Salmon Gravlax Recipes

Steps:

• Remove the bones. Run the back of a chef's knife along the surface of the salmon to help reveal any bones. Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip off. Pat the salmon dry with paper towels and set aside.
• Make the cure. Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.
• Prepare the onions. Toss the onions and lime juice in a medium nonreactive bowl.
• Cure the salmon. Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top. Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered. Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours.
• Rinse and dry. Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. Rinse the salmon under cold water and pat dry.
• Slice the gravlax. Use a carving knife to cut the salmon in half lengthwise.
• Trim off any remaining dark flesh from the skin side of each piece. Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.

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 Gravlax Cure:
• Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
• For the Tartare:
• In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
• Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres - then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
• For The Crisp Potato Slices:
• Position a rack in the top third of the oven and preheat to 350°F.
• Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.

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:

• 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.

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.

Steps:

• Remove the zest of the lemon with a vegetable peeler in fat strips and toss it in a bowl. Add the salt, sugar, white peppercorns, and dill; rub all the ingredients together with your hands to release the oils in the zest and dill. Lay the fish out on a large sheet pan or glass baking dish. Pack the salt mixture on top of and around the salmon. Cover with another sheet pan and place a brick or heavy can weight on top to press out the moisture from the salmon. Refrigerate for 24 to 36 hours to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water; pat dry with paper towels. The cured salmon will be firm but pliable.
• To set up the presentation, lay the salmon on a large wooden cutting board. (The whole fish looks great as a center piece on the table, so only slice a quarter of the gravlax at a time.) With a very sharp knife slice the salmon New York Deli-style; paper-thin on a slight angle. Serve the cured salmon with the blini, the dill creme fraiche, and radish-lime salsa on the side. This is an interactive hors d'oeuvre: let your friends attack it, then slice more as needed.
• To prepare the blini, in a large bowl, proof the yeast in the warm milk for 10 minutes, stirring to dissolve. In another large bowl, sift the all-purpose flour, buckwheat flour, salt, and sugar together. Make a well in the center and pour in the yeast mixture, melted butter, and egg yolks (reserve the whites) and whisk until smooth. Cover with a towel and let it rise in a warm place for 1 1/2 hours.
• Just before you are ready to cook the blini, beat the egg whites until stiff, then fold them into the batter. Place a griddle or non-stick skillet over medium-high heat and brush it with a little melted butter. Pour 1 tablespoon of the batter into the pan, to make pancakes about 3 inches in diameter. Cook for about 30 seconds, then flip them over with a spatula and cook another 30 seconds. Stack the blini on a platter and wrap them in a cloth napkin to keep them warm.
• Mix all ingredients together in a bowl until combined.
• Yield: 3/4 cup
• Put all the salsa ingredients in a food processor and pulse 5 times to combine. Put it in a bowl and serve.
• Yield: 2 1/2 cups

Steps:

• Put the peppercorns in a spice mill and crush to a coarse grind. In a bowl combine the pepper, sugar and salt and blend well together.
• Place the bunches of cilantro, dill, and scallions together in the bowl of a food processor and process until finely chopped.
• Rinse some cheese cloth under cold running water. Unfold the cheese cloth and lay a large piece out on your work surface. The cloth will have to be large enough to wrap completely around the salmon several times.
• Choose the freshest salmon possible for this dish as this is a cured but not cooked dish and fresh really counts. Cut the fish fillet into two equal pieces and lay it, skin side down, in the center of the cheesecloth. Spread the sugar, salt, and pepper mixture evenly over the salmon flesh. Spread the chopped herbs in the same manner and then sprinkle the tequila over the herbs. The flesh of the salmon should be totally coated in this curing seasoning.
• Once all the tequila has been absorbed, sandwich the two fillets together, fleshtoflesh and skinsidesout. Position the fillet "sandwich" in the center of the cloth and wrap as you would a gift, pulling the cloth as tightly as possible around the fillets. Lay the package on a cake cooling rack set over a cookie sheet. The rack allows air to circulate for more efficient drying, while the cookie sheet will catch the liquid extracted during the threeday curing period. Put the weight in a second, smaller cake pan and place it on top of the fish. The weight must be properly and
• evenly distributed so as to press out the unwanted water.
• Place the entire curing setup in the bottom, the coldest area, of your refrigerator and begin the 3 day curing process. Remove the weight and flip the fish package over every 24 hours, replacing the weight each time. Drain off and discard any liquid that collects in the pan when you do this. At the end of the 72 hours the fish must be cleaned. Remove the cheesecloth and discard it. Drain any accumulated liquid, scrape off all of the used herbs and salt and pepper. Rinse the fish under cold running water and pat the fish totally dry.
• The salmon is now fully cured and as entirely edible as smoked salmon but must be kept refrigerated.
• To serve, finely chop one cup of fresh cilantro and cover the flesh side of the fish. Using a very sharp knife, slice the salmon as thinly as possible, at a 45 degree angle. Your first slices may look a bit rough, but be patient. With a little practice you'll soon be turning out elegant greenedged red ribbons of gravlax.
• Mix the mustard and confectioner's sugar and serve with pumpernickel and wedges of lime.
• Weight for weighing down the salmon as it cures, such as unopened plastic bags of dried beans, or gallon jugs of cooking oil .

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:

• SET THE SALMON, skin side down, on a rimmed tray or baking sheet.
• Stir together the dill, salt, sugar, brandy, oil, and pepper.
• Spread the mixture over the salmon, packing it down gently.
• Cover the salmon with plastic wrap and refrigerate for 48 hours.
• FOR THE DRESSING, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
• Whisk in the oil, then refrigerate until needed.
• JUST BEFORE SERVING, brush the dill mixture off the fish and cut the salmon into very thin slices.
• Arrange the salmon slices on a serving platter or individual plates.
• Drizzle some of the honey mustard dressing over it, serving the rest separately.

Steps:

• Combine sugar, salt, and peppercorns in a bowl and mix well. Sprinkle about 1/3 of the mixture over the bottom of a glass baking dish. Place 1 salmon fillet on top, skin-side down. Sprinkle 1/2 the dill on top. Cover with another 1/3 of the sugar mixture. Sprinkle remaining dill on the second fillet and place skin-side up on top of the first fillet. Cover with remaining sugar mixture.
• Wrap baking dish tightly in plastic wrap and refrigerate for 18 hours. Turn fillets over and spoon the syrupy liquid over fish before covering again with plastic wrap. Refrigerate another 18 hours.
• Rinse fillets lightly in cold water to remove salt. Pat dry. Slice fish thinly at an angle.

Steps:

• Remove the zest of the lemon with a vegetable peeler in fat strips and toss in a bowl. Add the salt, sugar and dill and crush or "muddle" them together using a mortar or a big wooden spoon to release the oils in the lemon rind and the flavor of the dill.
• Select a sheet pan with sides that will hold the fish, line it with plastic wrap and place the fish in the sheet pan. Pack the salt mixture on top of and around the salmon. Cover with plastic wrap and place another sheet pan of the same size on top of the fish. Cover a large concrete paving brick that fits in your pan with plastic wrap (to protect your pan) and place it on top of the top pan to compress the fish to press the moisture out of the fish. Refrigerate for 36 to 48 hours depending on the thickness to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water, pat dry with paper towels. You can serve the whole gravlax at a party on a cutting board, or slice into 4 inch sections and vacuum seal and refrigerate until you need them.

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.

Steps:

• In a small glass or stainless-steel bowl, whisk together the mustard and water. Let sit for 10 minutes.
• Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill.
• Heat the broiler.
• Rub the salmon on both sides with the oil.
• Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart.
• Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper.
• Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet.
• Serve the salmon with the sauce alongside.
• NOTE:.
• Fish Alternatives,.
• Because it goes so well with the sauce, salmon is hard to beat for this recipe. However, other thick fillets, such as grouper, sturgeon, or halibut, can be substituted.
• Tip:.
• If you broil or roast salmon fillet with the skin and want to serve it skinless, cook the fillet skin-side down and then simply slide a large spatula between the cooked flesh and the skin and lift the fillet. It's especially easy if you don't oil the skin or pan so that the skin sticks to the pan. Line the pan with aluminum foil for easy clean up.