Gravlax...
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No receipe is showing ( for me) but yes, gravlax is dead easy to make on your own.
A classic Swedish dish, gravad lax is, and many if not the majority, of households make their own.
A classic Swedish dish, gravad lax is, and many if not the majority, of households make their own.
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Mustard Dill Sauce
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
- 2 tablespoons of dijon mustard
- 2 tablespoons of honey (optional)
- 3 tablespoons of white balsamic vinegar
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of finely minced dill leaves
- pinch of salt
- Place all the ingredients in a container that may be sealed with a lid. Seal the container and shake it vigorously for a few seconds until the sauce is emulsified and smooth.
..... Fat tummy... yummy yummy.Gravid lax.....
You are funny!
But no doubt overindulgence in this dish and accompanying traditional beverages can have that effect........
You are funny!
But no doubt overindulgence in this dish and accompanying traditional beverages can have that effect........
Gravid lax.....
You are funny!
But no doubt overindulgence in this dish and accompanying traditional beverages can have that effect........
Sometimes my phone gets dyslexia.
I once went to a spelling bee but I came back with hives. (Hee hee) got a buzz out of it though.
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Classical way to do this is to rub the dill in sugar to really get the flavor (and colour) out of the dill.
It´s called gravlax sås (sauce) in swedish.
http://www.saunalahti.fi/marian1/gourmet/11_41.htm
Interesting to see the recipes above, however, mine has this ONE SECRET ingredient.
Cut salmon filet in half after checking for bones. Usually around 1.2 kg. You need :
100g soft brown sugar
100g sea salt FLAKES
2 tbsp clears pepper
Massive bunch of dill
1 tart large apple
And ..
100 ml peaty whisky
Now,
Place half the fish on cling film in a tray . Rub half the whisky into the meaty side. Coarsely grate apple, chop dill and put into a bowl with all the rest of ingredients. Mix and put on first, meaty side of fish. Then put second half if fish on top so it looks like a sandwich. Skin is up on that one, skin down on first half. Now rub the rest of whisky into second half. Wrap in cling film, tightly, and put a board on top of the whole thing. Put on tins or sack of potatoes to press the whole show together. Put into fridge for 3 days, turn occasionally . Happy days!!!
Cut salmon filet in half after checking for bones. Usually around 1.2 kg. You need :
100g soft brown sugar
100g sea salt FLAKES
2 tbsp clears pepper
Massive bunch of dill
1 tart large apple
And ..
100 ml peaty whisky
Now,
Place half the fish on cling film in a tray . Rub half the whisky into the meaty side. Coarsely grate apple, chop dill and put into a bowl with all the rest of ingredients. Mix and put on first, meaty side of fish. Then put second half if fish on top so it looks like a sandwich. Skin is up on that one, skin down on first half. Now rub the rest of whisky into second half. Wrap in cling film, tightly, and put a board on top of the whole thing. Put on tins or sack of potatoes to press the whole show together. Put into fridge for 3 days, turn occasionally . Happy days!!!
Putting on some more tonight. I dont care if the girth gets a little wider
Many receipes, many delicious results!
This is my way, pared down to the essentials:
One frozen (Canadian) wild salmon abour 2-3 kilos
3 soup spoons of white sugar
1 soup spoon of runny honey
3 soup spoons of salt
1 soup spoon of crushed white pepper ( black is ok)
150 grams of coarsly chopped dill, stalks and all.
Glass or plastic dish big enough for fillets to lie flat
Defrost salmon, make two fillets. Debone completely.
Mix dry ingredients
Sprinkle less than a soupspoon of dry mic on bottom of dish.
A little bit of dill
Place one fillet, skinside down, on top.
Sprinkle around 2 spoons of mix on top ( meat side)
Sprinkle most of fill on top
Lay other fillet on top, skinside up, tail edge on head edge.
Sprinkle rest of dry mix and dill on top.
Press down gently so air is removed from between dish- filles.
Cover with cling film. Fridge
Turn every 12 hours.
Remove most of liquid at each turning
Takes 3-4 days.
Before slicing and serving, dcrspe off prpper and dill.
One version I sometimes do is when there is a bit of liquid in the dish ( maybe 7 hours or so) drop some ‘smoke acid’ into liquid, stir, spoon on and between fillets.
Smoke acid = Acetum pyrolignosum.
No idea of english name.
This is my way, pared down to the essentials:
One frozen (Canadian) wild salmon abour 2-3 kilos
3 soup spoons of white sugar
1 soup spoon of runny honey
3 soup spoons of salt
1 soup spoon of crushed white pepper ( black is ok)
150 grams of coarsly chopped dill, stalks and all.
Glass or plastic dish big enough for fillets to lie flat
Defrost salmon, make two fillets. Debone completely.
Mix dry ingredients
Sprinkle less than a soupspoon of dry mic on bottom of dish.
A little bit of dill
Place one fillet, skinside down, on top.
Sprinkle around 2 spoons of mix on top ( meat side)
Sprinkle most of fill on top
Lay other fillet on top, skinside up, tail edge on head edge.
Sprinkle rest of dry mix and dill on top.
Press down gently so air is removed from between dish- filles.
Cover with cling film. Fridge
Turn every 12 hours.
Remove most of liquid at each turning
Takes 3-4 days.
Before slicing and serving, dcrspe off prpper and dill.
One version I sometimes do is when there is a bit of liquid in the dish ( maybe 7 hours or so) drop some ‘smoke acid’ into liquid, stir, spoon on and between fillets.
Smoke acid = Acetum pyrolignosum.
No idea of english name.
Can be made with other fish too. But it is important to use frozen fish.
Fresh fish can have lots of harmful parasites.
Fresh fish can have lots of harmful parasites.
No, but if you can find Atlantic wild salmon......lovely fish, rare as hens teeth!
( yes, needs to be frozen too)
I find farmed salmon too fatty, both the Norwegian and the Scottish.
I am of the age that had lots of wild salmon. Believe me or not, it was quite cheap up until the mid 70’s in Sweden. Then suddenly it became expensive, and importation of frozen wild Canuck salmon ( the excellent Coho and not so excellent Dog Salmon) started until the Norwegians brought out cheap farmed salmon.
( yes, needs to be frozen too)
I find farmed salmon too fatty, both the Norwegian and the Scottish.
I am of the age that had lots of wild salmon. Believe me or not, it was quite cheap up until the mid 70’s in Sweden. Then suddenly it became expensive, and importation of frozen wild Canuck salmon ( the excellent Coho and not so excellent Dog Salmon) started until the Norwegians brought out cheap farmed salmon.
Salmon fishing is very restricted in Norway, I do not fish for it, but I onow of people that (illegally) fish it. The coastguard uses very high tech methods to catch the perps.
Of course you can flavour the Salmon with a quality Alcohol!
One for the Chef, one for the fish, one for the Chef......
I suspect the reason we did not flavour much with alcohol is because in Scandinavia we have mainly (tasteless) Vodka.
Other popular spice are Juniper berries, crushed.
One for the Chef, one for the fish, one for the Chef......
I suspect the reason we did not flavour much with alcohol is because in Scandinavia we have mainly (tasteless) Vodka.
Other popular spice are Juniper berries, crushed.
