Gravlax? page

[Metasequoia]

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

[eva]

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.

[misathemeb]

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

[Metasequoia]

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!

[MariaNYC]

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.

[eva]

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

[eva]

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...

[misathemeb]

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

[PrimalK]

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