SALMON GRAVLAX
Salmon gravlax is a Scandinavian dish consisting of raw salmon, cured in salt, sugar, and dill. It is often served with grovbrød, a cereal bread.
Provided by Sarah-Eden Dadoun
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, combine brown sugar and salt together and set aside.
- Line a baking sheet with parchment paper.
- Place salmon, flesh side up, on a grate on the prepared pan. Scatter fresh chopped dill over the top of the flesh. Sprinkle with crushed peppercorns and vodka.
- Layer salt and sugar mix, over the top of the fish.
- Refrigerate in a container in the refrigerator for 24 to 36 hours.
- Drain the liquid on the pan. Scrape off sugar, salt and dill. Rinse the fish and pat dry.
- The fish is now ready to be thinly sliced on a bias, leaving the skin behind.
Nutrition Facts : Calories 312 kcal, Carbohydrate 32 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 11054 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)
Make and share this Gravlax (Swedish Sugar and Salt Cured Salmon) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time P2D
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
- Mix the sugar, salt and pepper in a bowl.
- Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
- Cover with 1/3 of dill.
- Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
- Remove from plastic wrap and discard accumulated juices.
- Rewrap and refrigerate another 24- 48 hours.
- Scrape off the marinade and slice paper thin.
- Serve with Mustard Dill Sauce (Recipe #68168).
Nutrition Facts : Calories 262, Fat 5.2, SaturatedFat 0.8, Cholesterol 78.8, Sodium 6382.9, Carbohydrate 22.2, Sugar 22.2, Protein 30.2
SWEDISH DILL SALMON (GRAVLAX)
Serve the slices of salmon garnished with fresh dill and slices or pieces of salmon skin and with gravlaxsas. Makes 8 to 10 servings.
Provided by BeccaB3c
Categories Lunch/Snacks
Time P1DT20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Remove the backbone and other bones from the salmon and cut in half lengthwise.
- Combine the salt, sugar and pepper and rub over the insides of the fish.
- Place one piece, skin side down, in a large bowl or serving dish.
- Place the dill over the salmon. Top with the other piece of fish, skin side up.
- Place a heavy platter over the salmon and weight it down.
- Refrigerate, covered, for 24 hours. Turn the fish once or twice during this time.
- When finished, remove the salmon from the dish and scrape off the seasonings and dill.
- Cut off skin and slice the salmon diagonally into thin slices.
- Serve salmon.
- For Gravlaxsas: Combine the mustard, sugar and vinegar in a bowl and mix well together to make a paste. Slowly add the oil, beating well after each addition. Beat until the sauce is the consistency of mayonnaise. Season with salt and pepper and add the dill. Makes 1/2 cup.
Nutrition Facts : Calories 339.6, Fat 13.1, SaturatedFat 2, Cholesterol 117.9, Sodium 3246.3, Carbohydrate 7.5, Fiber 0.2, Sugar 7.2, Protein 45.5
MORMORS SWEDISH GRAVLAX WITH MUSTARD DILL SAUCE TO MATCH
Passed down from my grandmother to my mother and now to me. This recipe is an easy to follow and tastes amazing. Very Swedish tasting and goes great on toasted white bread with the mustard dill sauce on top. Submitted to preserve the recipe and share it with the world! Served traditionally at Christmas and Easter.
Provided by Lars H.
Categories Sauces
Time P4DT30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix salt, sugar, and white pepper to form the seasoning mix.
- Preparing storing dish (glass, metal, etc is fine - only has to hold wrapped up fish for 4 days in fridge) by placing a generous amount of aluminium foil on it.
- Chop a handful of dill roughly and place 1/4 of it in the dish to form a bed for the salmon to sit on.
- Take the two equal size pieces of salmon and wash over the sink with the dark liquor. Pat to dry and place aside.
- Using half of the dry mix, rub the mix into one salmon piece to cover all sides. Use the remaining dry mix for the other salmon piece.
- Place the first salmon piece skin down on the bed of dill. Place more dill on top and around the sides.
- Place the second salmon piece (skin up) on top of the first piece to form a salmon sandwich with dill in between and all around both pieces.
- Wrap tightly with the aluminum foil previously laid over the dish.
- Place dish in the fridge with a heavy-ish cookbook on top of the wrapped up salmon. Make sure it will evenly distribute its weight over the packed salmon. This is to squeeze the liquid out of the salmon.
- Wait two days, drain any liquid out of the dish, flip the salmon pack over and place back in the fridge with the book on top.
- Wait another 2 days and voila! You now have gravlax ready to serve. Slice it thinly with a fillet knife (check youtube for technique).
- To prepare the mustard dill sauce: Take all ingredients (except olive oil and dill) and whisk together in a bowl. Put olive oil in a container suitable for slowly pouring into the mixture. While whisking, slowing pour in olive oil to ensure it mixes well. Keep whisking. Add the finely chopped dill into the mixture (ensuring there are no stems in the dill). All done!
Nutrition Facts : Calories 533.2, Fat 24.1, SaturatedFat 4.2, Cholesterol 198, Sodium 4013.5, Carbohydrate 23.8, Fiber 0.8, Sugar 22.3, Protein 53.5
GRAVLAX (FRESH SALMON MARINATED IN DILL)
This traditional Scandinavian recipe often appears on Christmas Eve smorgasbords. You can easily halve the recipe to serve a small gathering, too. Buy one fillet and cut it in half cross-wise or select 2 equal-size pieces of center-cut fillet weighing 1 1/2 to 2 pounds total. 12. Use previously frozen salmon or freeze fish at 0 degrees for 48 hours to kill any parasites that may be present.
Provided by lazyme
Time P4DT30m
Yield 72 slices
Number Of Ingredients 13
Steps:
- For the sauce, mix the mustard, vinegar and sugar in a small bowl.
- Gradually whisk in the oil.
- Stir in the dill.
- Refrigerate, tightly covered, up to three days.
- Whisk again before using.
- Serve slightly chilled.
- Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
- Wipe the flesh with a damp paper towel.
- Combine the salt, sugar and peppercorns in a small bowl.
- Rub the mixture onto the flesh side of both fillets.
- Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
- Place the salmon in a large plastic bag, press out the air and seal tightly.
- Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
- Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
- Lift fillets from the bag and discard the bag and accumulated liquid.
- Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
- Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
- Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
- Begin slicing at the head end, making a 1/8-inch-thick slice.
- At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
- Using the knife, turn the slice over to the left as if turning the page of a book.
- Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
- Repeat with remaining fillet.
- Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
- NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.
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