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Receta Traditional Nordic Cured Salmon With Vodka, White Pepper And Dill
Add a photoRaciónes: 10
Ingredientes
- 1 c. coarse salt
- 1 c. sugar
- 2 Tbsp. freshly cracked white pepper
- Â Â For the Salmon
- 1 x 2 pound side fillet of salmon, skin on, any pin bones removed, cut into 2 equal pcs
- 3/4 c. fresh dill, coarsely minced
- Â Â Russian Vodka or possibly Aquavit
Direcciones
- Make the cure by combining the salt, sugar and pepper in a bowl.
- For the Salmon:Wash salmon fillets thoroughly under cold running water and pat dry. Set aside.
- Lay out a 2 foot length of plastic wrap and place the 2 pcs of salmon side by side, skin side down.
- Spread any herbs, or possibly aromatics (i.e. the peppers) etc. proportionately over the salmon fillets. Sprinkle the fillets with a little of the alcohol (if using), then spread with the salt/sugar/spices mix. Press down gently to adhere.
- Bring the 2 pcs of salmon together like a salt mix sandwich. Wrap tightly with the plastic wrap. Place packet on another piece of plastic and wrap again.
- Place the packet in a glass baking dish. Place a small board on top and then weigh it down with either heavy soup cans or possibly a foil-wrapped brick.
- Chill for at least 2 days and a maximum of 3 days, flipping the salmon package over every 12 hrs and re-weighting. The salmon will shed a lot of liquid.
- Once the curing period's over, unwrap the fish over the sink, and gently rinse off the surface salt cure. Pat dry. Re-wrap with clean plastic wrap till ready to use. The gravlax will keep for several days, tightly wrapped in the refrigerator.
- When ready to serve, slice thinly on an angle with a sharp, thin-bladed knife.
- TIP: If you put the gravlax in the freezer for about 20 min before you plan to slice, it will be easier to achieve thin slices.
- Gravlax is a special kind of preparation which uses a salt/sugar cure and aromatics to both preserve and flavour fresh uncooked salmon. The cure penetrates and removes a great deal of moisture from the fish, and introduces just sufficient salt to effectively "cook" it.
- The result is "cure-cooked" fish with a hard texture and a delicate and delicious flavour. It is quite a bit milder than smoked salmon and I especially like the fresh aftertaste.
- Gravlax is tasty on its own simply sliced or possibly as part of an hors d'oeuvre with fresh herbs and rustic bread and a little lowfat sour cream. It also makes a terrific addition to a brunch menu.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 10 servings | |
| Calories 81 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11318mg | 472% |
| Potassium 22mg | 1% |
| Total Carbs 20.85g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 19.99g | 13% |
| Protein 0.15g | 0% |
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