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Author Topic: More Gravlax.  (Read 1425 times)

Animal Chin

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More Gravlax.
« on: October 31, 2014, 10:06:02 PM »

This is a gravlax nasturtium salad that I made this summer. The vegetation is from my garden and the gravlax I made from a steelhead I caught.



I basically followed Rod's recipe to cure the gravlax. I've found for me, I like a 3 to 1 sugar to salt ratio with lots and lots of dried dill and coarse black pepper in the cure. Something like 6 tablespoons of sugar and 2 of pickling salt. Skinned filets with cure in between, saran wrap, and I put a casserole dish on top with a 2.5 lb weight on top of that.

Drain and flip after 12 hours, cure for 24. I rinse with cold water after 24 hrs, pat as dry as possible with paper towels, and then re-apply a heavy coating of dried dill on both sides, coarse pepper on top, and also put on some dehydrated or fresh dill. Press down with paper towel so stuff sticks. Then I leave on rack, uncovered in the fridge for 24 hours. The gravlax is very clean and fresh tasting like this.

... or what I've been doing a lot lately is letting it dry for 2-4 days until the texture is much drier. It brings out the flavor, makes it saltier also. Great for salads and pasta, excellent on buttered toast as a sandwich to take while you fish. Protein energy!

I put it in a tupperware once I get to a texture I want to maintain.
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StillAqua

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Re: More Gravlax.
« Reply #1 on: November 08, 2014, 01:48:07 PM »

Great photo AC. Looks delicious. I usually only make gravlax for the holidays when the Danish relatives descend on us but it's great anytime. I have a couple flash/vacuum frozen sockeye fillets in the freezer for the upcoming season.   :)

I agree with drying it out after curing. I usually do it overnight in the fridge too.....improves the texture a lot.

I also do a citrus cured version with my regular gravlax, replacing the dill with grated orange and lemon peel and using half brown and white sugar. Gives a nice tang.  ;D
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