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Salmon Trilogy Part Ii : Gravad Salmon

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Ingredients

Adjust Servings:
2 1/4 lbs salmon fillets, scaled, pin bones and skin removed
2 tablespoons salt
2 teaspoons salt
2 tablespoons sugar
1 teaspoon black pepper
12 sprigs fresh dill, leaves and stems, chopped
1 1/2 tablespoons lemon juice

Nutritional information

324.1
Calories
79 g
Calories From Fat
8.8 g
Total Fat
1.4 g
Saturated Fat
133 mg
Cholesterol
4823 mg
Sodium
7.2 g
Carbs
0.2 g
Dietary Fiber
6.4 g
Sugars
51.1 g
Protein
187g
Serving Size

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Salmon Trilogy Part Ii : Gravad Salmon

Features:
    Cuisine:

    We went to a Christmas party hosted by our German friends years ago and had this and I have looked ever since for the recipe. This is so easy and good (like homemade sushi ;) This is great to make up a few days before you have a party to go to. Also great on bagels with some cream cheese and capers. LOVELOVELOVE THIS!! Thanks for sharing.

    • 4365 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Salmon Trilogy (Part II): Gravad Salmon, Gravad salmon, easy to make, good for guests and can be stored in the fridge for several days It is deliciously salty Serve it with Recipe #127650 Its sweetness goes well with the flavor of the fish Serve the salmon at room temperature with bread and some dry white wine , We went to a Christmas party hosted by our German friends years ago and had this and I have looked ever since for the recipe This is so easy and good (like homemade sushi 😉 This is great to make up a few days before you have a party to go to Also great on bagels with some cream cheese and capers LOVELOVELOVE THIS!! Thanks for sharing , Very easy to make – I did manage to keep it in the fridge for the whole 3 days ! I didn’t make the recommended dressing this time, so I’ll try it next time I feel like indulging ! Yummo !!!


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    Steps

    1
    Done

    Rinse the Fish, Pat Dry With Paper Towels. Be Sure That There Are No Pin Bones Left.

    2
    Done

    Drizzle the Lemon Juice Over the Filet.

    3
    Done

    Cut the Salmon Filet in Half. Put One Half on a Platter.

    4
    Done

    Mix Together Salt, Sugar, Pepper and Dill.

    5
    Done

    Distribute This Mixture Evenly Over the Fish on the Platter.

    6
    Done

    Place the Second Piece of Salmon on Top of It and Press Together Slightly Similar to a Sandwich.

    7
    Done

    Put the 'salmon Sandwich' Into a Zip Lock Bag and Try to Remove as Much Air as Possible Before Closing the Bag.

    8
    Done

    Place the Fish in the Fridge With the Opening of the Bag Upside to Avoid Leakage.

    9
    Done

    Put Pressure on the Salmon to Weigh It Down With Some Suitable Heavy Weights.

    10
    Done

    Marinate the Gravad Salmon in the Fridge For at Least 24 Hours (if You Can not Wait), Turning It from Time to Time.

    11
    Done

    Keep in the Marinade For 3 Days For Best Results. but It Can Be Stored in the Fridge For Several Days Longer, If You Seal the Bag Carefully.

    12
    Done

    Serving: Take Out as Much Salmon as Required and Remove as Much Marinade as Possible by Using Paper Towels. Cut the Filet Into (thin) Slices. Serve When Salmon Has Reached Room Temperature.

    13
    Done

    Meanwhile You Can Prepare the Pumpkin Seed Oil Dressing (#127650). Serve Salmon and Dressing Separately.

    14
    Done

    Note: Puritanists Will Serve Gravad Salmon on Bread With Nothing Else.

    15
    Done

    Note: This Is the Second Part of My Salmon Trilogy (part I: #127652).

    Avatar Of Beyonce Carter

    Beyonce Carter

    Master of all cuisines from French pastries to Japanese sushi.

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