Very Easy Gravlax Recipe

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Easy Gravlax Recipe
Easy Gravlax Recipe
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Very Easy Gravlax Recipe

Very Easy Gravlax Recipe

  • Author: William
  • Prep Time: 35
  • Total Time: 35

Description

Gravlax is a Scandinavian-style salmon appetizer served thinly sliced with a drizzle of mustard-dill sauce. Making gravlax at home is surprisingly easy with this recipe; however, it may seem like a complicated process. To make gravlax, you need curing mix made of salt, sugar and pepper. The mix is enough for 4 to 6 lbs of salmon fillet, and can be increased or decreased according to the size of the fillet.

It’s important to remember that fresh salmon can contain parasites. Before using raw salmon for sushi, it’s necessary to purchase frozen sushi-grade salmon or commercially frozen fish that’s already been thawed. Freezing fish for a few days will kill any microorganisms present in the fish. Additionally, you can freeze gravlax for 7 days at no higher than -10 Fahrenheit or 23 Celsius.


Scale

Ingredients

2 (2- to 3- pound) skin-on fresh salmon fillets
1/4 cup aquavit, or vodka
1/3 cup fine sea salt
1/3 cup granulated sugar
1 tablespoon freshly ground black pepper
1/4 cup coarsely chopped dill, optional


Instructions

  1. Gather materials.
  2. Rinse the salmon fillets and pat dry thoroughly.
  3. Use forceps or forceps to pull out the pin bone if necessary.
  4. Drizzle the Aquavit or vodka evenly over the flesh of each fillet.
  5. In a small bowl, combine salt, sugar and pepper.
  6. Divide the mixture into 3 even mounds in the bowl.
  7. Halve one-third of the brine mixture and place on a baking sheet or rimmed baking sheet as one of the fillets.
  8. Place a fillet, skin-side down, on top of the mixture. Spread one-third of the brine mixture over the flesh of the fillets.
  9. Spread the remaining third of the salt mixture on the flesh side of the other fillet. If using, sprinkle dill over both fillets.
  10. Place the second fillet meat on top of the first fillet. Sprinkle the remaining salt mixture over the skins of the top fillets.
  11. Cover the fillets and the griddle or baking sheet with foil or plastic wrap. Place a cutting board or a second baking sheet on top of the covered fish, then place something heavy on it (can, jar, or pan) to press the fish down. Put everything in the refrigerator and let it sit for about 12 hours or overnight.
  12. Remove from refrigerator, unpack and discard any liquid that collects in pot. Turn the fillets so the bottom is on top.
  13. Cover the pot, weigh the fish again and put it back in the refrigerator. Refrigerate for another 12 hours.
  14. The fish is now marinated and ready to serve, but it still needs to be weighed and refrigerated for another 12 to 24 hours, so these steps can be repeated again.
  15. When ready to eat, pat dry and slice over the grains with a very sharp knife.
  16. Service and enjoyment.

Notes

This recipe makes enough Graved Lax for a large batch, but it’s easy to halve if you want to make a small batch.


Nutrition

  • Serving Size: 24 Servings
  • Calories: 250
  • Sodium: 1625 Mg
  • Fat: 14 Gram
  • Saturated Fat: 3 Gram
  • Carbohydrates: 3 Gram
  • Protein: 25 Gram
  • Cholesterol: 71 Mg

Keywords: Gravlax Recipe, Salmon Recipe

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