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Gravlax Recipe

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This recipe for Gravlax, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christer Allgulander
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
one, 3 1/2- to 4-pound whole salmon or 2 fillets
1/2 cup sugar
1/3 cup salt
1 teaspoon dill seeds
1 tablespoon freshly ground pepper
2 bunches of fresh dill

Directions:
Directions:
Purchase commercially frozen salmon and thaw before use, or wait and freeze the completed gravlax at no higher than -10º F for 7 days. This will kill any microorganisms in less-than-fresh fish. Remove any bones with tweezers or pliers. Cut into two matching size fillets. Combine the sugar and salt, then cover both sides of each fillet half with the mixture. Then, wash and roughly chop the bunches of dill, stems and all. Sprinkle the flesh side of each fillet half with the dill seeds and ground pepper. Place one fillet half, flesh side up, in a dish just large enough to hold it. Place the chopped dill on top of this fillet, then cover with the second half, flesh side down. Cover the dish lightly with plastic wrap to let marinate. Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items.Refrigerate the weighted gravlax for 36-48 hours.

Every 12 hours, turn the fish “sandwich” over in the brinn ing liquid that has accumulated in the bottom of the pan to ensure that all parts are evenly marinated. Re-cover with the plastic wrap and the weighted pan and return to the refrigerator. Remove the gravlax from the refrigerator. Scrape off most of the dill and seasonings; pat dry with paper towels. Using a sharp knife, cut the cured gravlax into paper-thin slices, pulling each slice away from the skin (if your fillet has the skin on). Layer the gravlax slices on crispbread or rye bread. It can also be served with fresh small potatoes.

Traditionally accompanied by sweet dill mustard sauce (in Swedish, hovmästarsås), gravlax also pairs well with capers and finely chopped onions as an appetizer or with a variety of garnishes on an open-faced sandwich. Gravlax can be stored in the refrigerator for up to a week and in the freezer for up to a month.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
7+2 days + 1 hour
Personal Notes:
Personal Notes:
Rather than paying for overpriced commercial gravlax (salt fish or lox), we make our own when salmon fillets are discounted. The traditional dill flavor can be spiced up with some gin and crushed juniper berries for the adventurous. Sometimes we use it in bits in a pasta dish; making a sauce with crème fraÏche and lots of dill, vegetable stock, and adding shrimp as well.

 

 

 

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