You are here

Gravlax - Part 2 Finishing

Food.Wishes's picture
Gravlox, or Gravlax, as it is also spelled, has a very interesting translation. It was originally made by Scandinavian fishermen who coated the salmon with a salt and sugar mixture and buried it in the sand to "cure." So the term Gravlax comes from the word “grav” which means grave, and the word “lax” which means salmon. So there you go, with trivia like that, you’ll kill at that next dinner party! Now, what I’m trying to do in this demo is to use the classic Gravlox technique, but use a smoked salt in the curing mix to achieve something that will be very close to the store-bought, and VERY expensive, smoked salmon. Lots of people try to smoke salmon at home, but they are using a high-temp smoker which basically just produces cooked salmon with a smoked favor. Now there’s nothing wrong with “hot-smoked” salmon, but what I’m after is that soft, buttery texture of the “cold-smoked” salmon that is sold commercially. I think this just might work! Anyway, check out part 2 and in a few days I’ll show you the results. I will be selling my smoked paprika salt on the site soon, but until then you can use the ingredients I’ve listed below. Safety Note: If you are worried about eating “raw” salmon, relax. This is technically raw, but “cooks” as it cures in the salt and sugar mixture. Also, you bought top-quality salmon, of course. To be really safe, you can buy frozen wild salmon and thaw that; the freezing process kills any chance of dangerous parasites, etc. By the way, that’s why many Sushi Bars actually use pre-frozen fish.
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Scandinavian
Course: 
Appetizer
Feel: 
Rich
Method: 
Curing
Ingredient: 
Salmon
Subtitle: 
European Smoked Salmon
Making Gravlax or smoked salmon, Scandinavian style, at home is a way to show off your culinary skills! You don’t need a smoker or smoking liquid. The result of curing the salmon in salt, sugar and smoked paprika, for two days gives a beautiful piece of fish that is almost similar to the cold smoked salmon that is very close to the store-bought, and very expensive, smoked salmon. What a fantastic way to impress guests this holiday season by serving homemade Gravlax, on top of toasted bread, crackers, etc.

Rate It

Your rating: None
3.833335
Average: 3.8 (3 votes)

1 Comment

Pete S's picture
Thank you for this video. Most helpful and looks great.