Tested till perfect Gravlax

Gravlax

Gravlax, a Scandinavian specialty of cured salmon, makes a terrific centrepiece for a winter brunch. Remember that it takes five days to cure. Serve with whole grain crackers or pumpernickel rounds, mustard and a Gibson.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 50 pieces

Ingredients

  • 1 tbsp 1tbsppeppercorns
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cuppickling salt or kosher salt
  • 2 lb 2lbcentre cut salmon filletcentre cut salmon fillets, skin on
  • 1/3 cup 1/3cupchopped fresh dill
  • 2 tbsp 2tbspaquavit, vodka or gin (optional)
  • 1 bunch 1bunchsmall dill sprigs
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Coarsely crush peppercorns with bottom of heavy pan. Mix with sugar and salt ; spread over both sides of salmon. Spread one-third of the chopped dill in centre of large piece of plastic wrap; top with fish, skin side down. Drizzle with aquavit (if using); spread remaining chopped dill over top. Wrap tightly in plastic wrap.

Place on small rimmed baking sheet. Place small cutting board on fish; weigh down with 2 full 28-oz (796 mL) cans. Refrigerate for 5 days, turning fish daily.

Unwrap fish. Using paper towel, brush off most of the dill. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 5 days.) Slice thinly on 45-degree angle. Garnish with dill sprigs.

Additional information : Tip: Though alcohol adds lots of flavour during the curing process, gravlax can be made without it.

Nutritional Information Per piece: about

cal 35 pro 3g total fat 2g sat. fat 0
carb 1g fibre 0g chol 10mg sodium 369mg

% RDI:

iron 1 vit C 2 folate 2
All rights reserved. Transcontinental Media G.P. © 2014