Claire Corlett

Fish Food, Fish Tanks, and More
Cured Salmon Gravlax Recipe

Cured Salmon Gravlax Recipe

Do you know there is a great way of cooking that doesn’t require heat and it doesnt require equipment. Except for one piece of aluminium foil and a house brick. What is it? Of course its curing, a great way of preserving foods that goes back for centuries long before refrigerators were invented. Curing is a great way of making food better even if it hasn’t been poorly. And I’m going to demonstrate this with a piece of salmon in the Consuming Passions recipe for gravlax. What I need for about 8 people is a fillet of salmon and I cut it in half, this is beautiful fish that’s lovingly farmed in the pristine waters of Tasmania. Now I make up a curing mixture which is one part salt to one part sugar. And those are the fundimentals of this curing process. I find chunky rock salt or sea salt is best for this purpose. and I also use dill, which is chopped up finely. Now I mix the dill in with the salt and the sugar, and some pepper, heaps of it, 2 or 3 teaspoons and this is all mixed up well. Now I take a piece of aluminium foil and then place on one piece of the salmon skin side down. The herb, salt and sugar mixture is spread on it. The other piece of fillet is up on top, skin side up. Then it’s all wrapped up tightly, placed on a tray. Sorry that’s a bit of equipment I didn’t mention. Topped with a small chopping board and topped with a housebrick or 2. The salmon is then put in the fridge for 24 hours at least but could stay in like this for up to 3 days. Now while it’s curing I have plenty of time to make a vegetable salad using potato, beans and carrots. Which you simply boil until they are just cooked, quickly drained and then put into very cold water to refresh them, to keep there color in and there texture. Then they are drained again. Now I make a lemon and mustard mayonnaise with 2 egg yolks into a bowl with some dijon style mustard. Tiny pinch of salt, and a generous quater teaspoon of white pepper. A greating of lemon rind and some lemon juice, plus just a pinch of sugar. I put a tea towel under the bowl to stop it spinning off the bench when I haven’t got a hand free to hold it. And I begin making the mayonnaise which of course is an emulsion. And it relies on its success on adding oil very very slowly to the mixture. Just a drip at a time Once the mixture starts to thicken I can increase the rate. I’m using Australia’s own macadamia nut oil for this but you could use any mild and sweet flavoured oil. You could also add dill to this mixture but I think there is enough in the salmon, but you can add some capers. And fold the mayonnaise into the vegetables. The moment of truth, now I have never said this on a program before but this is one I made earlier. I made this 24 hours ago, so lets see how it shapes up. It’s beautiful, once unwrapped I wipe the fish dry removing the little pieces of rock salt. and some of the dill. Then cut into individual servings. And then I remove the skin by placing a very sharp knife down one end and just taking it back through to the other end. Then I slice the fish into very fine strips. Time to serve and I put some of that delicate vegetable salad on the middle of a plate and drape with a sugar and salt cured salmon. Which will taste slightly sweet and not at all salty. Degree of difficulty, low for the salmon and medium for the mayonnaise. Keepability, the salmon keeps for several days in the refrigerator. Preparation time about half an hour plus the curing process. A final garnish of dill and a few more capers and the dish is complete. It’s amazing what you can do with a house brick as equipment isn’t it. Now in northern europe, this would be consumed with passion certainly, but probably with a vodka. Instead I’d opt for a very fruity wine, a sauvignon blanc possibly a floral riesling. Australian of course. From Consuming Passions, Bon Appetit

23 comments on “Cured Salmon Gravlax Recipe

  1. Please don't use aluminum foil, use plastic wrap. Aluminum can react if kept in contact with salty and acidic foods for a long time.

  2. Vodka? It's to be served with schnapps.
    Vodka in the Nordic countries are for fussy teenagers who dislike the taste of other alcoholic beverages and just want to get drunk.
    Schnapps is the social drink that is enjoyed in social meetings, usually with family members, consumed similarly to shots. Say cheers and drink together.

  3. No aluminium foil. STOP WITHE HERESY OF DIJON MUSTARD. It is just made for truck drivers in highways "push the food in" to mask bad food taste. Only acceptable mustard is sweet one mixed with honey as it is made for centuries.

  4. I just tried this specific recipe; AMAZING! DELICIOUS! you can't go wrong if you follow this. I did the salad and everything, kept the salmon in the fridge for 2 days and I think that worked very well.

    Let me give you an idea of how good this is… I'm used to a veeeery different kind of food, I'm a mexican, so I was kinda affraid I wouldn't like it… And then I couldn't believe how good it was! Don't be affraid, try it!

    On serving I added some red onion and cucumber slices to the sides, some of the dill, some of the mayonaise and lemon for people to use at will, and platterful of rye bread toast; that's just something I saw people doing in other videos.

    I think I'll make some more next month.

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