Who's the resident gravlax expert?

[Stinky The Clown]

The current Saveur has an article about it and a basic recipe. I've made it before and enjoyed it a lot. I actually like it better than lox.

The article points out that there are many variations on the basic recipe and that most of them work pretty good. The other interesting point is that farm raised Atlantic salmon, which is my least favorite kind, is the best for gravlax.

But I digress ...... what recipes do you prefer?

Have you ever used the process on a different fish? On a different protein (Chicken? Pork?)? How did that go?

[Warpy]

1. I've only done it with wild salmon

and it was a long time ago, but what I remember of the recipe was salt, sugar, cracked black pepper, and a lot of fresh dill. It wasn't difficult. I had two matched sides of fish, meat side together with the spices between, and a couple of foil wrapped bricks on the top to press them together. I also remember turning them several times to make sure the salt and sugar penetrated completely and cured the fish.

I like it better than lox, too. I served it with extra sour pumpernickel, mild cheeses including cream cheese, thinly sliced cucumber, onion and radish.

And a good time was had by all.

[wakemeupwhenitsover]

2. i've never gotten around to making it.

dh usually smokes it.

just as an aside, since salmon is wildly popular here, the paper did a blind taste test with some of the top chefs in the area. the weird thing is they overwhelmingly favored farmed salmon.

oh, and dh and i looked at the picture of the salmon. even he had a very difficult time telling them apart just from the pictures. it can be tough.

anyhoo, have fun with it. some day i'll get around to it too.

:hi:

[supernova]

3. I made it once at xmas

When I first signed up at Costco and being able to buy an entire salmon fillet was a novelty. ;-) The one I bought was farmed of course.

I think I used about 60% salt to 40% sugar though. Somehow the idea of "sweet fish" didn't appeal to me.

I put it in a big aluminum cake pan I had (the only thing big enough) laid down the seasoning mixture over it, encrusting it. Then covering it with saran wrap. I didn't have bricks, but I did use heavy cans and that worked just as well.

And I can understand using farming salmon for gravlox. Afterall, you're after the taste of seasoned flesh, so premium Coho or Chinook flavor would be lost.

It's very tasty. And one of those recipes that makes you look like such a smart ubergourmet, but takes so little effort. Love, LOVE recipes like that! I might do it again when I have another party, perhaps in the fall. I don't want fish sitting out in this 100-degree heat! :P

Try it! It's so easy.

[cali]

4. I'm no expert, but I've made it a lot. I make one version with tea and

ginger. I've used lapsang, earl grey and a tea called russian caravan with success. I use about a quarter cup of tea leaves, salt, sugar and finely chopped ginger. The lapsang produces a gravlax with a very smoky taste. The earl grey, a gravlax with a somewhat perfumed flavor.
I've also used cognac and fresh balsalm twigs. You can do just about anything you can imagine.

[Stinky The Clown]

5. Wow, that lapsang idea sounds great!

Adding a smoky flavor to gravlax will put it **way** ahead of lox!

[cali]

6. people rave about it when I make it.

give it a try. I think you'll like it. The balsalm branches also produce a delicious gravlax and a few juniper berries are a good addition. There are infinite riffs on gravlax. I think you could do an awfully good one with calvados or triple sec.

[Tab]

7. I'd like to experiment with it

I really happen to like smoked salmon, and it's cheaper than gas now. I also know of people who have done variations like salmon pastrami or jerky or something. I haven't gone that far, but basically it's an ancient curing method, and it was done by people without doctorate degrees, so it's not rocket science. Salt, time, storage, etc. I'd like to see what you could infuse it with flavors of.

[Bjornsdotter]

8. One thing not mentioned

...by anyone. You should always freeze the fish for five days to kill any parasites that may be present.
In Sweden we use salmon, trout and a type of herring typically, which ever you prefer. Obviously only salmon can be sold as gravlax, everything else would just be gravad

Skol

[Stinky The Clown]

10. How do the other fishes taste?

Salmon has a distinctive taste. Herring is usually oily and fishy (although, personally, I like it). The trout we most often see in the store here locally looks for all the world like salmon.

[Stinky The Clown]

9. Gravlax was on our supper menu tonight

Nothing too experimental. I made it according to the very basic recipe.

Salt, sugar, peppercorns, fennel seeds, caraway seeds, fresh dill, and farm raised Scottish salmon.

I left in the refrigerator for 72 hours, turning it every 12 hours, more or less. I weighted it between two plates.

When done, I rinsed it under cold water and patted it dry.

It was **wonderful**

Sparkly was a little 'scared' of it at first.

I got some bagels and cream cheese (chive and salmon, of all things).

Nirvana!

Sparkly was very smitten by it.

Now we'll experiment with other recipes for the gravlax.

[hippywife]

11. Glad it turned out so well for you.

I can say that I've never had it, and you have me curious to try it, but I don't think the DH will go for it. I dunno, might have to ask.

:hi: