Does starting your day consist of a breakfast from the same repertoire? Are you searching for that something to lift up your tired breakfast routine? Gravlax is just the ticket! Additionally it’s healthy and a snap to throw together. Sure you could buy some ready to go, but as with anything, doing it yourself produces a much more exciting product. Not to mention you save a few bucks. And believe you me, curing salmon is whole lot easier than you think!
How did we get here?
A nordic food, gravlax began out of necessity to preserve the oceans bounty many moons ago. The word gravlax translates quite literally to “buried salmon” as back in the day salmon was wrapped in birch bark, buried in the ground, and left to ferment due to the scarcity and high cost of salt. This created quite a pungent and strongly flavored fish. A much different experience than what what we know today.
As time marched on salt became much more affordable and widespread. Thus helping evolve gravlax from that of a fermented fish into one that is cured. In the process drastically improving the flavor and in turn making it the national dish of Norway and Sweden.
Lox, gravlax, or smoked salmon?
Everyone has heard of and most likely enjoyed smoked salmon. Gravlax and lox not so much. And while most people think all three of these preparations are all interchangeable terms. They in fact all have their own nuances. Let’s take a look.
Lox are the most basic of the bunch. Made simply with salt or a brine solution of salt and water. The fattier Atlantic or King salmon are preferred as they play better with the salt from the cure. However any cut, no matter what type of salmon, will work just fine.
Gravlax on the other hand employs a few more ingredients adding a bit more flavor in the process. Sugar, white pepper, dill, and the potato distilled liquor aquavit, are the most common. However juniper berries, coriander, and fresh citrus zest can make an appearance as well.
Adding smoke to either of these preparations will add yet another layer of flavor and transform them to, you guessed it, smoked salmon. And there are two distinct ways to add smoke. A low temp cold smoke (below 90ºF) which maintains the same texture of lox and gravlax or a high temp hot smoke (180ºF – 200ºF) which produces a flaky cooked consistency.
Any way you cure your salmon the main principle is the same. Draw out moisture and make your fish inhospitable to microbial bacteria.
Devils in the details
This recipe is quite simple and pretty straightforward, but as with anything there are a few things to keep in mind to ensure success.
- Make sure you’re using high quality salmon. King or Atlantic salmon is ideal but sockeye is a little more budget friendly and produces great results.
- This recipe makes a considerable amount of gravlax, but keep in mind if wrapped tightly it freezes wonderfully for up to two months. It can be scaled up or down to whatever size piece you desire using 2 parts salt to 1 part sugar.
- Using a center cut piece of salmon will yield the most consistent cure as the thinner portion closer to the tail will cure faster.
- This recipe has been dialed in using Kosher salt. DO NOT use table salt. Some people swear by using rock salt for a slower more even cure, if you choose to do so simply cure for an additional 12 hours than what the recipe calls.
- After 24 hours your salmon will be fully cured and safe to eat. If you prefer a firmer texture leave to cure an extra 12 hours.
Safety first
Starting with safe fish is clutch to avoid any issues related to parasites. It sounds scary but it’s quite easy to avoid. It’s as simple as using high grade previously frozen salmon. Most commercially available salmon has spent some time in the freezer but if you want to be extra safe just freeze yourself for a few days. Making sure you fully thaw your salmon before curing.
Don’t stop here
Thinly sliced gravlax in Sweden are served as an appetizer accompanied with rye bread, mustard sauce, and a little fresh dill. However it certainly isn’t the only way to enjoy ’em. And in addition to the lovely breakfast highlighted here, use them anywhere you would use lox or smoked salmon. Mixed with eggs and cream cheese, in eggs Benedict, or over a salad are just a few things that come to mind.
Home cured Gravlax
Ingredients
Gravlax cure
- 2 lbs salmon any type, preferably center cut
- 1 cup / 200 grams kosher salt
- ½ cup / 100 grams granulated sugar
- 1 cup fresh dill roughly chopped
- 1 tbsp roughly ground white pepper
- ¼ cup aquavit optional
Toppings per bagel
- 1 poppy seed bagel
- cream cheese
- 2 slices of tomato
- 2 tbsp minced red onion
- 1 tbsp capers
- 1 tbsp fresh dill finely chopped
Instructions
To cure
- In a small bowl combine the sugar, salt, and dill. Stir well to mix.
- Rinse salmon and pat dry. Run your hand over the salmon and remove any pin bones with a tweezer or pliers. If using aquavit drizzle over the flesh side of your salmon.
- On a clean surface slightly overlap 2 pieces of cling wrap about twice the size of your salmon and spread a little less than half of the salt mixture roughly the size of your salmon on top.
- Lay your salmon skin side down on the spread out salt. Top with the remaining salt mixture.
- Wrap the salmon tightly with the cling wrap and place into a sheet pan or baking dish. Top with something flat like another sheet pan and add some weight such as a few cans or bricks.
- Place in the refrigerator for 12 hours. After which turn the salmon over and reapply weights. Refrigerate for another 12 hours.
- After this 24 hour period your salmon will be cured. However if you prefer a firmer texture flip, reapply weights, and refrigerate for another 12 hours.
- Once you have reached your desired cure, rinse off the salt mixture and pat dry. If time allows, return to fridge uncovered and allow to rest for up to 12 hours. Doing so will let the salt distribute more evenly and dry the salmon further.
- Slice on an angle as thinly as you can taking care to not cut through the skin.
To serve
- Cut your bagels in half and toast lightly.
- Schmear each half with a healthy amount of cream cheese and top with a slice of tomato.
- Top tomato with your desired amount of thinly sliced salmon. Sprinkle on some minced onion, capers and dill. ENJOY!
Notes
- Stored in an airtight container gravlax will keep for a few days in the fridge.
- Wrapped tightly whole pieces of gravlax freeze wonderfully for up to two months.
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