Monday, August 30, 2010
Homemade Cured Salmon (Gravlax)
You will need
1 or 2 pieces of salmon
1 bunch of dill
1/3 cup of course salt
1/2 tablespoon pepper corns (Lightly crushed)
the juice of 1/2 lemon or lime
1 tablespoon vodka (optional)
Several cans ( to weigh down the salmon)
1) Clean the salmon. Check for bones and carefully remove any. Scale the salmon, since the fish is not whole be gentle and try not to harm the meat.
2) Place the salmon skin side down onto a dish. Sprinkle half the salt and pepper onto the meat, lay the dill over top.
4) Sprinkle the other half of the salt and pepper over the second piece of salmon.
5) Lay the second piece of salmon over top of the salmon with the dill on it. Make sure you lay the flesh side on top of the dill.
6) Pour the other half of the lemon and vodka mixture over the fish.
7) Cover with plastic wrap. Place cans or jars on the fish, this will weigh it down and aid in the curing process.
9) Turn the fish over once a day for 2-3 days depending on the size of salmon you are using.
10) Slice thinly.
1) The recipes can be halved. I originally made this with one salmon fillet, I didn't want to make two in case I didn't like the way it turned out.
2) The fish can be basted in the juices that gather at the bottom of the dish.
3) The salmon will still look raw when it is done. It will look just like smoke salmon you see in the super market. So don't worry if after 2 days your salmon is still bright red.
1) Toast a bagel and spread with cream cheese, place some sliced red onion and layer with salmon.
2) Cut up several pieces and place over a salad.
3) Serve with crackers and cheese
4) Eat it as is, or any other way you can think of.