Best 2 Julia Childs Traditional Gravlax Recipes
Gravlax is a traditional Scandinavian dish consisting of salmon cured in a mixture of salt, sugar, and dill. It is typically served as an appetizer or snack, and can be enjoyed on its own or with accompaniments such as bread, crackers, or vegetables.
This article provides three recipes for making gravlax:
* **Classic Gravlax:** This recipe is a basic introduction to making gravlax. It uses a simple cure of salt, sugar, and dill, and results in a mild-flavored fish that is perfect for beginners.
* **Citrus Gravlax:** This recipe adds a citrusy twist to the classic gravlax cure. The use of orange and lemon zest, as well as fresh dill, gives the fish a bright and refreshing flavor.
* **Herb Gravlax:** This recipe uses a variety of herbs, including thyme, rosemary, and tarragon, to create a flavorful and aromatic gravlax. The herbs are mixed with the salt and sugar cure, and the fish is cured for a longer period of time, resulting in a more intense flavor.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.
GRAVLAX SAUCE
Steps:
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
MARK BITTMAN'S GRAVLAX
Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh. Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
Provided by Mark Bittman
Categories breakfast, brunch, lunch, condiments, project, appetizer
Time P1DT15m
Yield At least 12 appetizer servings
Number Of Ingredients 7
Steps:
- Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
- Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
- Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 23 grams
Tips:
- Choose the right salmon. Look for a fresh, firm fillet that is well-trimmed and free of bones. The best salmon for gravlax is wild-caught salmon, as it has a higher fat content and a more intense flavor.
- Use a good quality salt. Kosher salt or sea salt is the best choice for gravlax, as it will not overpower the delicate flavor of the salmon.
- Don't skimp on the dill. Dill is the traditional herb used to flavor gravlax, and it is essential for achieving the classic flavor. Use fresh dill, if possible, as it has a more intense flavor than dried dill.
- Be patient. Gravlax needs time to cure, so don't rush the process. The longer you cure the salmon, the more flavorful it will be. A good rule of thumb is to cure the salmon for at least 24 hours, but you can cure it for up to 5 days.
- Serve gravlax with traditional accompaniments. Gravlax is traditionally served with a mustard sauce, dill sauce, or a simple vinaigrette. It can also be served with blinis, crackers, or rye bread.
Conclusion:
Gravlax is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make and can be tailored to your own taste preferences. With a little planning and patience, you can easily make gravlax at home that will impress your friends and family.
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