Salmon Gravelax

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://charlotteandspice.blogspot.com/2009_12_01_archive.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

One 3-lb fillet of salmon, skin on
8 tablespoons coarse salt
8 tablespoons sugar
1 tablespoon whole peppercorns (I use a mix of peppers)

Preparation

1
Place the salmon on a sheet of plastic wrap (in a sheet pan, to prevent the juices to leak into the fridge later), skin side down, and with the help of tweezers, remove all the bones that are left in the fish.
2
Heat the peppercorns and the coriander seeds in a small skillet to release all the fragrances.
3
Remove from the heat and place in a dry and clean dish towel. Crush the spices with a mallet, or, if you own one, with a mortar and pestle.
4
Set aside.
5
In a small bowl, mix the sugar and salt. Add the spices and mix well.
6
Spread the salt mixture evenly on toop of the salmon, covering all the flesh of the fish. On top of this, spread the dill evenly all over.
7
Wrap the fish very tightly with the plastic film and refrigerate for three days. Do not hesitate to wrap it several times around. While it is in the fridge, you do not need to do anything!
8
After the thee days, remove the fish from he fridge; remove the plastic film and quickly rinse under cold water. Place on a cutting board and dry with paper towels.
9
Slice the fish very thinly (knife needs to be really sharp), almost horizontally, starting at the tail.
10
Serve on top of blinis, with Creme fraiche, chopped red onion, capers and lemon.

Tools

 



About

I had wanted to try and make my own Gravlax for years...and I finally did! Gravelax is a Scandinavian specialty: a fillet of salmon cured for three days in salt and sugar, dill and a few spices! I serve it with home made blinis.
You do not need Christmas to eat this either...any time of the year for me!

**** Prepare 3 days ahead ****

Yield:

8 people

Added:

February 22, 2010

Creator:

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