GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
Steps:
- Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
- Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
- Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
- To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
- To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
GRAVAD LAX
Provided by Jeppe Kil Andersen
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the salmon: Place the salmon in a 9-by-13-inch baking dish, skin side down. Blend the fennel seeds, dill seeds, black peppercorns and coriander seeds in a spice grinder. Mix the salt, sugar and ground spices in a small bowl and rub them over the top of the salmon. Cover the salmon with the dill, and then wrap the salmon dish in plastic and refrigerate. Leave the salmon in the refrigerator for 2 days to cure.
- For the fennel: Wash the fennel in cold water and remove the top stalks. Cut the bulb in half through the stem, and then slice the bulb halves on a mandoline into a bowl of ice water. Pick the fennel dill (the top of the fennel) into the ice water with the fennel slices.
- For the raeve sauce: Whisk to combine the Dijon mustard, grainy mustard, brown sugar and dill in a medium bowl. Whisk until the sugar crystals are dissolved, about 1 minute.
- For the croutons: Tear the rye bread into 1/2-inch pieces. Melt the butter in a small pot and add the bread pieces. Toast, stirring occasionally, until the butter is brown and the croutons are crispy, 5 to 7 minutes. Remove from the pot and drain on a towel-lined plate.
- Remove the fennel and fennel fronds from the ice water and drain on a towel to dry. Place in a medium bowl and toss to combine with the watercress, salt and pepper.
- Use a chef's knife to slice the gravad lax into a 3 1/2-ounce portion per person. Plate and top with 1 tablespoon reeve sauce, 5 to 6 rye croutons and 2 tablespoons fennel and watercress salad.
GRAVLAX
Steps:
- Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
- Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
- Serve with Hovmastarsas, sweet dill and mustard sauce.
- Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.
GRAVLAX SAUCE
Steps:
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
GRAVAD LAX
This Nordic staple is the perfect hors d'oeuvre for your holiday get-together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Place salmon on a parchment paper-lined work surface. Remove any remaining bones. Wipe salmon with a damp cloth, being careful not to tear fish.
- In a medium bowl, combine salt, sugar, and peppercorns. Select a shallow dish big enough to hold one fillet; place one-third of the dill in the bottom. Place 1 salmon fillet, skin-side down, on top of dill. Rub one-third of the salt mixture into flesh of fish, and top with half of remaining dill. Rub half of remaining salt mixture into flesh of the second half of salmon, and place, flesh-side down, on top of dill. Rub remaining salt mixture into skin, and top with remaining dill.
- Wrap dish tightly in plastic wrap. Place a small board or baking dish on top, and weight it down. Refrigerate for at least 36 hours and up to 48 hours.
- Scrape off seasonings; discard. Slice salmon on the bias, and serve garnished with pumpernickel bread, cucumber slices, hard-boiled eggs, salmon roe, and sour cream.
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.
GRAVAD LAX (MARINATED SALMON)
Make and share this Gravad Lax (Marinated Salmon) recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Remove bones from salmon, cut into 2 peices, wash and dry.
- Combine salt, sugar and peppercorns in small bowl.
- layer 1/3rd of the dill on the bottom of a shallow baking pan.
- lay one peice of salmon on the dill, sprinkle with salt/sugar mixture and another 3rd of the dill, cover with second peice of salmon, and cover with remaining dill.
- Cover with a board and refridgerate for 2 to 3 days.
- To serve, scrape off salt, sugar, peppercorns and dill. Slice salmon diagonally into 1/4 inch slices. Serve with dark bread and capers.
Nutrition Facts : Calories 221.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 88.4, Sodium 4760.2, Carbohydrate 6.2, Sugar 6.2, Protein 33.9
GRAVAD LAX WITH A MUSTARD AND DILL SAUCE
I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber. Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
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 clingfilm.
- 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 curing mix 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 loosely in the cling film.
- 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 twice a day, for 3-4 days, if possible.
- Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
- Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
- To make the sauce:.
- In a 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, when used up whisk in the vinegar.
- Taste the sauce and adjust seasoning if needed, add the dill and mix well.
- To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
- Garnish with the dill.
GRAVAD LAX WITH MUSTARD SAUCE
Provided by Nika Standen Hazelton
Categories Mustard Appetizer Salmon Cognac/Armagnac Winter Dill House & Garden
Yield Makes about 15-20 smörgasbord servings
Number Of Ingredients 15
Steps:
- Wipe salmon with a damp cloth. Leave skin on, but carefully remove bone so that big fillets remain. Be careful not to break fish. Mix together salt, sugar, white pepper and allspice. Rub seasonings carefully into all surfaces of the fish. Sprinkle fish with cognac. Wash dill and shake dry. Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum). Place one piece of salmon, skin side down, on dill. Cover salmon with another third of the dill. Top with second piece of salmon, skin side up and cover with remaining dill. Set heavy plate or board on salmon, or a plate, weighted down. Refrigerate salmon for at least 24, preferably 36 or 48, hours.
- Drain fish and scrape off dill and spices. Slice on a slant, wafer thin, away from the skin. Serve with lemon wedges, mustard sauce and freshly ground black pepper. Gravad lax will keep under refrigeration for about 8-10 days only.
- Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully. Cut skin into strips and fry in hot butter until crisp. Add a strip of skin to each serving.
- Combine ingredients and blend thoroughly. Chill sauce for several hours. At serving time, beat smooth with fork or wire whisk - do not use rotary beater. Makes about 1 cup sauce.
GRAVAD LAKS (AKA GRAVAD LAX, GRAVLAX, GRAV LAX, GRAVLAKS)
Just had to cover all bases in the title there. ;) Swedish: Gravlax, Norwegian: Gravlaks. Grav means pit/hole/grave + lax/laks means salmon in the respective languages above. Frankly, I don't eat salmon, but my husband loves this dish. Make sure you flip the package in the fridge every 12 hours to evenly marinate the salmon. The yield here varies wildly depending on how much each person eats and how it's served (I've specified appetizers), so please keep that in mind. "Cook" time is marination.
Provided by Sandi From CA
Categories European
Time P2DT10m
Yield 8 appetizers
Number Of Ingredients 6
Steps:
- Rinse the filet under lukewarm water and pat dry. Remove any remaining bones with tweezers, pliers or a small child, then cut salmon in half crosswise.
- Place the filet pieces on a large piece of aluminum foil.
- Sprinkle the sugar, salt and pepper over 1/2 of the filet, then completely cover that with a thick layer of dill, making sure you only use the thin leaves of the dill and not the stems. Sprinkle the wine on last. Place the other half of salmon on top like a sandwich, skin side out.
- Wrap up the foil into a firmly closed packet, place on plate and put another plate on top. Weigh down with something heavy (I used a gallon of milk) on the top plate and put in the fridge for 48 hours, turning the salmon every 12 hours to ensure even marinating.
- When the salmon is ready, remove all the dill and set aside, then slice the salmon at a severe angle in the thinnest slices you can manage with an insanely sharp knife, parallel to the skin. The thinner the slice, the better it tastes!
- Serve with fresh dill and pepper on buttered fresh toast.
- Ok, just kidding about the small child.
Nutrition Facts : Calories 69.8, Fat 2, SaturatedFat 0.3, Cholesterol 29.6, Sodium 910.3, Carbohydrate 0.7, Sugar 0.5, Protein 11.3
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HOMEMADE GRAVAD LAX RECIPE - BBC FOOD
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Servings 4Category Starters & Nibbles
- To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.
- Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish.
- For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge.
- For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing.
- Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.
- Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread.
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