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1:06 pm
Quote[...] I love Gravlax. I don’t know if Chris was aware of that fact when he shared this excellent post with me on how to make it yourself at home. [...]
12:07 pm
So, I made this for a Mother's Day brunch and it was excellent! The reduced salt and sugar let the flavor of the fish shine through and the texture was buttery. This is my new go to gravlax preparation. Thank you
12:47 am
February 22, 2010
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Jock:
Thanks for reporting back! I'm glad your brunch was a success.
It took several attempts to get the ratios just right. Any less salt/sugar and it's floppy and raw-tasting, much more and it gets that hard salt-lick taste and texture...especially on the outside.
For an extra taste spiff, try pretending it's sashimi and dipping a corner in soy sauce (gluten-free, of course), perhaps with a bit of wasabi.
JS
12:09 am
I have made this a number of times now, I use xylitol instead of sugar at 50% as it is twice as sweet. I like it a bit more salty so I increased the salt/xylitol combo by 50% the second time and it came out perfect to my taste.
I make it by placing lime slices in a vacuum bag the salmon skin side down on top of limes, then the salt sugar mix and finally the dill on top. I then vacuum and seal the bag. This way requires no trimming and the lime doesn't discolour the flesh.
Cold smoking gives fantastic results, I used grapefruit wood and smoke for eight hours then wrap and refrigerate overnight.
The unsmoked stuff goes great in som tam(Thai green papaya salad).
12:20 am
February 22, 2010
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Johnnyv:
The vacuum bag is a great idea if you've got one, as is putting the limes underneath. Do you use more lime than the recipe calls for along with more salt/xylitol?
Thanks for the report! It's good to know that there's a fully sugar-free option for the zero-carbers, and the cold-smoked version has to be interesting. I've linked your comment from the recipe.
Xylitol tastes a bit minty, doesn't it? How does it change the taste?
JS
12:54 am
I double the lime as well, but I love lime.
Xylitol is fine in this dish in my opinion it's cooling effect isn't really noticable.
I wouldn't use it to make panna cotta though.
7:49 am
Gravlax...my new candy.
I used Sockeye, which I'm usually not a fan of, but, I must say was great. Regular Ocean salmon wasn't available at Costo (it was farm raised), the Sockeye was Ocean caught.
Any-hoo, it turned out wonderful. It had a little burn, only because some the Lime pieces were a little thick, my fault. Next time, I'm trying lemon and will let you know how it goes.
Thanks again.
This website is by far one of the best Paleo blogs out there. It really gives good ammo to use on the indoctrinated and I like your writing style. Can't wait to read your book.
Carl
P.S. - I was thinking about vacuum sealing, but wasn't sure if it would hinder the process, in that it wouldn't let the excess juices run out.
5:49 pm
February 22, 2010
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Carl:
I'm glad my recipe works for you! The nice thing is that the cure overwhelms much of the taste of the fish...so if it's gone a bit whiffy (or if you don't like sockeye) you can still cure it and it'll taste fine.
As far as the lime pieces, I slice them absolutely as thinly as I can. Keep us posted on the lemon.
JS
6:48 pm
So, I made it. I let it cure for 3 days. Came out buttery smooth. I've got to tell you though, I'm not used to eating raw fish. I keep waiting to keel over or something.
Do you just keep the uneaten portion under wrap in the fridge?
9:07 pm
February 22, 2010
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Dave RN:
I'm glad it came out well for you!
This cure won't stand up to room temperature (which is why cured bacon and ham use nitrates in addition to salt and sugar), but it's fine in the refrigerator.
And yes, I just keep the uneaten part wrapped. Leftover containers work too. Anything airtight is fine.
JS
(Note: this is my opinion, and you eat any raw/cured fish at your own risk. I'm sure the USDA says you should always cook it to eleventy-million degrees.)
3:26 pm
June 5, 2011
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I keep meaning to try this. I love gravad lax. My fridge has a good space now and I'm out for most of the weekend (eating-wise), so I can donate the real estate and the time to doing this. We have pre-made gravad lax quite often, but making my own will be really cool! I'll use crushed sea salt, though. I keep in a couple of "gourmet" sea salts, Maldon and Halen Môn.
I've been to Sweden a few times . Dropping downstairs in the Hötorget in Stockholm and seeing buckets of crayfish ready for eating and slabs of salmon (lax) being sliced with such precision is a real treat. Swedes have such a cool diet; shame they're so hooked on the US for lifestyle aspirations. They'll lose it ... and once it's gone, it will be gone.
Living in the Ice Age
http://livingintheiceage.pjgh.co.uk
8:56 pm
February 22, 2010
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Glad to hear it...and gourmet sea salt is an excellent addition. Let me know what you think once you're done!
I've found that I can use about half dextrose and half table sugar without changing the taste, if I up the total amount very slightly. This will lessen the fructose load if you're concerned about that. (100% dextrose isn't as good.)
If you're used to genuine Swedish gravad lax, you might want it a bit saltier. But I recommend starting with this basic recipe and modifying it to taste.
I've also found that if the filet is so dry that the sugar and salt aren't dissolving, just a few drops of water will fix that.
JS
6:35 pm
How long do you think this stuff would last in the fridge? I made a batch but promptly forgot I made it... it's been two weeks, so I've tossed it.
But for future reference... I'm thinking a week max. But I'd love to hear some opinions.
3:03 am
February 22, 2010
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Shane:
I've served gravlax that was a week old (a week since the cure was over, not since the cure started) and was fine.
That being said, I go by smell. If it smells funny, don't eat it, and if it tastes funny, don't eat any more. Salmon has a very distinct odor when it starts to go bad.
JS
9:46 am
I was scared to open the bag after two weeks. Next time I'll be a bit braver. I need to find more ways to eat fish - can't do sushi all the time.
1:38 am
February 22, 2010
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Shane:
Once you taste it, I guarantee you won't ever forget about it for two weeks again! Usually I have to restrain myself from digging in before the cure is finished...
JS
9:54 am
[...] [Best Gravlax recipe on the Internet] [...]
9:57 am
Can you use Atlantic (farm Raised)salmon and if not what would you suggest?
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