Best Gravlaks Dill Cured Salmon Recipes

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SIMPLE, HOMEMADE SALMON GRAVLAX



Simple, Homemade Salmon Gravlax image

Gravlax, or Scandinavian-style cold-cured salmon, is easy to make with this recipe. It's delicious on crackers or with cream cheese on a bagel.

Provided by Molly Watson

Categories     Appetizer     Breakfast     Brunch

Time P1DT30m

Yield 24

Number Of Ingredients 6

2 salmon fillets (2 to 3 pounds each, skin on)
1/4 cup aquavit (or vodka)
1/3 cup fine sea salt
1/3 cup sugar
1 tablespoon black pepper
Optional: 1/4 cup chopped dill

Steps:

  • Gather the ingredients.
  • Rinse the salmon fillets and pat them dry thoroughly.
  • Use tweezers or pliers to pull out any pin bones, if necessary.
  • Drizzle the aquavit or vodka evenly over the flesh of each fillet.
  • In a small bowl, combine the salt, sugar, and pepper.
  • Divide the mixture into 3 even piles within the bowl.
  • Divide one of the thirds of curing mix in half and place on a rimmed baking sheet or baking pan in the shape of one of the fillets.
  • Lay a fillet skin-side down on the mixture. Spread a third of the curing mixture on the flesh of that fillet.
  • Spread the remaining third of the curing mixture on the flesh side of the other fillet. Sprinkle the dill, if using, over both fillets.
  • Lay the second fillet flesh to flesh on the first fillet. Sprinkle the remaining curing mixture over the skin of the top fillet.
  • Cover the fillets and baking sheet or pan with foil or plastic wrap. Place a cutting board or second baking sheet on top of the covered fish and top it with something heavy (cans, pots, or pans) to weigh the fish down. Place it all in the fridge and let chill for about 12 hours or overnight.
  • Remove from the fridge, unwrap, and discard the accumulated liquid in the pan. Turn over the fillets so the bottom one is on top.
  • Cover the pan, weigh down the fish again, and return to the refrigerator. Let chill another 12 hours.
  • The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around.
  • When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife.
  • Serve and enjoy.

Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 71 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 1625 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 pounds (24 servings), UnsaturatedFat 0 g

SALMON CURED WITH DILL AND PERNOD



Salmon Cured with Dill and Pernod image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 20 to 30 servings

Number Of Ingredients 19

1 (3-pound) center-cut fresh salmon fillet
1 large bunch of fresh dill, plus extra for garnish
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons of Pernod
2 tablespoons whole peppercorns, crushed
1 tablespoon whole fennel seeds, crushed
Thin, dark pumpernickel bread, for serving
Gravlax Sauce, for serving, recipe follows
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

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)



Gravlaks (Dill-Cured Salmon) image

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

3 1/2 lbs salmon, whole fillet and skin-on
1 tablespoon white peppercorns
2 tablespoons coriander seeds
1/2 cup granulated sugar
1/3 cup sea salt
2 ounces dill, chopped (for the cure)

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



Gravlax image

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

1 side clean, fresh and fat Alaskan king salmon, skin on, pin bones removed, neatly trimmed of all undesirable bits of fat and tissue (about 3 to 3 1/2 pounds total), or 1 fat and gorgeous 2 1/2-pound fillet cut from the widest part of the body
1/2 cup kosher salt
1/2 cup granulated sugar
1/4 cup finely ground black pepper
2 bunches dill (about 4 ounces each), clean and dry, left intact (no need to pick fronds from stem), coarsely chopped (about 2 cups)
1 cup unsalted butter (2 sticks), left at room temperature for an hour (not hard from the fridge yet not so warm as to be greasy)
1 bunch dill (about 4 ounces), clean and dry, fronds removed from stems, fronds finely chopped (about 3/4 cup)
1 medium shallot, peeled and finely minced
3 tablespoons Dijon mustard
Soft dark pumpernickel sandwich bread

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



Gravadlax image

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

2 x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
75g flaky sea salt
75g golden caster sugar
1 tsp black peppercorn, roughly crushed
zest of 1 lemon
8 juniper berries, crushed (optional)
small bunch (about 20g) dill, roughly chopped
2 tbsp gin (optional)
pumpernickel sauce, to serve
small bunch (about 20g) dill, roughly chopped
4 tbsp each Dijon mustard, cider vinegar, honey and sunflower oil
2 tbsp muscovado sugar

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

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