Gravlax Dried Cured Salmon

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Gravlax Dried Cured Salmon

Gravlax Dried Cured Salmon

Wow! If you can make this Gravlax Dried cure Salmon you can make anything. I love smoked salmon and so does all the family – especially at Christmas. I always used to buy it, and it’s not cheap, until my friend Linda from Sweden showed me how easy it is to make your own. From then on, I have never needed to buy it again.I also have a vacuum packer and sealer, and with this I pre-pack what I need in a small sealed bags and I use it just as I need it – it keeps for a long time like this. I love having it for breakfast with scrambled eggs – it’s our favourite thing to eat in the morning.

A long time ago, gravlax was made by fishermen, who salted the salmon then they fermented it by burying it in the sand – today the fermentation is no longer used. Instead the salmon are dry cured with sea salt, sugar and herbs for a couple of days. This way the salt will take the water out of the salmon and turn it into dried cured Gravlax. You can do this process with many fish as long they are fatty fish such as trout, but I prefer salmon. So where does the name come from?  The Swedish call it Gravlax, the Norwegians call it gravlaks,and the Danish call it Gravad laks. The words simply translate as “buried salmon” that’s all. My husband can’t tell the difference between dried cure salmon and trout but I can! I have dill growing in my garden and I always make this dish when salmon is reasonable when it is in season.

Let see how easy it is to make:

Print Recipe
Gravlax Dried cure Salmon
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Fish, Starter
Prep Time 20 minutes
Cook Time no cooking
Passive Time 3 days
Servings
portions
Ingredients
Course Fish, Starter
Prep Time 20 minutes
Cook Time no cooking
Passive Time 3 days
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Lay out two long sheets of cling film overlapping each other, then lay the raw salmon on top.
  2. Meanwhile, mix the chopped dill very fine, then add the salt, pepper and sugar, then sprinkle over the salmon cover both sides. Bring over the cling film and make sure it is all well sealed place something heavy on top of it.
  3. Keep in the fridge for 2 days but every day turn it over and keep the weight on. Don't leave it any longer then 2 days or it will get dryer. 2 days is just nice and soft.
  4. After 2 days unwrap the salmon, wipe off the dill or rinse with water (I personally like to keep a little bit as I like the taste of dill!) then slice with a sharp knife - this way you get lovely thin slices.
  5. I serve this dish with horseradish and a wedge of lemon. accompanied with a lovely crusty roll. Mmmmmm.
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