How To Make Cured Salmon Gravlax Like A Real Pro
Recipe Information
Cured Salmon Gravlax
Cultural Context
Gravlax has its roots in Scandinavia, particularly Sweden, where fishermen would cure salmon in a mixture of salt, sugar, and dill to preserve it. Traditionally served as an appetizer, gravlax is a staple at festive occasions and gatherings. Today, it has gained popularity worldwide, often enjoyed on bagels or as part of a brunch spread.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
salmon fillet
🥗Healthier: trout fillet
💰Cheaper: tilapia fillet
Trout is often less expensive and has a similar texture.
vodka
💰Cheaper: white wine
White wine can add flavor without the higher cost of vodka.
Cling film your work surface.
Make the cure by mixing brown sugar and coarse sea salt.
Zest lemon, lime, and orange or mandarin, avoiding the pith and juice.
Add the citrus zest to the salt and sugar mixture, followed by freshly cracked black pepper.
Optionally, add grated beetroot and a double shot of alcohol (vodka, gin, or smoky whiskey).
Remove scales from the salmon fillet using a knife or ask your fishmonger to do it.
Wipe the fish clean with a paper towel and move it onto a chopping board.
Trim the salmon to remove unwanted pieces, keeping the trim for other uses.
Remove bones with tweezers or fish pliers.
Sprinkle the cure mixture onto plastic wrap, then layer salt and sugar, ensuring thick parts get more cure.
Wrap the salmon tightly in plastic wrap, ensuring no holes, and label it.
Cure the salmon for 24 hours in the fridge.
After 24 hours, remove the salmon from the cure and save the juice for later use.
Wash the fish under cold running water and pat dry with a paper towel.
Slice a few pieces from the tail for tasting, cutting at an angle towards the tail.
Serve the gravlax on Borodinsky bread with butter, cream cheese, red onion, capers, dill, and pepper.
Optionally, add soft boiled quail eggs to the serving.
Wrap the remaining salmon in plastic wrap, ensuring it's completely covered, and store in the fridge for up to five days or freeze for longer storage.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholDietary
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