Lake Champlain United - Forums

This is a Gravlax recipe that I submitted to a contest in Alaska and it took 1st place. I wanted to share it with everyone.

This is a cured salmon recipe using brown sugar,lime, and tequila. Thin slice the fish and use on crackers with cream cheese, on toast tips or mixed in scrambled eggs or omlettes.

FISH
1 to 2 pound fillet of salmon with it skinned and boned

COMBINE THE FOLLOWING INGREDIENTS:
3 heaping tablespoons of freshly chopped dill
3 heaping tablespoons of freshly chopped shallots ro white scallion parts (not the green)
3 heaping tablespoons of freshly chopped parsley
Finely chopped zest of 3 limes

Layer a cookie sheet with plastic wrap and lay fillets on top. Coat both sides of the fillets with ingredients equally.

Next, mix well
Juice of 3 limes
2 Cups of brown sugar
3 cups of Kosher salt
1/4 Teaspoon ground white pepper
3/4 Cup tequila

Coat both sides of the salmon fillets with this mixture. Cover the tops of the salmon with wax paper. Place another cookie sheet on top of the fillets adn place heavy objects on top of the second cookie sheet. Severl 1/2 gallon plastic milk jugs or several bricks work well. Place cookie sheets in a refrigerator for 24 hours. Remove weights and top cookie sheet. Drain off liquid adn gently flip the fillets over on the cookie sheet.

The salmon should be ready to serve after 48 hours. If the fillets are thick, curing should be another 24 to 48 hours. It should feel firm to the touch. Remove the fillets and run ice water gently and briefly over them to get salt off. Dry fillets with a paper towel and slice thinly. Any left over Gravlax can be refrigerated for several days.

Enjoy it

Michael

How does it taste? Is it something like smoked salmon in texture??

Sounds interesting, just not too sure how it would taste.. maybe someone can
bring some to a Frostbite Shootout or DYP BBQ..

Hi Relax
Tastes like lox.
Michael

what is lox?

It sounds excellent Michael.
I do a variation on your recipe using Aquavit instead of Tequila, lots of fresh dill (3 lg bunches),
and crushed white peppercorns. I like to keep mine refrigerated for 3-4 days. Seems to get more of the dill flavor.

Matt--- check out http://en.wikipedia.org/wiki/Lox





Dill sandwich wrapped tight


Put some weight on top when in the fridge; tilting makes removing the extracted juices easy


Sliced super thin


Finished product

Yup, that's the idea Bill.
Michael

Mat,
It's kinda like smoked salmon consistency but moist. See Popster's post here to get an idea.
Michael

Thanks guys, learn something new here all the time...

MMMMM.... Yummy

This Recipe has served me well for over 20 years and started from Julia Child's recipe made with Cognac.

Somehow I was gifted a bottle of Aquavit like Bill used and tried it and it was a hit. I truly find a silkier product is had with farmed salmon but with our now alewife fed more fatty landlocks I look forward to a fine product "Farmed" locally.



Kim Sparks Favorite Gravlax








1


Atlantic salmon, fillet


1/3


cup kosher salt


1/2


cup light brown sugar


1/2


teaspoon black pepper


1


bunch fresh dill


3


ounces akvavit



Instructions

Mix the needed amount of sugar, salt and pepper using this ratio. In a stainless steel or glass dish line the bottom with 1/2 of the dill fronds. Remove the pin bones from the fillet.

Leave the skin on but scale the fillet. Evenly coat both sides of the fillet with the sugar, salt mixture. More or less mixture can be used to taste. I usually use about 1/8 inch thick depending on the fillet thickness. Lay skin side down on the dill. Sprinkle the cut side with akvavit or any other favorite booze. Top fillet with remaining dill . Cover with plastic wrap. Weight fillet evenly. I use a 25lb bag of #7 1/2 lead shotgun shot . Store in refrigerator. After 2 days pour off accumulated liquid. The 3rd day is ready for serving and keeps for a week.



I like Grey Poupon Honey Mustard and

dill weed with sliced rye bread, or homemade potato chips with sour cream.



Ice cold potato vodka shots, Sancere white wine, or a dry martini.



Amen...