Salmon Gravlax II (Gravad Lax)

Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Salmon Gravlax II (Gravad Lax)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Ingredients
To Prepare the Salmon
For the Sauce (Gravlaxsås)
Servings:
Instructions
To Prepare the Salmon
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  3. Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  4. Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  5. remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  6. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
For the Sauce (Gravlaxsås)
  1. Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  2. Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  3. Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.
AND Yiwa Anesten.
Sweden.

 

Swedish Meatballs (Svenska Kottbullar)

Swedish Meatballs (Svenska Kottbullar)
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I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Swedish Meatballs (Svenska Kottbullar)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Ingredients
For the Meatballs
For the Gravy
Servings: servings
Instructions
  1. Preheat oven to 180 C. Get out a large baking dish.
  2. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Bake until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  4. To make the gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream, taste so you do not over do the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs and mashed potatoes or boiled macaroni.
Recipe Notes

Figure about 150 Baht max for the beef and pork. For 6 servings this is about 75 cents per serving. You can keep the meatballs and gravy warm in a slow cooker.

Shortcut: Heavy Cream.

Adapted from an internet recipe.