Best Citrus And Dill Gravlax Recipes

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CITRUS-AND-DILL GRAVLAX



Citrus-and-Dill Gravlax image

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Provided by Chris Morocco

Categories     Bon Appétit     Hors D'Oeuvre     Breakfast     Brunch     New Year's Day     New Year's Eve     Christmas     Christmas Eve     Fish     Salmon     Citrus     Dill     Grapefruit     Lemon     Pepper     Raw     Seafood     Holiday 2018

Yield 12 servings

Number Of Ingredients 8

1 bunch dill, plus sprigs for serving
2 grapefruits
3 lemons
1 1/4 cups kosher salt
1 cup (packed) light brown sugar
1 Tbsp. cracked black peppercorns
1 (3-lb.) boneless side of salmon
Bagels, bialys, pumpernickel or rye bread, cream cheese, sliced red onion, capers, and/or lemon wedges (for serving; optional)

Steps:

  • Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
  • Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
  • Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
  • Do Ahead
  • Wrap leftover salmon and refrigerate for up to 3 days.

CITRUS-AND-DILL GRAVLAX



Citrus-and-Dill Gravlax image

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Provided by @MakeItYours

Number Of Ingredients 8

1 bunch dill, plus sprigs for serving
2 grapefruits
3 lemons
1 1/4 cups kosher salt
1 cup (packed) light brown sugar
1 Tbsp. cracked black peppercorns
1 (3-lb.) boneless side of salmon
Bagels, bialys, pumpernickel or rye bread, cream cheese, sliced red onion, capers, and/or lemon wedges (for serving; optional)

Steps:

  • Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).
  • Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.
  • Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Slice very thinly with a long sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.
  • Wrap leftover salmon and refrigerate for up to 3 days.

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