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home > recipes > seafood > gravlax
from Mass., USA GRAVLAX - Swedish dill-cured salmon Gravlax uses a salt-sugar mixture to cure the fish. The fish is flavored by dill and whatever else is handy. (I've used gin, Julia Child has used cognac). I've gathered these versions of the recipe from several sources. From Ver Cokbok (the Swedish equivalent of Joy of Cooking or Mrs. Beeton.) From a brochure published by the Swedish Information Service. From a booklet written by Tore Wretman, who owned a major restaurant and has published several cookbooks of his own. Gravlax is like barbeque-a process that you follow, but can vary considerably. Don't skimp on the salt. The proportion of salt to fish is important to preserve the fish. Here are several variations on a single basic recipe. INGREDIENTS (Serves 3-4) 1 small salmon, whole (2-3 lbs) SWEDISH RECIPE I 2 Tbsp white peppercorns (or a mixture of equal parts white peppercorns and allspice berries) 4 Tbsp salt 2 Tbsp sugar 2 bunches dill SWEDISH RECIPE II 1/4 cup salt 3 Tbsp sugar 2 Tbsp white pepper 4 tsp allspice 3 Tbsp gin 2 bunches dill ENGLISH RECIPE I 2 Tbsp salt 2 Tbsp sugar 3 Tbsp white peppercorns 2 bunches dill ENGLISH RECIPE II 2/3 cup salt 1/2 cup sugar 20 white peppercorns MAITRE'D SAUCE 3 Tbsp dark french coarse-ground mustard 1 Tbsp sugar 1/2 tsp salt pinch ground white pepper 1 Tbsp vinegar 6 Tbsp olive oil 6 Tbsp dill, PROCEDURE (1) Get a whole fish, clean it and remove the head. Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones. (2) Crush the peppers and seasonings in a mortar, add the salt and sugar. Mix well, and press the mixture into the filets. (3) In a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick side of one filet against the other's thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). (4) Put it in the refrigerator for a day or so. (Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty. The fish will keep for a week in a refrigerator after pouring off the brine. (5) Make the sauce, "Maitre'd sauce". Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cut off either thin (nearly horizontal) slices, or thick vertical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish with boiled new potatoes and Maitre'd sauce. NOTES You can broil or grill thick slices of gravlax. After you've eaten the salmon, you can also cut the skin in thin strips, sear them briefly on the skin side, and serve them as a garnish.

Gravlax


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keyword: gravlax
ethnicity: scandinavian
recipes for seafood
recipes by minow
Email Address:
(posted May 12, 2004)

from Mass., USA

GRAVLAX - Swedish dill-cured salmon

Gravlax uses a salt-sugar mixture to cure the fish. The fish is flavored by dill and whatever else is handy. (I've used gin, Julia Child has used cognac).

I've gathered these versions of the recipe from several sources. From Ver Cokbok (the Swedish equivalent of Joy of Cooking or Mrs. Beeton.) From a brochure published by the Swedish Information Service. From a booklet written by Tore Wretman, who owned a major restaurant and has published several cookbooks of his own.

Gravlax is like barbeque-a process that you follow, but can vary considerably. Don't skimp on the salt. The proportion of salt to fish is important to preserve the fish. Here are several variations on a single basic recipe.

INGREDIENTS (Serves 3-4)
1 small
salmon, whole (2-3 lbs)
SWEDISH RECIPE I
2 Tbsp white peppercorns (or a mixture of equal parts white peppercorns and
allspice berries)
4 Tbsp
salt
2 Tbsp
sugar
2 bunches
dill
SWEDISH RECIPE II
1/4 cup
salt
3 Tbsp
sugar
2 Tbsp white pepper
4 tsp
allspice
3 Tbsp
gin
2 bunches
dill
ENGLISH RECIPE I
2 Tbsp
salt
2 Tbsp
sugar
3 Tbsp white peppercorns
2 bunches
dill
ENGLISH RECIPE II
2/3 cup
salt
1/2 cup
sugar
20 white peppercorns
MAITRE'D
SAUCE
3 Tbsp dark french
coarse-ground mustard
1 Tbsp
sugar
1/2 tsp
salt
pinch ground white pepper
1 Tbsp
vinegar
6 Tbsp
olive oil
6 Tbsp
dill,

PROCEDURE
(1) Get a whole
fish, clean it and remove the head.
Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones.

(2)
Crush the peppers and seasonings in a mortar, add the salt and sugar. Mix well, and press the mixture into the filets.

(3) In a glass or ceramic dish, put some
dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick side of one filet against the other's
thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans).

(4) Put it in the refrigerator for a day or so. (
Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty. The fish will keep for a week in a refrigerator after pouring off the brine.

(5) Make the
sauce, "Maitre'd sauce". Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes.

(6) Cut
off either
thin (nearly horizontal) slices, or thick vertical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish with boiled new potatoes and Maitre'd sauce.

NOTES
You can
broil or grill thick slices of gravlax. After you've eaten the salmon, you can also cut the skin in
thin strips, sear them briefly on the skin side, and serve them as a garnish.



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