The Finished Gravlax

Here is the completed Gravlax.......

I got several Sockeye salmon fillets.........



Mixed together some kosher salt, sugar, lime zest, orange zest, lemon zest, dill and vodka together.



I covered the salmon with the cure and wrapped them tight in plastic wrap.



After wrapping the salmon in plastic wrap I laid it in a glass baking dish and put another baking dish on top of it (nested together so that it would compress the salmon). Put four large cans on top of the dish and put it in the frig. (Wednesday Night)

Here is the salmon unwrapped from the plastic (Friday night).....



And with the cure scraped off with a fork ................



I rinsed the salmon under cold water and patted dry. I was very surprised by the texture. The salmon had become very dense and stiff. Almost no moisture.



Here is some shaved paper thin.



Excellent flavor. Maybe a little too salty but you can definitely taste the flavor of vodka, dill and citris. I might have also compressed it a little too hard during the curing process. Still, it has a wonderful flavor. I will serve it tomorrow with a lemon caper sauce.

I've never had that, but it sure looks good.

When my MIL does it, I don't she compresses it.

Oh man!

Great job, Blues - it looks wonderful, and with the lemon caper sauce ... SO good!

Lee

nice job, blues! the lemon caper sauce sounds great with it. it'll help balance out some of the salt. well, so long as you don't make the sauce salty. the citrus will be complimentary.

i think i need to give gravlax another go soon. thanks for the food porn and inspiration.

Blues, magnificent! A suggestion for your next version...save some of the cure. Don't wipe it all off. It will make for a wonderfully colourful slice.

It is often the problem with gravlax or lox for that matter that it can be way too salty. You might want to look for a recipe that has less salt in it.

I researched how to make gravlax and some compress it and some don't. I think that next time I make it I will try it without any weights on top to compress it.

Miniman said:

When my MIL does it, I don't she compresses it.

Click to expand...

Here is how I served the Gavlax tonight. I served it with lemon caper cream and some toasted baguette's. I drizzled some EVOO and fresh ground pepper on top of the Gravlax. Great flavor.


__________________

You inspired me! I have a bit of salmon brining in the fridge as we speak.
Turns out my wife LOVES Gravlax, so here's hoping it is up to her standards.
I just went with the basic salt, sugar, pepper and dill blend, per her request.

Thanks Blues Man!

Looks wonderful!!

Question: After it's cured, etc., how long will it "keep" in the fridge?