SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
Steps:
- Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
GRAVLAKS (DILL-CURED SALMON)
When I think Scandinavian food, I think Gravlaks. DH makes the best, but he was no help when asked for quantities. So here is a recipe from Scandelicious that has the same basic ingredients. I like this one because it doesn't have alcohol, so it's safe to serve for parties. Though I must admit, I do like it better when there's gin or juniper berries in the cure. COOKING TIME IS MARINATING TIME
Provided by Jostlori
Categories Swedish
Time P2DT25m
Yield 12 appetizer portions
Number Of Ingredients 6
Steps:
- Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.
- Crush the white pepper and coriander with a mortar and pestle and then mix in a small bowl with the sugar and salt.
- Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.
- Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost. Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.
- Wrap VERY TIGHTLY in two layers of saran wrap (cling film) and place in a glass baking dish to catch the brine that escapes the fish as it cures.
- Refrigerate for a minimum of 24 hours and up to 48 hours.
- NOTE: Some people like to place a weight over the fish as it cures. In actual fact, it doesn't make much of a difference.
- When the gravlaks has had time to cure, take it out of the fridge, remove the wrap and wipe the fillet halves clean of the herbed spiced salt with a paper towel, pat dry and put on a board, skin down.
- Slice on the diagonal from the tail towards the middle of the fillet, slicing as thinly as possible. You do not want thick slices or chunks.
- Serve on flatbread with freshly grated horseradish, dill, or finely grated lemon zest.
Nutrition Facts : Calories 204.7, Fat 6, SaturatedFat 1.1, Cholesterol 60.8, Sodium 3200, Carbohydrate 9.1, Fiber 0.5, Sugar 8.3, Protein 27.4
GRAVLAX
I think of making my own gravlax - the Nordic sugar-salt cured salmon - as the gentle, blue-square cooking analog of an intermediate ski trail: It's mostly easy, but requires some experience. While butchering a whole salmon and cold smoking what you've butchered are also exhilarating milestones in the life of an advancing home cook (both a little farther up the mountain and a little steeper on the run down), buying a nice fillet and burying it in salt, sugar and a carpet of chopped fresh dill for a few days is a great confidence-building day on the slopes, so to speak. The cured gravlax will last a solid five days once sliced, in the refrigerator. If a whole side of salmon is more than you need at once, the rest freezes very satisfactorily.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, seafood, main course
Time P5DT30m
Yield 10 to 12 servings (about 3 pounds)
Number Of Ingredients 10
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.
GRAVADLAX
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Provided by Barney Desmazery
Time P2D
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium
More about "gravlaks dill cured salmon recipes"
HOW TO MAKE GRAVLAX - CURED SALMON RECIPE - NO SPOON …
From nospoonnecessary.com
5/5 (14)Calories 154 per servingCategory Appetizer, Brunch, Snack, Starter
- Place a piece of plastic wrap (large enough to wrap around the entire fish) on a clean work surface. Place a double layer of cheesecloth, twice the size of the salmon, on top of the plastic wrap.Sprinkle a heaping 2 tablespoons of the dry cure OVER the cheesecloth.
- Place the salmon, skin side down, on top of the dry cure. Drizzle the vodka over the fish. EVENLY, and liberally, coat the salmon with the remaining dry cure, using your hands to RUB it into the fish.
- Wrap the cheesecloth around the salmon, followed by the plastic wrap, to completely seal the fish forming a tight package.Place the wrapped salmon on a wire rack set on a heavy sheet pan (or in a baking dish). Top the salmon with a weight* evenly distributed across the salmon to expedite curing process.
CURED SALMON GRAVLAX (CRAZY EASY!) | RECIPETIN EATS
From recipetineats.com
5/5 (64)Category Party Food, Side DishServings 10Calories 206 per serving
- Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.
HOMEMADE GRAVLAX RECIPE (CURED SALMON) - THE SPRUCE …
From thespruceeats.com
4.5/5 (105)Total Time 24 hrs 30 minsCategory Appetizer, Breakfast, BrunchCalories 250 per serving
GRAVLAX (DILL-CURED SALMON) - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine ScandinavianCategory Lunch, StarterServings 6
GRAVLAX WITH CARAWAY, CORIANDER, AND MUSTARD-DILL …
From seriouseats.com
HOW TO MAKE SALMON GRAVLAX - SIMPLY RECIPES
From simplyrecipes.com
CURED SALMON GRAVLAX WITH CITRUS AND DILL RECIPE : SBS FOOD
From sbs.com.au
15 COLD SMOKED SALMON LOX RECIPE - SELECTED RECIPES
From selectedrecipe.com
CURED SALMON GRAVLAX (CRAZY EASY!) | RECIPETIN EATS
From recipeskita.net-freaks.com
GRAVLAX (CURED SALMON RECIPE) - CUISINE WITH ME
From cuisinewithme.com
RECIPE FOR SALT AND SUGAR CURED SALMON GRAVLAX - THE SPRUCE EATS
From thespruceeats.com
DILL-CURED SALMON (GRAVADLAX) | SALMON RECIPES | SBS FOOD
From sbs.com.au
CURED SALMON RECIPE (GRAVLAX) - WENT HERE 8 THIS
From wenthere8this.com
GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY GRAVLAX RECIPE (CURED SALMON) - A SPICY PERSPECTIVE
From aspicyperspective.com
HOMEMADE GRAVLAX (EASY CURED SALMON RECIPE) - TRUE NORTH …
From true-north-kitchen.com
AN RD'S GO-TO RECIPE FOR HEALTHY GRAVLAX (CURED SALMON)
From mindbodygreen.com
CITRUS-AND-DILL GRAVLAX RECIPE | EPICURIOUS
From aazhar.us.to
GRAVLAX-CURED SALMON - SCANDICUISINE
From scandicuisine.com
HOW TO MAKE THE PERFECT GRAVADLAX | FISH | THE GUARDIAN
From theguardian.com
GRAVLAX RECIPE - WHISPER OF YUM
From whisperofyum.com
You'll also love