Gravlax

I never had heard of gravlax before the food preservation class on October 8, 2011 . The description in the book just sounded so delicious and since I love eating all kinds of seafood, I knew I would love gravlax. When Chef Janet sliced the gravlax for us two weeks later, I took a lot home but I finished more than half of it on the train!

[100% organic, farmed salmon from Norway]

  • 1 lb salmon fillet, skin on
  • 4 TBS salt
  • 4 TBS sugar
  • 1 tsp white pepper powder
  • 1 cup fresh dill, chopped
  • Splash of white wine
  • 1 lime, zested

Combine the salt, sugar, and white pepper powder and mix thoroughly until combined. Pour a layer of the mixture into the bottom of a pan.

Place the salmon on top of the salt mixture, skin side down. Gently rub the salt mixture, dill, lime zest, and white wine into the salmon. Cover the salmon with the remaining salt mixture so that no salmon flesh is visible. Wrap the pan with cling wrap and refrigerate for 2 days.

About 6 hours into the curing period, unwrap the pan and flip the salmon. The salt and sugar would have melted and been partially absorbed by the fish. After the flipping, wrap the salmon and all curing ingredients tightly with cling wrap. Place another tray on top of wrapped salmon and weight it down with a 2-kg weight. I used a full-pot of water.

Unwrap, flip, wrap every 12 hours for 48 hours. When ready, brush off the cure with damp paper towel and serve.

Click here to see it in action: Herbed Blinis with Gravlax, Masago & Lemon-Caper Crème Fraîche

*This is an adaptation from the French Culinary Institute and About.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s