Gravlax

From now on I think every recipe should include "fat and gorgeous" in the ingredients.

Two pieces of salmon in a zip lock bag with the skins against each other and the flesh to the outside, comes out well. Instead of weighing it down, you just turn the bag over every day as it cures. The liquid from the bag is great for curing chopped onions.

From an old Joyce Goldstein cookbook: sprinkle the dill with a couple of TBS Acquavit (good) or scotch whisky (better) at the end of step 2, which adds a nice extra taste touch + alcohol dissolves both fat-soluble and water-soluble flavors (why pasta alla vodka works so well) and helps them penetrate the salmon during the cure. Also, I have seen but not tried a “Japanese Gravlax” recipe using Shisho leaves instead of dill, which is intriguing.

for whatever reason, reading this recipe was an extreme delight. "Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it." yes, for sure, gladly.

I've been making gravlax for years but prefer much less sugar. A little aquavit works just as well.

Freeze the salmon for 3 days at –18'C to kill any parasites. Then cure for no more than 2 days to get a succulent salmon, much less salty and dry than if you cure it for longer. Try various alternatives to dill, e.g. juniper berries and pink/rose pepper + a glass of gin (for the end of the year holidays), or fresh ginger and chili (for an Asian touch).

I, too, have been making gravlax for years and, like you, use less sugar; I use a 2:1 ratio of salt to sugar.

Ive been making it for years..recipe from famous chef-guy on Vancouver Island. His is similar but u also add 2 tbsp of sake or sherry or even vodka. But never for 5 days..that wud turn it into a hard texture. I do mine overnight and the next day it is perfect..shiny an slippery an cured.

After pulling worms or whatever from a fresh salmon filet I always buy fresh frozen filets. My mother is swedish and I know how to make gravlax. I have used both fresh and frozen Pacific salmon and scottish salmon. Even the FDA recommends using frozen salmon just to kill anything that may still be alive in your filet. Google salmon parasites. Freezing it kils those nasty critters. And freezing has not affected the taste nor texture of my gravlax.

I've been making gravlax since working in Sweden in the 1980s. To the recipe above, you can crush some juniper berries and a couple of table spoons of gin. Or you can add some lemon and orange zest which also enhances the salmon. I always make a double recipe and freeze half for another occasion. The Swedes serve with wasabrodt (big round hard crackers) and the traditional dill sauce.

I've made this for years. My recipe doesn't have pepper but does have red onion. The dill and onion are sandwiched between the two pieces of salmon, flesh side together. It is weighted and flipped periodically over a 48 hour period. All through the house can be heard - "Did you flip the lox?" We make about 10 pounds for our annual New Years Day brunch which has about 80 people. We never have enough left for our bagels the next day.

I have made gravlax with king salmon lots but never cured it for 5 days. 2 1/2 days is plenty. For Atlantic salmon which is fattier, 3 1/2 days is enough cure. I also wrap the fish in Saran Wrap, poke holes in the dishes for the brine to drain and turn it twice a day.

Putting dill on the fish first and then salt and sugar on top (much less sugar is good too) and this during 18 hours is enough time and keeps the fish's flavor optimal.

Been making gravlax for decades. Some tips: 1. Use brick(s) wrapped in foil as weights. 2. I ALWAYS use brown sugar, not white. Salt sugar ratio is a matter of preference. 3. A blend of coarse, cracked black, white & red peppercorns yields superior flavor results. 4. Three days is sufficient cure time. No discernible difference at day five. 5. If you have wild fennel growing around, lay some young fronds on with the dill. If not, add crushed fennel seed to peppercorn mix. Chill the vodka. Enjoy.

I was introduced to gravlax by a Swedish friend and cook extraordinaire. Her recipe is almost identical except it uses white pepper instead of black. Also, the gravlax is ready to eat after 24 to 48 hours in the salt/sugar brine. I have never cured it for 5 days. I turn it the filet once in the middle of the time. Also, gravlax is classically served with a mustard sauce: equal parts yellow mustard, sugar, oil. Mix mustard and sugar, beat in oil in a stream, add a lot of cut fresh dill.