Salmon Gravlax III
This recipe for Gravlax comer from a very reliable source that tests, adjusts, and tastes the dishes they prepare. Gravlax is a Scandinavian/Swedish way of preserving salmon. This is not a cooked dish, just cured. Link to the Shortcut is listed in the Notes section.
Equipment
- Cheesecloth
Ingredients
For the Brine
- 1 kilo center cut salmon fillet, pin bones removed, (2 lb)
- 2 cups buttermilk, Shortcut
- 1 tablespoon kosher salt
For the Dry Cure
- 2 cups fennel fronds, chopped
- 1 tablespoon dried dill
- 1 tablespoon dried tarragon
- 1 teaspoon ground white pepper
- 1 teaspoon crushed red pepper flakes
- 1 cup kosher salt
- ¾ cup sugar
- ¼ cup cognac, more or less to taste, optional
Instructions
- Using a non reactive bowl (such as glass, stainless steel, ceramic, or plastic), stir together the buttermilk and salt then add the fillet, ensure the fillet is covered with milk. Set this aside to soak for 20 to 30 minutes.
- While the fish is soaking, mix together the Dry Cure ingredients except the cognac, in a mixing bowl.
- When the fish is ready, remove from the buttermilk and rinse off the brine under running water, then pat dry with paper towels, be gentle with the fillet so as not to damage it. Discard the buttermilk brine.
- Place the large piece of cheese cloth in the bottom of a non reactive baking dish, a Pyrex or ceramic dish would be ideal for this. Pour half of the dry cure mix in the middle of the cheesecloth and spread it out to just a bit larger than the fillet you have.
- Place the fillet on to of the dry cure, skin side down. add the remaining dry cure mix on top of the fillet and spread it out evenly to totally cover the fillet, top, bottom, and sides should all be covered.
- Gently wrap the fillet with the cheesecloth, ending with the skin side down once again, in the middle of the baking dish. We'll call this a salmon package now.
- Sprinkle on the cognac if using, this is optional.
- Place a piece of plastic wrap on top of the "salmon package".
- Now place a heavy plate on top of the package and place a large canned item on the plate. The weight helps with more even curing.
- Place the baking dish, with the plate and canned item, in the fridge. At 12 hours, remove the baking dish, remove the plate with the canned item, remove the plastic wrap and discard. Flip the package over, place another piece of plastic wrap on the package and return the plate and canned item back on top of the plastic wrap. Place the baking dish back in the fridge.
- Repeat this for a minimum of 2 days, if the fillet is thick, like over 2 inches thick, continue this process for 3 days.
- Once the 2 or 3 days have passed, remove the baking dish from the fridge and place the salmon package on a cutting board, unwrap the cheesecloth and gently brush away the dry cure using a paper towel, DO NOT rinse the fish. Now you have Gravlax.
- Using a very sharp knife, slice the fillet across the grain at a 45 degree angle, then off the skin. Slice thinly, about ⅛ inch thick.
- Serving idea is on bagels with cream cheese, capers, red onion, and fresh dill. Or on rye bread. Or with eggs as a breakfast.
Notes
I cannot price this until I go to Makro again as that is the only store I know that carries large pieces of salmon. For now I will say High cost per serving.
Safety Note: Most times the salmon you will buy is frozen or was previously frozen, perfectly acceptable. If wanting to make this with fresh salmon, it is highly recommended you freeze the salmon first at -17° C (0° F) or colder for at least 48 hours to kill off any parasites that may be in the fish.
Shortcut: Buttermilk.
Variants: 1. Feel free to use fresh herbs instead of dried, or herbs of your choosing, such as fresh dill in place of the fresh fennel. 2. Change the sugar (white) to light brown, as long as you keep the amounts of salt and sugar the same, as that is key in the curing process for this.
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