same salmon, or at least two opposites sides that are fairly close in size.
- The above ingredients are for 1lb of salmon, so adjust (presumably) upwards as required.
- Defrost salmon and pat dry with paper towels.
- Remove any bones you detect with clean pliers.
- Lay flat on a baking sheet covered with plastic wrap, skin side down, so that you can easily flip one side onto the other, back the way they would be if it were a whole fish.
- Take the salt, sugar and pepper and mix thoroughly in a bowl.
- Evenly apply the salt/sugar/pepper mix onto the salmon flesh, being careful to cover every part, with a little less for the thin ends, and more on the thicker parts.
- Sprinkle the dill over the salted fish.
- Flip one side over onto the other making a sandwich.
- Place one end of a long strip of muslin underneath the fish.
- Roll the fish over toward you, and tug a little on the muslin to tighten. Repeat until out of muslin.
- You don't need to tug very hard, each time you do it the pressure increases more and more.
- Place the fish on the baking sheet to catch drips and place in the fridge.
- Turn once or twice per day for three days.
- Unwrap, and rinse off the cure mix and dill quick as you can so the salmon doesn't soak too much. Carefully pat dry with paper towels. This will keep for a week or freeze for 3 months.
- With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin.
- With practice you can become pretty good at this.
Nutrition Facts : Calories 143.2, Fat 4, SaturatedFat 0.6, Cholesterol 58.9, Sodium 3566.1, Carbohydrate 2.9, Fiber 0.3, Sugar 2, Protein 22.8
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.
GRAVLAX
A standard on our holiday table, either Christmas Eve or New Year's Eve. You don't have to buy smoked salmon - you can make your own gravlax. This version is very delicious. Count on refrigerating the gravlax with the spices and dill for 3-4 days before serving. Of Scandinavian origin.
Provided by evelynathens
Categories Christmas
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fillets in cold water and pat them dry with paper towels.
- Crush the caraway seeds, aniseed, juniper berries, red pepper flakes, and black peppercorns using a mortar and pestle.
- Or place the spices on a cutting board or other hard surface and crush them with the underside of a heavy skillet.
- Combine with the salt, sugar, and dill.
- Place one of the fillets skin side down in a deep ceramic dish just big enough to hold the fillets.
- Rub the fillet with half the spice and dill mixture.
- Rub the other fillet with the remaining mixture and place it skin side up on top of the first, creating a salmon'sandwich' with all the spices and dill in-between.
- Pour the aquavit on top, cover the dish with plastic wrap, and place a heavy weight, such as two heavy plates or a saucepan, on top of the fish.
- Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
- To serve, dust off some of the spices and slice the fish into thin slices, on the diagonal- the way they cut smoked salmon, with a sharp thin knife.
- Serve with mustard sauce and dark rye bread, for open-faced sandwiches, or with mustard, pickles, and capers.
Nutrition Facts : Calories 198.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 78.8, Sodium 3590.4, Carbohydrate 5.2, Fiber 0.6, Sugar 4.2, Protein 30.6
GRAVLAX (MARINATED SALMON)
This is the traditional Swedish gravlax recipe. Nowadays lots of varieties have evolved, but this is the original. It is traditionally served with the mustard sauce ('Gravlaxsas') and lemon. I recommend a German or Californian dry or semi-dry white wine to this. Because of the simplicity of the recipe, the salmon has to be of the best quality and freshness available.
Provided by Andreacute Grisell
Categories Swedish
Time P3DT20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
- Rinse.
- Mash the dill stems in a mortar with a little of the salt.
- Mix with the rest of the salt, the sugar and pepper.
- Save the dill leaves for the sauce.
- Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
- Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
- Keep refrigerated for 72 hours, turning the fillets every 12 hours.
- Do not discard the liquid that forms.
- Scrape off the spices and discard the liquid.
- The salmon will keep refrigerated for about a week.
- For the sauce, mix mustard, sugar and vinegar.
- Add the oil a little at the time (as for mayonnaise), constantly stirring.
- Just before serving, add lots of dill and salt and pepper to taste.
- Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
- Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
- Serve the sauce separately.
- Also serve toasted bread and butter.
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