Gravlax With Cucumber Slaw On Black Bread Recipes

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GRAVLAX WITH CUCUMBER SLAW ON BLACK BREAD



Gravlax with Cucumber Slaw on Black Bread image

Gravlax, a Swedish dish, is salmon cured with ingredients like vodka, sugar, and dill.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 36

Number Of Ingredients 12

2 tablespoons plus 1/2 teaspoon salt
1/4 cup plus 3/4 teaspoon sugar
1/4 teaspoon ground juniper berries
1 pound salmon fillet, tail end, with skin
1 tablespoon vodka
1 cup roughly chopped fresh dill
1/2 European cucumber
3 radishes, finely grated
1/2 teaspoon black or white sesame seeds
1 teaspoon freshly grated ginger
2 1/2 tablespoons rice-wine vinegar
36 one-and-a-half-inch squares black bread

Steps:

  • Combine 2 tablespoons salt, 1/4 cup sugar, and juniper; sprinkle on salmon flesh. Drizzle salmon with vodka; arrange dill on top. Wrap with plastic wrap; place in a shallow nonreactive dish. Place a board on top, and weight it with about 10 pounds of cans. Refrigerate for 2 days.
  • On medium holes of a box grater, grate cucumber in long strokes. Place in a colander; press to extract liquid. Transfer to a bowl; add remaining 3/4 teaspoon sugar and 1/2 teaspoon salt, radishes, sesame seeds, ginger, and vinegar; toss.
  • Slice salmon as thinly as possible on an angle; place a small piece on each bread slice. Top with 1/2 teaspoon slaw.

Nutrition Facts : Calories 39 g, Cholesterol 7 g, Fat 1 g, Protein 3 g, Sodium 90 g

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.

JULIA CHILD'S TRADITIONAL GRAVLAX



Julia Child's Traditional Gravlax image

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.

Provided by Chef Kate

Categories     Scandinavian

Time P4DT30m

Yield 15-20 serving(s)

Number Of Ingredients 5

2 1/2-3 lbs salmon fillets, skin on, all bones removed
1 1/2 tablespoons kosher salt (plus more if needed)
2 1/4 teaspoons brown sugar
4 tablespoons cognac (plus more if needed)
1 cup dill sprigs, packed

Steps:

  • Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
  • Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
  • Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
  • Mix the salt and sugar together.
  • Sprinkle half the mixture over each fillet and rub it in with your fingers.
  • Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
  • Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
  • Spread the dill over the salmon half in the baking dish.
  • Lay the other half fillet on top (skin side up).
  • Align the two halves.
  • Cover closely with a sheet of plastic wrap.
  • Place a board or pan on top of the fillets.
  • Make sure it is resting on the fish and not on the sides of the baking dish.
  • Weight the top with something heavy (a large can of tomatoes for example).
  • Place in refrigerator.
  • After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
  • Replace weights and board and return to frig.
  • On the second day, turn and baste again and slice off a tiny piece to taste.
  • If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
  • Return to the fridge.
  • Cure for a third day, turn and baste again.
  • On the fourth day, you can serve the gravlax.
  • To serve, clean the dill away and wipe the fish dry with paper towels.
  • Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
  • Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
  • Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.

GRAVLAX AND CUCUMBER CROSTINI



Gravlax and Cucumber Crostini image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Yield Makes 24

Number Of Ingredients 6

2 English cucumbers (about 1 3/4 pounds)
1/4 cup Dijon mustard
1/2 cup mayonnaise
2 teaspoons chopped fresh dill, plus 24 small sprigs, for garnish
24 Crostini
4 ounces thinly sliced gravlax or smoked salmon, cut into twenty-four 1 1/2-inch squares

Steps:

  • Peel cucumbers, and cut lengthwise around seeds; discard seeds. Cut cucumbers into 1-inch squares.
  • Mix together mustard, mayonnaise, and chopped dill. Spread 1/2 teaspoon on each crostini. Arrange a piece of gravlax on top of each, then top with a piece of cucumber. Garnish with dill sprigs, and serve immediately.

CREAMY CUCUMBER WITH GRAVADLAX



Creamy cucumber with gravadlax image

This light and refreshing cucumber salad also goes well with smoked salmon or pickled herrings

Provided by Barney Desmazery

Categories     Lunch, Starter

Time 25m

Number Of Ingredients 8

½ large cucumber
1 small fennel bulb
2 tbsp double cream
2 tsp white wine vinegar
1 tsp Dijon mustard
small bunch dill , roughly chopped, plus extra to serve
300g gravadlax , about 8 nice slices
brown bread and butter, to serve

Steps:

  • Peel alternate strips of skin off the cucumber and halve lengthways. Scoop away the seeds with a teaspoon, slice the cucumber on an angle, then place in a colander or sieve set above a bowl. Remove the outer layer of fennel and quarter the bulb. Cut away the core, then slice the fennel as finely as possible. Tip the fennel in with the cucumber, season generously with salt, then leave to macerate for 10 mins.
  • When the vegetables have been salted, taste a piece of cucumber. If it's too salty, give them a rinse. But if it's fine, then just squeeze them gently. In a separate bowl, stir together the cream, vinegar, mustard and dill, and season with a grind of black pepper. Toss the vegetables into the creamy dressing and serve with a few slices of gravadlax, a sprinkling of dill and some buttered brown bread.

Nutrition Facts : Calories 184 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 3.35 milligram of sodium

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

MARK BITTMAN'S GRAVLAX



Mark Bittman's Gravlax image

Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.

Provided by Mark Bittman

Categories     breakfast, brunch, lunch, condiments, project, appetizer

Time P1DT15m

Yield At least 12 appetizer servings

Number Of Ingredients 7

1 3- to 4-pound cleaned salmon without the head, skin on
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit or lemon vodka
2 good-size bunches of fresh dill, roughly chopped, stems and all
Lemon wedges for serving

Steps:

  • Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
  • Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
  • Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 23 grams

GRAVLAX ON CUCUMBERS WITH CHIVE YOGURT



Gravlax on Cucumbers with Chive Yogurt image

Gravlax, a Nordic cold-cured salmon, can be found at specialty-food stores. Lightly smoked salmon (lox) can also be used. Pairing slices of the fish with grapefruit makes for a tart, sweet-and-salty combination.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 24

Number Of Ingredients 6

1/3 cup nonfat Greek yogurt
2 tablespoons finely chopped fresh chives
Coarse salt and freshly ground pepper
1 grapefruit
1 English cucumber, sliced on the bias into 24 slices, about 1/3 inch thick
5 ounces thinly sliced gravlax, cut into 1 1/2 inch squares

Steps:

  • Stir together yogurt, 1 tablespoon chives, and 1/8 teaspoon salt. Season with pepper.
  • Cut away peel and pith from grapefruit, keeping segments intact. Cut between membranes using a sharp paring knife to release segments. Slice each grapefruit segment into 3 long, thin slices. (Alternatively, cut grapefruit into small chunks.)
  • Arrange cucumber slices on a platter and dollop yogurt mixture onto the center of each (about 1/2 teaspoon per slice). Top each with 1 gravlax square and 1 grapefruit slice (twisting together if desired; you may have extra grapefruit slices). Sprinkle with remaining tablespoon chives.

Nutrition Facts : Calories 23 g, Cholesterol 3 g, Protein 3 g, Sodium 107 g

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