Gravlax : Cured Salmon

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL: http://bakingatmidnight.blogspot.com/2010/02/gravlax-cured-salmon.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

The best salmon filet you can get, whole, about 2 pounds, skinned and cut half length wise (Mine fit per
8 tablespoons sea salt
6 tablespoons light brown sugar (depending on how sweet you want to make it)
1 bunch of fresh dill, chopped, stems removed

Preparation

1
Line a 9x13 baking dish with plastic wrap. Sprinkle dill onto the surface (big enough to cover one filet)
2
Mix salt and sugar together. Take one half of salmon, press some salt & sugar mix onto the surface thoroughly.
3
Place salt & sugar side down onto dill surface. Then repeat step with the other surface, and the other filet.
4
Sandwich the two together, and wrap up tightly. Place a chopping board on top, and then weigh it down with something heavy.
5
Place in the fridge. Turn over every 12 hours and remove any liquid that accumulate in dish. Do this for 3 days and then you shall be able to enjoy the fruit of your labor & patience.

Tools

 



About

Days like these, I'm happy I stock my freezer the way I do. It's like -1000*C outside!!!!!! Eesh!

And the most recent things I made to add to the bunch, is gravlax.
Gravlax?
Gravlax??
Gravlax!!!
It sounds unappetizing doesn't it? If you repeat it long enough, you might actually never want to try it! LOL!

What it is, is simply cured salmon. The texture is just like smoked salmon, but the taste is more salty in depth due to the way it's made: cured in salt, sugar and dill.

It's one of the easiest things you will ever make. The only problem is waiting 3 days before you can [sink your fangs into it] graciously taste it. I made a big batch, then froze them in individual portion (Slice thinly, then overlap them onto aluminum foil and placed inside freezer bags)

Eat it however you'd like: appetizer (atop crackers spread with cream cheese) breakfast (aside some scrambled eggs and a bagel) quick lunch (sandwich with avocado, spinach salad, etc) I'm thinking I will even use it in maki rolls just like I would with smoked salmon. Hmmmm... yeah... *drool*...not a bad idea.....

Yield:

14

Added:

Monday, February 1, 2010 - 4:16pm

Creator:

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