Nordic Gravlax With Caraway Coriander Food

NORDIC GRAVLAX WITH CARAWAY & CORIANDER

Steps:

• Fill a large bowl with cold water and 4 tbsp salt. Add salmon and let stand 10 minutes.
• In a skillet, toast RawSpiceBar's Gravlax Spices, stirring constantly, until fragrant, about 1 minute.
• In a small bowl, stir together salt, sugar & RawSpiceBar's Gravlax Spices until thoroughly combined.
• Remove salmon and pat dry with paper towels. Turn salmon skin side up and sprinkle about half of spice mixture, rubbing in with fingers.
• Arrange half the dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. Rub remaining spice mixture on top and top with remaining dill. Cover with plastic and top with a weight. Refrigerate for 1 day.
• Unpack salmon and turn skin-side up. Re-pack with dill, cover with plastic and set weight back on top. Refrigerate until salmon is cured, 1 day longer for a lighter cure and 2 days longer for slightly more cure.
• For the dill sauce: in a blender, combine vinegar with dill, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce is formed. Season with salt and pepper.
• Unpack salmon, removing dill, and set on a work surface. Using a very sharp slicing knife, cut gravlax on the bias into thin slices. Arrange on slices of pumpernickel bread and drizzle sauce on top. Serve.

GRAVLAX (SMOKED SALMON)

Steps:

• Spread cure all over both pieces of salmon and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside.
• Put on a large plate and then place a heavy weight on top.
• Put in refrigerator for 2 days, turning once or twice per day.
• Scrape off excess rub.
• Smoke at 200F for 45 minutes.
• Serve salmon cold with Mustard sauce.
• Mustard Sauce:.
• Slowly, one at a time in the order listed, blend ingredients in a food processor.

GRAVLAX

Steps:

• Lay a LARGE sheet of plastic wrap over the dish.
• Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first.
• Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet.
• Wrap plastic up and over the fish.
• Place second dish on top, place weight on top of second dish.
• Refrigerate for 48-72 hrs.
• Check every 12 hrs or so to see if dish needs to be drained.
• (some fish oil will seep out of the package).
• Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin.
• Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.

GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE

Steps:

• To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl. Add the dill and stir to combine.
• Line a large, shallow, rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
• Sprinkle over half of the cure and top with the other half of the salmon skin-side up.
• Sprinkle over the remaining curing mixture on top of the fillet and wrap up in the plastic wrap.
• Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
• Place in fridge, turning the salmon over every 6 hours, for 3-4 days, where possible.
• Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
• Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
• Wrap tightly in plastic wrap and chill for 6 hours.
• To make the sauce: in a large bowl whisk the mustard and sugar together with the egg yolk.
• Gradually whisk in a steady trickle of oil, making sure the oil is well emulsified. Start to add the oil at a constant pace.
• Add the fresh dill and mix well.
• To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
• Place 3-4 good slices on a plate along with a spoonful of the sauce.
• Serve with rye bread.

GRAVLAX (MARINATED SALMON)

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.

GRAVLAX WITH MUSTARD AND DILL SAUCE

Steps:

• Have the salmon filleted into 2 matching pieces.
• Place one fillet, skin side down in a deep baking dish or casserole. Sprinkle dill over salmon.
• Combine salt, sugar and crushed peppercorns. Sprinkle evenly over dill. Top with other half of the fish, skin side up. Cover with foil and set a heavy platter slightly larger than the salmon on top. Pile the platter with 3 or 4 cans of food.
• Place in fridge for 48 hours.
• Turn fish every 12 hours, basting with liquid marinade that has accumulated -- separating the halves to baste the salmon inside. Replace the platter and weights each time.
• After 48 hours, remove fish from marinade, scrape away dill and seasoning and pat dry with paper towels. Place separate halves, skin side down on a carving board and slice the salmon halves thinly on the diagonal, detaching each slice from the skin.
• Mustard Sauce: In a small bowl, combine mustards, sugar and vinegar. Slowly whisk in oil until mixture thickens. Stir in dill. Cover and chill. Just before serving, whisk sauce.