Gin-Cured Gravlax
This recipe makes 50 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 34 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 g |
| chol | 10 mg |
| sodium | 356 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 2 |
| folate | 2 |
Gravlax, or cured salmon, is simple and economical but requires a bit of planning. This elegant Scandinavian specialty is a fine appetizer with crisp breads and honey mustard. Or use it in a summer party hors d'oeuvre as in Gravlax Roll-Ups.
Ingredients
- 1 tbsp peppercorns
- 1 tbsp coriander seeds
- 1/4 cup granulated sugar
- 1/4 cup kosher salt or pickling salt
- 1/2 cup chopped fresh dill
- 2 centre cut salmon fillets, 1 inch thick (1 lb/500 g each), skin on
- 1/4 cup gin
Preparation
Three days before serving, place peppercorns and coriander seeds in heavy-duty plastic bag; coarsely crush with bottom of heavy pan. Mix with sugar and salt. Set aside.
Cut two 20-inch (50 cm) long sheets of plastic wrap; place 1 on other crosswise at centre. In centre, spread half of the dill in 14- x 7-inch (35 x 18 cm) rectangle; place fillets on dill, side by side and skin down. Press salt mixture evenly onto flesh. Drizzle evenly with gin; sprinkle with remaining dill. Invert 1 fillet onto other so flesh meets. Wrap tightly in the plastic wrap; place in glass baking dish.
Place small cutting board or plate on package; weigh down with cans or foil-wrapped brick. Refrigerate for 3 days, turning fish daily. (Fish will be slightly darker.)
Unwrap fish; discard accumulated liquid. Using paper towel, brush off most of the dill. (Make-ahead: Wrap in clean plastic wrap; refrigerate for up to 3 days.) Slice thinly on 45-degree angle without cutting through skin; discard skin.
Source : Canadian Living Magazine: August 2006
- Keywords : Appetizers; Salmon; Gin; Refrigerate/Chill;
Related content
-
Smoked Trout and Salmon Rillette
This simple potted spread takes only a few minutes to put together, yet looks as impressive as it...
-
Cheesy Salmon and Mushroom Quesadillas
Serve these Canadian-inspired quesadillas with a fruit salsa, such as mango or peach. The filling...
-
-
Double Salmon Spread
Canned and smoked salmon combine to make a flavourful spread for topping grilled whole grain...
