Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar.
The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
33,5574.1/5 for 9 ratings
Grade this recipe: Last modified on: July 11th 2016
For 4 people, you will need:
- 0
500 g salmon fillet - 1
200 g coarse salt - 2
150 g caster sugar - 3
1 spring onion (scallion) - 4
coriander - 5
200 g cream cheese - 6
1 teaspoon lemon juice - 7
salt - 8
pepper - Total weight: 1,180 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 12 hours 21 min. | 12 hours 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Prepare a good fillet of salmon by removing the skin, any fat (brownish) and bones. Rinse under cold water and dry with absorbant paper.
Note: Do choose the thickest fillet you can, as this is the best bit.
Note: Do choose the thickest fillet you can, as this is the best bit.
Stage 2 - 2 min.
Mix 200 g coarse salt and 150 g caster sugar together...
Stage 3
...to which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.
Stage 4 - 2 min.
Use a dish that just a little larger than the fish and spread a layer of the salt mixture in the bottom. Lay the fish fillet on top.
Stage 5 - 12 hours
Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.
Stage 6 - 3 min.
Next day, scrape the salt off the top...
Stage 7
...remove the fish, rinse well under cold running water, then dry.
Your gravlax is ready and will now keep for several days (in the fridge).
Your gravlax is ready and will now keep for several days (in the fridge).
Stage 8 - 3 min.
To make a light sauce, peel and finely chop 1 spring onion (scallion).
Chop a little fresh coriander.
Chop a little fresh coriander.
Stage 9 - 2 min.
Mix 200 g cream cheese with the chopped onion and coriander, salt, pepper and 1 teaspoon lemon juice.
Your sauce is ready.
Your sauce is ready.
Stage 10 - 4 min.
Serve the salmon sliced thinly with a little lemon juice or the light herb sauce.
Remarks
Traditionally, sprigs of fresh dill are added to the salt, but this is not essential.
Keeping:
Several days in the fridge.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,679 Kcal or 7,030 Kj | 138 gr | 168 gr | 51 gr |
| 84 % | 53 % | 16 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 142 Kcal or 595 Kj | 12 gr | 14 gr | 4 gr |
| 7 % | 4 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 420 Kcal or 1,758 Kj | 34 gr | 42 gr | 13 gr |
| 21 % | 13 % | 4 % | 2 % |
How much will it cost?
- For 4 people : 13.80 €
- Per person : 3.45 €
Note : These prices are only approximate.
Some recipes that use this recipe
Avocado with gravlax
Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
27,8524.5/5 for 11 ratings 18 min.
Source
Home made.More recipes?
This recipe uses (among others) | Salmon fillet: You can check-out other recipes which use it, like for example: Fillet of salmon meunière, Grilled fillet of salmon with corn salad cream, How to grill salmon well, Cretan-style salmon , Baked salmon fillet, ... All |
| Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Foie gras cured in salt, Preserved lemons, French bean salad with vinaigrette , Mackerel rillettes, ... All |
| Cream cheese: You can check-out other recipes which use it, like for example: Surf and turf club sandwich, Beetroot and cream cheese verrines, Like a Boursin with garlic and herbs, Baker's chicken and potato tart, Cheese and tomato tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Little lemon biscuits, Pain perdu, Home-made terrine of foie gras, Buckwheat almond biscuits, ... All |
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.75,246 14/5 for 1 ratings 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...190,522 74.3/5 for 7 ratings 4 hours 38 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.82,1913.9/5 for 18 ratings 46 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.112,4855/5 for 1 ratings 49 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.301,936 303.8/5 for 39 ratings 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question