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  • Gravlax?



    How do *you* make gravlax? DO you have to use sugar? Plastic wrap? Is it a lot different than smoked salmon?


  • #2
    1



    gravlax means cured salmon in swedish. and cured with salt.

    the traditional way of making it calls for some sugar, but i skip it for obvious reasons, plus i dont think it really makes any difference tastewise.


    so this is my way:


    filee a salmon

    rub in seasalt (not the coarse kind though) about 2 big spoonfuls for a kilo of fish) sprinkle with lemonjuice and top off with lots of dill. do the same to both filees. then place them in a shallow dish so- first filee skin down and the other on top of the first skin up. cover them with a plastic wrap and put something on them for weight. keep in the fridge overnight- 24 h. if you want it faster you have to slice the fish.

    challenge yourself
    i blog here http://theprimalwoman.blogspot.com/

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    • #3
      1



      i do it just like eva & it's super delish! you can use any variation of herbs you like but the dill pairs beautifully with the salmon


      P.S. i like to eat it on a thick tomato slice with capers sprinkled on top

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      • #4
        1



        So will the be enough brine from the salmon for it to be submerged? I just can't picture how it should look when it's "done."


        Thanks!

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        • #5
          1



          My mom prepares it the same way as eva described. Thought I don't think she puts a weight on it. At the end, it doesn't look much different from before. The taste and texture are what changes.


          I love to roll the salmon in romaine leaves with avocado, capers and cream cheese. Tomatoes and cucumbers also pair well.

          Everything in moderation, including moderation.

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          • #6
            1



            no brine whatsoever, it doesnt have to be submerged in anything. you just rub in the dry salt.

            challenge yourself
            i blog here http://theprimalwoman.blogspot.com/

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            • #7
              1



              i think you might confuse gravlax (not submerged simply saltcured) with marinated salmon. thats also good but needs some sugar or sweetener in it.

              heres the recepy:


              marinade: heat up in a pot-

              1 part vinegar (1 dl)

              3 parts water (3 dl)

              shugar or sweetener and salt

              allspice

              black peppercorns

              bayleaves

              cinnamonstick

              cloves


              cut salmonfilet into cubes (3-4 cm in size)


              pour the boiling marinade over cubes so that they are covered.

              let it stay overnight.


              the colour of salmon will change to whiter- it will look cooked at least from the outside, inside of the cubes should be pinker...

              challenge yourself
              i blog here http://theprimalwoman.blogspot.com/

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              • #8
                1



                as for the weight, i just take a couple cans of pumpkin or something heavy around the house and rest it on top of the foil i use to cover the meat

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                • #9
                  1



                  Oh yum. I had no idea it was so simple. I am making this at the weekend - we love salmon in our house!

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