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A 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.
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…
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
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Oh wow! This is amazing! 🙂
Thanks, yes gravlax is amazing. This is my favourite curing recipe
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I have had this once and it was wonderful – a lovely alternative to smoked salmon. Thanks for sharing the recipe. 🙂
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.