How do I make gravalax at home?!


Question:

How do I make gravalax at home?


Answers:
google it is ur best asnwer.

good luck

First go out and catch a salmon. Clean and fillet it. Then put it in your smokehouse and smoke it. Or go to Zabar's.

What's gravalax. Never heard of it. Anything like gravy?

omg - I have a recipe that I love - I think it's one of Emerils...let me find it for you....

Okay...this is it! I have made this 3 times and it's really great!

1 medium orange, washed, wiped dry, and cut into eighths
1 lemon, washed, wiped dry, and cut into eighths
1 lime, washed, wiped dry, and cut into eighths
2 cups kosher salt
1 cup sugar
2 tablespoons cracked black peppercorns
1 (3 to 3 1/2-pound) side of salmon fillet, skin and pin bones removed, rinsed under cool water, and patted dry
1 cup roughly chopped fresh basil leaves
1 cup roughly chopped fresh dill
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh parsley leaves
1 recipe Lemon-Caper Cream Cheese Spread, recipe follows
Chopped chives, for garnish, optional
Fresh dill sprigs, for garnish, optional

In the bowl of a food processor, combine the fruit, salt, sugar, and pepper and process to a paste.

Center a 2 by 3-foot piece of cheesecloth in a non-reactive baking dish or plastic container large enough to hold the fish flat, about 9 by 13 inches. Pack half of the citrus-salt mixture onto the skin-side of the fish, spreading out to the edges, and top with half of the herbs. Place the fish skin-side down in the middle of the cheesecloth and spread the remaining salt mixture and herbs over the flesh. Fold the cheesecloth in over the fish and carefully roll and turn the fish over into the cheesecloth to completely enclose.

Top with a second large non-reactive baking dish. Place weights or large heavy cans on the second dish to weight and press the fish. Let cure in the refrigerator for 48 hours, turning once.

Remove the weights and top baking dish and place the fish on the work surface. Discard the wrap and scrape the remaining salt and herb mixtures from the fish. Rinse the fish under cold running water for 1 minute to remove any remaining mixture and gently wipe dry with paper towels. Wrap in plastic wrap, place on a platter, and freeze until firm enough to slice easily, 30 to 45 minutes. (Alternatively, refrigerate until ready to slice.)

Remove the fish from the freezer and slice the salmon as thinly as possible at a slight angle. Arrange the slices decoratively on the platter and serve with the Lemon-Caper Cream Cheese Spread.

Lemon-Caper Cream Cheese Spread:
10 ounces cream cheese, at room temperature
2 ounces sour cream, at room temperature
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped, drained capers
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon finely grated lemon zest
Pinch freshly ground black pepper

Place all the ingredients in a medium bowl and cream together using a rubber spatula or heavy wooden spoon. Spoon into a decorative bowl and serve immediately.

Yield: 1 1/2 cups

He has a few other ones that I have been wanting to try, also.
I will give you the link, so you can look at them! Enjoy!!

http://web.foodnetwork.com/food/web/sear...

I hope these help!

Tried and true recipe:

Ingredients:
2 1/2 -3 lbs...Fresh, center cut salmon with skin on
1 Lg bunch of Dill
1/4 cup of Kosher salt
1/4 cup sugar
2 TBS crushed peppercorns

1. Wash salmon thoroughly, cut in half lengthwise through center (like a fillet) remove all bones.
2. Place on piece of fish skin side down in a deep glass dish., Spread dill over fish. Sprinkle salt, sugar and crushed peppercorns over dill. Top with other fish fillet, skin side up.
3. cover with foil and weight with 5 lb weight on a board. Refrigerate for 48-72 hours, turning salmon and basting every 12 hours with juices from pan.
4. Color and texture of fish change when cured, Texture is more firm and color is darker orange.
5. To serve, remove fish from marinade, scrape away dill and spices, pat dry. Slice salmon thinly on the diagonal. Arrange on platter or plate, and garnish with lemon wedges and fresh dill. Serve with thin rye bread or crackers

Being a former chef and having been a garde manger in a number of operation and cooked with Scandinavian units.

First it is simple, none of the citrus peel and other junk, a simple mixture of dill weed, sugar, salt, corinader seeds crushed, black pepper. I treat the side of salmon with a bit of vodka or the Aquavit liquer, just pour it over the side, let it stand for 30 minutes.

Then add the spice mixture, wrap it in a double layer of plastic wrap for 2 days, let it stand at room temp, remove the spice mixture and then slice it thin, and serve it with a horseradish sauce made with whipped cream and mayonaisse or just a simple squeeze of lemon, a nice dark brown or pumpernickel bread and sweet butter for nibbling.

A nice icy vodka or a shot of Aquavit straight from the freezer is almost a must. Measurments with regards to your salt/sugar and dill mix can vary depending on the size of fish, I use 60/40 salt to sugar, a bunch of fresh dill no matter what, the pepper, coriander are a judgement thing, and the liquer soak is not nessessary, it can be mix with the rub and made into a paste.

Gravlaxs is salmon encrusted with salt sugar an dill& spices such as whole cracked peppercorns . Buy a salmon fillet at Food City, our Food City has seafood on ice),the skin has to be on ,place skin -side down mix equal parts salt & sugar for 1 kg. of fish I guess that's equal to a pound of fish; it's in metric mesurements; place sugar mixture on fillet crush dill with back of spoon , to relase the flavering( leave it whole),marinated for 12 to 24 hrs. in freg.

Ignore the others - David H above has got it spot on. Give him best answer.




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