gravlax

17 years ago

Prairie Love mentioned she was looking to buy Gravlax for her Christmas dinner. I posted on the thread that is it really easy to make, I made it last year for Christmas and it was a huge hit! I am thinking of buying a nice fresh hunk at the fish market this weekend and putting it up for our Christmas day brunch. This is the same recipe and method I used - except I didn't add the aquavit.... if you are fans (My DH doesn't care for it), then by all means it would add a great flavor. The recipe is from Saveur.

***********************************************************

Gravlax

SERVES 8 Â 10

This satiny delicacy brings out the best in salmon.

2 tbsp. white peppercorns

1 tbsp. fennel seeds

2â3 cup kosher salt

1â3 cup sugar

2-lb. center-cut, skin-on salmon filet

1 cup dill sprigs, plus 1/3 cup chopped dill

1â4 cup aquavit (optional)

Mustard-Dill Sauce

1. In a small food processor, pulse peppercorns and fennel seeds until coarsely ground; combine with salt and sugar. Stretch plastic wrap over a plate; sprinkle with half the salt mixture. Place salmon filet on top, flesh side up. Cover with remaining salt mixture, dill sprigs, and aquavit.

2. Fold plastic wrap ends around salmon; wrap tightly with more plastic wrap. Refrigerate the fish on the plate for 48Â72 hours, turning the package every 12 hours and using your fingers to redistribute the herb-and-spice-infused brine that accumulates as the salt pulls moisture from the salmon. The gravlax should be firm to the touch at the thickest part when fully cured.

3. Unwrap salmon, discarding the spices, dill, and brine. Rinse the filet under cold running water and pat dry with paper towels. Cover a large plate with the chopped dill. Firmly press the flesh side of the gravlax into the dill to coat it evenly.

4. Place gravlax skin side down on a board. With a long, narrow-bladed knife (use a granton slicer if you have one; the divots along the blade make for smoother, more uniform slices), slice gravlax against grain, on the diagonal, into thin pieces. Serve with mustardÂdill sauce or on knÃ¤ckebrÃ¶d with minced onion. Refrigerate any remaining gravlax, wrapped in plastic wrap, for up to 2 weeks.

Sort by:Oldest

Comments (14)

prairie_love
17 years ago
I was just about to respond on the other thread, but to keep from hijacking it I'll answer here.

I hadn't thought of it because I had never looked into how to make it! I'm very intrigued. And your recipe sounds excellent.

But....I have to say, I am extremely nervous about raw fish given that I live as far from an ocean as one can get. The "fish market" that I would have is the counter in the grocery store. My other option is frozen. I don't know, would any of you do a recipe like this if you didn't have access to a high quality fish market?

Ann
caliloo
Original Author
17 years ago
I would talk to the fish monger at your grocery. Find out when the salmon comes in and ask if you can sniff it before buying. A reputable fish monger should be able to help you get the very best quality available.

If you have concerns about the person who happens to be there, ask to speak to the manager and explain what you are making and that you need their expertise in selecting the best filet available.

Good luck and I hope you can make this - it is awesome!

Alexa
Related Discussions
Which Cuisine Best For Desert Island
Q
Comments (33)
I'll follow your rules, John. You were very clear that it is intended to be a tough choice, with no weaseling, and it is tough. Mexican cuisine is far more refined and varied than is usually known. It has ancient roots. It is underestimated and underappreciated because the restaurant versions are so limited. Even in Mexico the best is not to be found in most restaurants. The chef you describe would serve outstanding Mexican food on a daily basis and I would be more than happy with it. Middle Eastern, Chinese or Japanese would be quite OK with me. I would have no problem subsisting on a diet of any of those if prepared by the master chef. I have to choose one however and that would have to be Italian. Not the Italian food typically found in restaurants in the U.S. although I like that. Like Mexican restaurants, they serve only a caricature of the cuisine, namely everything with red sauce and cheese. The master chef would serve up an incredible range of dishes. Vegetables would be prepared in countless ways, not to mention seafood, which I love. The wines would not be imported, they would be Italian wines, which are equal in quality to any French wines but have more character. French was not my choice of cuisine because, although it is good, it derives from the Italian and loses in the translation. My chef would not be wasting his time carving potatoes into batons. He would be cooking boldly, not timidly and fussily. Nuance would be there when it is important but not as an affectation. His pantry would be stocked with the best possible staples, Parmigiano-Reggiano, Prosciutto di Parma, various Pecorinos, Aceto Balsamico di Modena, white truffles and fine olive oil from Lucca. Coffee would be concocted to suit different moods and time of day, cappuccino to start the day, expresso for an afternoon pick-me-up. I would have an occasional gelato or one of the many baked sweet treats. I could live on that cuisine. Jim
...See More
Need Help / Ideas - Tuna Dinner Redux
Q
Comments (23)
Whew. Party's over. We've cleaned up, kind of. Got to bed at 1:30 am. The tuna turned out pretty well. It was different from the previous fish. Flesh was softer, fattier, not as firm. I skipped the chirasi course because I didn't think this fish was all that suited to sashimi. And I skipped the last course because it was getting late and people were full. The third most favorite dish was tuna marinated in miso and lots of sea salt for 24 hours. Served with a topping of wasabi tobiko (wasabi-infused flying fish roe, buy it at a Japanese market) and a smear of honey-wasabi sauce (exactly what it sounds like, honey mixed with a-not-quite toe-curling amount of wasabi powder). The runner up was the blast-seared tuna. Mix soy sauce, honey, and wasabi. Marinate tuna loin block overnight. Roll loin in sesame seeds to coat. Light charcoal in chimney starter. When coals are ready, put blow dryer at base of starter, so that white flame is roaring from top. Place grill on top, sear loin, each side 20 sec. Slice loin into medallions. Top with reserved marinade. The favorite, by far, was a variant of the pan-seared tuna with ginger shiitake sauce. FOAS posted a link to this dish in the previous tuna thread. I made some modifications - pan-browned the shiitake slices first, omitted the soy sauce, omitted the lime juice, added lime zest. Several people asked for this recipe, so here it is, and thanks again to FOAS - - slice shiitake mushroom caps to 1/4 to 1/8 inch, dice stems - brown diced stems in butter, set aside - brown cap slices in butter, working in single layer and turning each slice individually, to crusty, set aside - chop 1/3 c green onions, 1/4 c cilantro, 2 tbsp fresh ginger, 4 garlic cloves - cook in pan medium heat a few minutes, add mushrooms, then 1 1/2 c whipping cream, heat to low, cook until sauce thickens, set aside - heat to high, get pan very hot, add olive oil, sear tuna just long enough to get 1/8 inch cooked layer on each side - reheat sauce, add zest of 2 limes, add a teeny splash more of cream if sauce looks tired, salt to taste (for me, about 1 tsp kosher salt) - plate and be sure to credit FOAS The last dish, which we skipped, was tuna and scallop ceviche with a salsa of my own tomatoes, peaches, and kiwi. It was something I should have served earlier in the evening. Well, I'll have it for lunch and deliver some to the neighbors.
...See More
Cocktail Rye and Smoked Salmon
Q
Comments (17)
Ann - that looks elegant and delicious. I need to get going on some baking before my oven is buried behind snowbanks. None of my bread is quite as pretty as yours. I did get the Forkish book but haven't set up myself up to follow his schedule. My mom grew up in a small planned town where everyone was of eastern european - my grandmother being the sole exception. In Maine she is a long way from delis full of lox whitefish etc... She has taken to making gravlox fairly often. I got a gift of several meals worth for Christmas. She cures with either dill or juniper berries. It is expensive to make but doesn't seem very difficult. It tastes amazing - similar to but not the same as lox! What a treat.
...See More
Week 110 - What was the worst food you ever ate?
Q
Comments (63)
I'm having the best time reading your memories. @Kippy. ROFL boiled lawn. I read it to my husband and he said, "that's just like your pennywort drink but worse". At least my drink has sugar in it to offset the taste. @jillius Durian smells really bad raw. Did the candy smell too? @mushcreek. I had to look up chitlins. OMG hog's intestines and guts. And it's served with my favorite foods, collard greens and fried chicken? Say what!! The name sounds like little critters running around, especially chitterlings. @mgmum Yes..... that's what I have nightmares and wrote about. Uni = RAW sea urchin. It looks like slimy, congealed barf. @flamingfish I used to feel the same way as you about oysters until someone introduced me to the right kinds of oysters. The oysters that I've learned to love are small and sweet. They're slightly chewy like clams and are delicious with lemon and a dash of spicy red sauce. Even my husband likes them and he is afraid of any food that isn't processed or packaged in a box or plastic. Those kinds of oyster are pretty expensive though so we only eat them when in San Francisco at a specific oyster bar during their happy hour. The oysters are $1/each then. @ Bob. if it's really "Cow fetus in placenta sauce" , you definitely beat the goat's eyes. @mrspete. Oooooh a Scots for hubby. I adore Scots and their accent. I will take your advice and NEVER try haggis. I don't need another memory scar. By the way, have you seen Outlander? @artemis "one could not remotely begin to guess which nodules were peppercorns or bits of lead shot!" - Too funny. @blubird. Yuck and just curious. Why are the ingredients no longer allowed to be sold?
...See More
User
17 years ago
Most fish this time of year is previously frozen.

As Alexa say make sure you are talking to a fishmonger who knows there stuff.

Alexa why didn;t this post happen a few days ago! I have been fussing about appetizers for a dinner party Friday night and this could have been it.....except not enough time now....but I love you anyhow. Next time!

PS: I'm serving your Autumn salad...
caliloo
Original Author
17 years ago
Sharon - 48 hours should do it. You can put it up tomorrow and serve it Friday sweetie!

BTW - the original recipe had a bit of caraway in it also, but I omitted it since DH doesn't like that either. If you want the true original (not my edited one here) check out the Christmas menu thread.....

Alexa
User
17 years ago
nah ...can't get the salmon until tomorrow, 48 hours will be cutting it close for a Friday evening dinner party.... but I am involved in a wandering New Years Eve party at the cottage and this will be the ticket!

PS: No caraway for me but the aquavit may make it!
Gina_W
17 years ago
I love gravlax. I remember watching a Julia Child episode where she made it. She put a brick on top of the wrapped salmon before going in the fridge.
prairie_love
17 years ago
A reputable fish monger
make sure you are talking to a fishmonger who knows there stuff

There is no such person here. There are only the people in the chain grocery stores who will tell you that everything is fresh. I love living in a smallish town, except when it comes to purchasing "gourmet" food.

I was at our single upscale restaurant for drinks tonight. I know the owner and staff quite well and asked them if they would trust any salmon they could get in town for making gravlax. The grimace on the face told it all. I am probably going to have to pass on this, unfortunately.

Ann
caliloo
Original Author
17 years ago
Ann

Is there any way the restaurant owner could get you a salmon filet? You may have to pay a premium, but you know you would be getting great stuff!

Alexa
charlp
17 years ago
was passing thru and saw this..... grew up with Gravlax and Made it for our friend Kris's wedding....Lee and I have often made it from frozen Salmon.......... I have also done it with Halibut ( husband fishes in Canada and Alaska........this is the recipe we use most

rind of: Lemon
Lime
Orange
Grapefruit (I don not use this)
1 cup kosher salt
1/2 cup sugar
wash fish ..pat dry...put some of mixture on bottom of pan(enamel) lay fish down skin side down..........
put more mixture on top
put second fish on top....head to tail
add more brine

weight dwon with aran wrap and board and cans or weights
let sit in frig for 16 to 18 hours,
rinse off
serve with aLemon slices and dark rye or

pumpernickle.......yum

one of our danish employees did
brandy . dill and cayenne
compumom
17 years ago
OOh, I like this idea for our New Year's Day party. Alexa, why don't you use the Aquavit? I know you're an experienced bar maven, is there a flavor or is it the alcohol you're avoiding? If it's the flavor, what does it taste like?
caliloo
Original Author
17 years ago
I don't use it because DH doesn't like caraway in any way shape or form. He sniffed a glass of Aquavit once and turned his nose up and wouldn't try it, so I wasn't about to waste a perfectly good piece of salmon.

Personally, I think the Aquavit would be a nice addition!

Alexa
caliloo
Original Author
17 years ago
Sorry - Ishould ahve expanded on my explanation. Aquavit is a caraway flavored cordial. It is an unusual flavor and not something I would want on a regular basis, but it is a nice oddity.

It is also really good in Danish Mary's... Bloody Mary's made with Aquavit instead of vodka. They would make a nice addition to a Scandanavian theme Christmas Brunch.

Alexa

Here is a link that might be useful: Akvavit
compumom
17 years ago
Great Alexa thanks for the explanation. I'm planning on making this for New Year's Day and have a couple more questions. Do they have to be white peppercorns and not the tellicherry black ones from Penzey's?

Also, can I use skinless salmon? I plan to buy it at Costco tomorrow and I don't recall if theirs has skin on it.
Thanks!
compumom
17 years ago
I think that I may have found more answers to my questions over on Chowhound. I'll link it here. I'm understanding the process better now. Hopefully I can make it to the fishmonger today...

Here is a link that might be useful: Chowhound's Gravlax

gravlax

Comments (14)

prairie_love

caliloo
Original Author

Related Discussions

User

caliloo
Original Author

User

Gina_W

prairie_love

caliloo
Original Author

charlp

compumom

caliloo
Original Author

caliloo
Original Author

compumom

compumom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

gravlax

Comments (14)

calilooOriginal Author

Related Discussions

calilooOriginal Author

calilooOriginal Author

calilooOriginal Author

calilooOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

caliloo
Original Author

caliloo
Original Author

caliloo
Original Author

caliloo
Original Author

caliloo
Original Author