Easy And Simple Gravlax Recipes

Steps:

• Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
• Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
• Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
• Place one fillet on top of the other, and wrap tightly in plastic wrap.
• Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
• After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.

Steps:

• Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
• Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
• Serve with Hovmastarsas, sweet dill and mustard sauce.
• Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.

Steps:

• Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.
• Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.
• Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight - such as a 2-gallon zip-top bag filled with water - on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure - on Day 3 - then covering and weighting it again.
• To serve, mix together the softened butter, dill, shallot and mustard until well blended.
• Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.
• With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.
• Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.

Steps:

• Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
• Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
• Slice the salmon thinly on a bias and serve.

Steps:

• Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
• Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
• Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
• To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
• To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Steps:

• Remove the zest of the lemon with a vegetable peeler in fat strips and toss in a bowl. Add the salt, sugar and dill and crush or "muddle" them together using a mortar or a big wooden spoon to release the oils in the lemon rind and the flavor of the dill.
• Select a sheet pan with sides that will hold the fish, line it with plastic wrap and place the fish in the sheet pan. Pack the salt mixture on top of and around the salmon. Cover with plastic wrap and place another sheet pan of the same size on top of the fish. Cover a large concrete paving brick that fits in your pan with plastic wrap (to protect your pan) and place it on top of the top pan to compress the fish to press the moisture out of the fish. Refrigerate for 36 to 48 hours depending on the thickness to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water, pat dry with paper towels. You can serve the whole gravlax at a party on a cutting board, or slice into 4 inch sections and vacuum seal and refrigerate until you need them.

Steps:

• Place the fish skin side down on a cutting board and cut in half crosswise.
• Grind up the juniper berries with a mortar and pestle.
• Mix all other ingredients with the ground berries.
• Rub mixture all over fish.
• Place the two fillets together flesh sides touching, skin sides out and put into large, heavy zip type plastic bag.
• Let all the air out of the bag and zip.
• Place in refrigerator, in a container just in case the bag leaks.
• Turn twice a day and let cure for 4-5 days.
• Remove from bag and slice paper thin on the diagonal, across the grain.