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Gravlax

gravlax served pikeletA traditional Scandanavian method of preserving fresh salmon, thin, luxurious, silky slices of gravlax make a glamorous starter, or an hors d’ouevre topping alternative to smoked salmon. There are many recipes to make gravlax, I have tried several.

From experience, too much salt will make the salmon hard but too little and the salmon will be “fishy”. I have tried making gravlax with whiskey, gin and vodka. The white spirits, which don’t overpower the subtle salmon flavour are my choice. If I use gin I add crushed juniper berries to the cure, and replace the lemon thyme with dill, for a more traditional gravlax better suited to a cooler climate.

This gravlax formula is the result of much refinement, a perfect balance of salt, sugar and citrus, a fresh complement to delicious fresh Tasmanian salmon.

A whole side of Gravlax makes a great centrepiece for a lunch buffet. It goes well with rye bread, asparagus, rocket, cucumber, cream cheese, sour cream, brie, horseradish cream, caviar, boiled eggs, spring onion, chives, avocado, dill, and potato.

To cure a whole side of salmon, double the quantities stated in the recipe.

500g piece of fresh salmon

1 1/2 tablespoon sea salt

1 1/2 tablespoon sugar

1 1/2 tablespoons fresh lemon thyme leaves

Zest of 1 lemon

3 tablespoons citrus vodka

Pin bone the salmon, then put it in a non reactive container, (plastic or ceramic). Mix the remaining ingredients together and spoon then over the salmon. Cover and refrigerate for 3 days, spooning the curing liquid over the fish a couple of times a day.

To serve, lift the fish for the cure, pat dry with a paper towel, then using a very thin bladed slicing knife, cut into very thin slices.

 

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

8 comments on “Gravlax

  1. buyingseafood
    November 4, 2016

    This looks so good and you make it sound so easy. I’ve been wanting to make my own gravlax but have not been brave enough. Maybe a project this winter…

    Like

    • ladyredspecs
      November 4, 2016

      Making gravlax is simple, I urge you to try. Good quality ingredients and time are all you need. The trickiest part is cutting the salmon after it finishes curing. I’d love to hear how you go with it

      Liked by 1 person

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  3. aktcornelio
    December 10, 2015

    Oh wow! This is amazing! ๐Ÿ™‚

    Like

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  5. Cheap Luxury
    December 30, 2012

    I have had this once and it was wonderful – a lovely alternative to smoked salmon. Thanks for sharing the recipe. ๐Ÿ™‚

    Like

    • ladyredspecs
      December 30, 2012

      It’s a pleasure, what I love about this dish is the beauty of the salmon’s texture and flavour is not masked as often happens when it’s smoked.

      Like

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