Gravlax

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From wikpipedia:

http://en.wikipedia.org/wiki/Gravlax

Always wondered what it was, I found out and so went and made some:)

Have to say that I’m very glad I did. Using a video from Jamie I cured the salmon with:

  • Sea salt
  • Sugar
  • Dill
  • Beetroot
  • Lemon zest
  • Schnapps

… I left out the horseradish. This was spread over the salmon:

 

Gravlax in curing mix

 

 

I wrapped a few bricks up in foil, covered the salmon with clingflim and then put the bricks on top of the salmon to press it down. The whole lot went in the fridge for 2 days (48 hours). When it was done, I scraped off the junk from the fish and removed the skin on the bottom. This is the result:

 

 

Gravlax finished

 

Serve it cut along the diagonal in very thin slices with knackerbrod or very dark bread and a bit of horse radish and wash it down with a bit of akwavit.

What to do for next time?

  • Skip the beetroot – it doesn’t seem to add and is just a lot of mess.
  • Add a bit more alcohol.
  • Try some official stuff and compare it to mine:)

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