Ingredients
-
2
-
1
-
2
-
5
-
1/2
-
1/2
-
3
-
2
-
4
-
3
-
-
-
-
-
Directions
Gravlax,A standard on our holiday table, either Christmas Eve or New Year’s Eve. You don’t have to buy smoked salmon – you can make your own gravlax. This version is very delicious. Count on refrigerating the gravlax with the spices and dill for 3-4 days before serving. Of Scandinavian origin.,very nice used dried dill weed gave me a chance to use morter and pesel i follewed peters idea of prep turned out very well zaar tour 6,First time I’ve made Gravlax and loved this, so much nicer than store-bought! used brandy and left for around 24 hours using the stated preparation method but then transferred to two vacuum sealed Food Saver bags and left another 3 days giving them the odd squeeze to move the brine around. That worked really well and saved removing the plastic wrap to baste each time.
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Steps
|
1
Done
|
Rinse the Fillets in Cold Water and Pat Them Dry With Paper Towels. |
|
2
Done
|
Crush the Caraway Seeds, Aniseed, Juniper Berries, Red Pepper Flakes, and Black Peppercorns Using a Mortar and Pestle. |
|
3
Done
|
or Place the Spices on a Cutting Board or Other Hard Surface and Crush Them With the Underside of a Heavy Skillet. |
|
4
Done
|
Combine With the Salt, Sugar, and Dill. |
|
5
Done
|
Place One of the Fillets Skin Side Down in a Deep Ceramic Dish Just Big Enough to Hold the Fillets. |
|
6
Done
|
Rub the Fillet With Half the Spice and Dill Mixture. |
|
7
Done
|
Rub the Other Fillet With the Remaining Mixture and Place It Skin Side Up on Top of the First, Creating a Salmon'sandwich' With All the Spices and Dill in-Between. |
|
8
Done
|
Pour the Aquavit on Top, Cover the Dish With Plastic Wrap, and Place a Heavy Weight, Such as Two Heavy Plates or a Saucepan, on Top of the Fish. |
|
9
Done
|
Refrigerate For 3 to 4 Days, Turning the Fish Every 12 Hours and Basting It With the Brine That Accumulates in the Dish. |
|
10
Done
|
to Serve, Dust Off Some of the Spices and Slice the Fish Into Thin Slices, on the Diagonal- the Way They Cut Smoked Salmon, With a Sharp Thin Knife. |
|
11
Done
|
Serve With Mustard Sauce and Dark Rye Bread, For Open-Faced Sandwiches, or With Mustard, Pickles, and Capers. |
