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It makes a wonderful appetizer that goes well with crackers, rye toast, spelt muffins, horseradish sauce, or homemade mayonnaise.
GLAVLAX PREPARATION GUIDE
Homemade gravlax is really simple to make:
Over the entire salmon fillet, liberally sprinkle the cure mixture (salt, sugar, and herbs). Put it in the refrigerator for a day. Tap dry after rinsing with cold water. Place for 1 to 2 hours in the refrigerator. Slice thinly and relish.
Gravlax, or cured salmon
FREEZING AND STORAGE Gravlax keeps well in the refrigerator for a long period. It stores very efficiently. Place in the freezer for up to 2 months or in the refrigerator for up to 3 weeks. Bring it to room temperature to defrost.
Ingredients: 1 teaspoon fennel seeds for the salmon gravlax.
Coriander seeds, 1 teaspoon
juniper berries, 1 teaspoon
Black pepper, whole, 1 tablespoon
1 handful of dill, fresh
180 g salt (6.3 oz)
130 g of sugar (4.2 oz)
Smoked paprika, 1/2 teaspoon
zest of one organic lime, lemon, or orange
Salmon fillet, 600 g (1.3 pound)
MIXING METHOD CURE To a pan, add juniper berries, coriander seeds, and fennel seeds. After about 30 seconds of cooking over low heat, remove from the fire and pulverize them in a pestle and mortar. Slice the dill up thinly. Salt, sugar, and smoked paprika are combined in a small bowl by stirring. Stir in the pulverized nuts, berries, and lime zest after adding everything else.
REFINED SALMON On a parchment-lined baking sheet, distribute half of the cure mixture. Salmon should be placed skin-side down on top of the cure mixture. Spread the remaining cure mixture over the salmon and massage it into the fillet, making sure to cover as much of it as you can.
The salmon fillet is vacuumed with a vacuum cleaner. We employed a strong Slovenian vacuum cleaner from Status Metlika, the SV2000. Put in the refrigerator for 24 to 48 hours.
SERVE Take the chilled salmon fillet out of the cure. To completely remove the cure mixture from the salmon, remove the vacuum bag and rinse it under cold running water. Utilize a paper towel to tap dry. Place in the refrigerator for one to two hours on a wire rack or a large tray. Gravlax should be served thinly sliced using a very sharp knife.