Gravlax

Gravlax 150 Author: Canadian Living Credits: Gravlax 150

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.

  • Portion size 50 servings

Ingredients

  • 1 tablespoon peppercorns
  • 1/3 cup granulated sugar
  • 1/4 cup pickling salt
  • 1/4 cup kosher salt
  • 2 lbs centre cut salmon fillets skin on
  • 1/3 cup chopped fresh dill
  • 2 tablespoons aquavit vodka or gin (optional)
  • 1 bunch dill sprigs

Method

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.

Nutritional facts Per piece: about

  • Sodium 369 mg
  • Protein 3 g
  • Calories 35.0
  • Total fat 2 g
  • Cholesterol 10 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Gravlax

Login