The holidays generally bring people together to celebrate. What could be more special than preparing Gravlax for such an occasion? Gravlax is a Scandinavian method of curing salmon (lax) using salt, sugar, and a generous dose of herbs, often dill. “Grava” means ‘to bury’ which is exactly what is done with the salmon. This ancient method of food preservation has been recorded since the 14th century.
People often wonder what the difference is between gravlax, lox, smoked salmon, and Nova. Lox, is a Yiddish word for salmon and is a method of curing using salt alone which contrasts to the salt/sugar cure of gravlax. Smoked salmon is smoked either hot or cold depending on the desired texture. Hot smoked salmon is drier and flakier than cold smoked. And Nova, refers to salmon from Nova Scotia that is first cured and then smoked. Let’s face it, all forms of preserved salmon or other fish makes for a wonderful and nutritious treat.
Gravlax is very simple to make. The gravading process of curing makes for a dense, silky texture to the salmon and while doing so increases the amino acid content by 5% boosting the incredible health benefits of the fish. The curing extends the shelf life of the fish. If the cured fish is vacuum packed and frozen, it will be good for several months. Thaw in the fridge. Frozen salmon can be used to prepare gravlax but if you use frozen fish, don’t refreeze it after curing.
Holidays and parties are heading our way. Try gravlax as a treat for the family or friends.
preservingwithmartha@gmail.com
www.thevalleypreservery.ca
Gravlax (adapted from Test Kitchens of America)
(No Ratings Yet)
Loading...Ingredients
- 1 lb centre cut Grade A salmon, the fattier the better, skin on
- 1/3 cup light brown sugar
- ¼ cup Kosher salt
- A large bunch of dill coarsely chopped
- 1 tbsp vodka, gin, bourbon, or brandy
Instructions
Mix salt and sugar in a bowl. Chop dill and set aside. Remove any pin bones from the salmon and place it, skin down in a glass baking pan. Rub the fish with the alcohol (this is optional but adds to flavour and hold the salt/sugar better). Put the salt and sugar mixture on top of salmon, burying it. Cover with the dill. Place plastic wrap on top. Put a smaller pan on top with a weight. I used a large jar of dried beans, but you could use cans of tomatoes or an unopened bottle of oil or vinegar. The point is to weigh the fish down. Place in the fridge.
For each of the next three days, remove the weights and plastic wrap. Ladle the liquid over the fish. Put the plastic wrap back on and weigh the fish down.
The fish is then cured. Scrape off the excess dill and/or salt remaining on the fish. Some people like to wash the fish to remove any salty taste but that is a personal choice. Slice the salmon on an extreme bias, cutting it a thinly as possible. The fish will last for up to week in the fridge.
Serving gravlax: Traditional dark bread or pumpernickel, with a dollop of crème fraiche or sour cream, slices of salmon, radish, cucumber, chopped chives and there you have it!
No Comments