Best Gravad Laks Aka Gravad Lax Gravlax Grav Lax Gravlaks Recipes

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GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 10 servings

Number Of Ingredients 8

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

Steps:

  • Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
  • Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
  • 1/4 cup Dijon mustard
  • 1 teaspoon ground dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh dill
  • Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
  • Yield: 3/4 cup

GRAVAD LAX WITH MUSTARD SAUCE



Gravad Lax with Mustard Sauce image

Provided by Nika Standen Hazelton

Categories     Mustard     Appetizer     Salmon     Cognac/Armagnac     Winter     Dill     House & Garden

Yield Makes about 15-20 smörgasbord servings

Number Of Ingredients 15

7-8 pounds middle cut of fresh salmon in one piece, with bones
2/3 cup salt
1/2 cup sugar
1 tablespoon whole white pepper, coarsely crushed
1 teaspoon whole allspice, coarsely crushed
6 tablespoons cognac
2 large bunches fresh dill weed
Mustard Sauce
9 tablespoons light olive oil
3 tablespoons white vinegar
2-3 tablespoons prepared sharp mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup sugar
1/8 teaspoon cardamom

Steps:

  • Wipe salmon with a damp cloth. Leave skin on, but carefully remove bone so that big fillets remain. Be careful not to break fish. Mix together salt, sugar, white pepper and allspice. Rub seasonings carefully into all surfaces of the fish. Sprinkle fish with cognac. Wash dill and shake dry. Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum). Place one piece of salmon, skin side down, on dill. Cover salmon with another third of the dill. Top with second piece of salmon, skin side up and cover with remaining dill. Set heavy plate or board on salmon, or a plate, weighted down. Refrigerate salmon for at least 24, preferably 36 or 48, hours.
  • Drain fish and scrape off dill and spices. Slice on a slant, wafer thin, away from the skin. Serve with lemon wedges, mustard sauce and freshly ground black pepper. Gravad lax will keep under refrigeration for about 8-10 days only.
  • Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully. Cut skin into strips and fry in hot butter until crisp. Add a strip of skin to each serving.
  • Combine ingredients and blend thoroughly. Chill sauce for several hours. At serving time, beat smooth with fork or wire whisk - do not use rotary beater. Makes about 1 cup sauce.

EASY GRAVLAX



Easy Gravlax image

We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

1/2 cup sugar
1/4 cup coarse salt
1 tablespoon whole white peppercorns, crushed
1 tablespoon coriander seeds, crushed
2 one-pound center-cut salmon fillets, skin on
2 ounces fresh dill, coarsely chopped
1/4 cup aquavit or vodka

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.

GRAVAD LAX WITH A MUSTARD AND DILL SAUCE



Gravad Lax With a Mustard and Dill Sauce image

I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber. Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer.

Provided by PetsRus

Categories     Lunch/Snacks

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed
1 cup finely chopped fresh dill
2 ounces coarse rock salt
2 ounces fine sugar
1 tablespoon white peppercorns, crushed
some dill (to garnish)
2 tablespoons Dijon mustard
1 tablespoon fine sugar
1 egg yolk
1 -2 tablespoon fresh finely chopped dill
150 ml vegetable oil or 150 ml peanut oil
1 tablespoon white wine vinegar
salt and pepper

Steps:

  • To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
  • Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
  • Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
  • Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
  • Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
  • Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
  • Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
  • Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
  • To make the sauce:.
  • In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
  • Start to add the oil at a constant pace, when used up whisk in the vinegar.
  • Taste the sauce and adjust seasoning if needed, add the dill and mix well.
  • To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
  • Garnish with the dill.

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