Best Vodka Dill Gravlax Recipes

GRAVLAX

Gravlax image

Provided by Emeril Lagasse

Yield about 20 servings

Number Of Ingredients 12

Ingredients

1 cup coarse or kosher salt
1/4 cup chopped fresh dill
1 tablespoon freshly grated orange zest
1 teaspoon freshly grated lime zest
1/4 teaspoon freshly ground black pepper
3 tablespoons vodka
1 (4-pound) side fresh salmon, filleted, skin on, pin bones removed, and rinsed under cold water
1 (4-pound) side fresh salmon, filleted, skin on, pin bones removed, and rinsed under cold water
1/4 cup sugar
Capers, finely chopped red onions, chopped fresh dill, chopped hard-boiled egg whites, and chopped hard-boiled egg yolks, accompaniments
Capers, finely chopped red onions, chopped fresh dill, chopped hard-boiled egg whites, and chopped hard-boiled egg yolks, accompaniments
Toast points, accompaniment

Steps:

Combine the salt, dill, orange and lime zests, pepper, and vodka in a small bowl and mix thoroughly.
Place the salmon, skin side down, on several large sheets of plastic wrap, and pack the salt curing mixture over the entire cut of the salmon. Press the mixture firmly onto the fish, wrap tightly in the plastic, and place, skin side up, on a baking sheet. Place something heavy, like a large iron skillet, on top to help infuse the salmon with the mixture. Refrigerate for 24 hours.
Remove the salmon from the refrigerator and brush the salt off. Rinse thoroughly under cold running water to remove the cure. Sprinkle the salmon with the sugar and pack it in firmly with your hands. Rewrap in plastic, place on a baking sheet, and refrigerate for at least 1 week before serving. (The gravlax will keep up to two weeks, well wrapped and refrigerated.)
To serve, unwrap the gravlax and using a long, very sharp knife, slice diagonally in paper-thin slices and place on a platter with toast points. Set out small dishes of capers, chopped red onions, dill, hard-boiled egg whites, and hard-boiled egg yolks for accompaniments.

GRAVLOX

Gravlox image

Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka.

Provided by Suzanne

Categories World Cuisine Recipes European Scandinavian

Time P1DT1h

Yield 16

Number Of Ingredients 6

Ingredients

2 pounds salmon fillet, bones removed
4 tablespoons coarse sea salt
3 tablespoons light brown sugar
1 tablespoon pepper
1 bunch fresh dill, chopped
3 tablespoons vodka

Steps:

Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 2.9 g, Cholesterol 33.5 mg, Fat 6.2 g, Fiber 0.1 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 1355.5 mg, Sugar 2.5 g

HOMEMADE GRAVLAX

Homemade Gravlax image

Provided by Geoffrey Zakarian

Time P2DT15m

Yield 16 to 8 servings

Number Of Ingredients 6

Ingredients

1 cup finely minced fresh dill
6 tablespoons sugar
1/4 cup vodka
2 tablespoons kosher salt
2 limes, zested
1 side salmon (approximately 3 pounds), skin on, pin bones removed

Steps:

Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
Slice the salmon thinly on a bias and serve.