Gravlax Fresh Salmon Marinated In Dill Recipes

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.

Steps:

• For the sauce, mix the mustard, vinegar and sugar in a small bowl.
• Gradually whisk in the oil.
• Stir in the dill.
• Refrigerate, tightly covered, up to three days.
• Whisk again before using.
• Serve slightly chilled.
• Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
• Wipe the flesh with a damp paper towel.
• Combine the salt, sugar and peppercorns in a small bowl.
• Rub the mixture onto the flesh side of both fillets.
• Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
• Place the salmon in a large plastic bag, press out the air and seal tightly.
• Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
• Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
• Lift fillets from the bag and discard the bag and accumulated liquid.
• Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
• Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
• Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
• Begin slicing at the head end, making a 1/8-inch-thick slice.
• At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
• Using the knife, turn the slice over to the left as if turning the page of a book.
• Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
• Repeat with remaining fillet.
• Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
• NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.

Steps:

• Lay salmon skin side down in a stainless steel container. Mix together dill and remaining ingredients. Cover evenly with this mixture. Cover the container with plastic wrap and refrigerate for 48 hours. After 48 hours, brush off the marinade mixture, leaving a light coating on the salmon. Slice thinly and serve cold.

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.

Steps:

• Place salmon, skin-side-down, on a large sheet of plastic wrap.
• Combine peppercorns, coriander seeds, mustard, salt and sugar and press evenly onto flesh side of both salmon fillets.
• Remove salmon from plastic and place one salmon fillet in dish large enough to hold it and sprinkle with 2 tbsp vodka.
• Lay dill sprigs in a heavy layer over it.
• Place second salmon fillet on top so that flesh sides meet.
• Spoon over remaining vodka.
• Cover with plastic wrap, place a tray inside the dish on top of salmon. Weigh down with tin cans or other heavy weights.
• Refrigerate for 2 days, turning over and spooning over juices every 12 hours.
• To serve, remove from the marinade, scrape away dill but leave on seasonings, slice thinly and sprinkle with extra crushed peppercorns, crushed coriander seeds and chopped dill, if desired.
• Serve on dill pancakes with the mustard sauce.
• Serves 6 as an Hors-d'oeuvre, with leftovers.