Cured Salmon You Can Make In Just 10 Minutes! скачать в хорошем качестве

Cured Salmon You Can Make In Just 10 Minutes!

Gravlax or Gravad Lax is a simple cured salmon. No smoking involved, therefor it's perfectly suited for those without a smoker. Great for breakfast and great for appetizers or snacks. Gravlax is easy to make and can be uses anywhere you'd use smoked salmon. 👉 See other preserved things:    • Preserved   Ingredients: Salmon Fillet. Preferably a thick variety. If not using an entire fillet, equally sized portions work too. 2 tbs brown or white sugar per lb of fish 2 tbs coarse or kosher sea salt per lb of fish 2 tbs chopped till fronds per lb of fish (more or less to taste) Method: ➡️ Clean the fish fillet and remove any remaining pin bones ➡️ Cut the fillet in two equally sized portions so they stack on top of each other (only needed if using a whole fillet, otherwise use equally sized portions) ➡️ line a shallow pan, baking sheet or similar shallow vessel with plastic wrap large enough to wrap the pieces of salmon when stacked on top of each other. Use several pieces and stick them together if needed. ➡️ mix the salt, pepper and dill - or just mix salt and pepper and sprinkle the dill over individually ➡️ spread 1/4 of your mix on the plastic wrap, add the first portion of salmon skin side down. Sprinkle half of your mix on top, spread and top with the second portion skin side up. Now sprinkle and spread the rest of your mix on top. ➡️ wrap the stack tightly in the plastic wrap. ➡️ leave in the shallow pan, top with a board or piece of wood and place weights on top (i.e. large tomato cans, a brick etc.) ➡️ cure in your fridge for 1 to 2 days depending on thickness of the salmon fillet. ➡️ remove plastic wrap, brush and rinse off. Pad dry. ➡️ Enjoy! Swedish mustard sauce to go: 2 tbs mild Swedish mustard (good replacements are a mild German mustard or the IKEA mustard. In a pinch use honey mustard, which is a bit too sweet but works -) 1 tsp Dijon mustard 2 tbs sugar 1½ tbs red wine vinegar salt, white pepper 200 ml / 1 cup neutral tasting oil (avocado oil, canola oil etc) chopped dill Mix all ingredients but the oil and the dill together. Now slowly drizzle in the oil while whisking. It's essentially a mayonaise, so go real slow in the beginning and once an emulsion forms you can pour more oil. Last mix in the dill. A good replacement for Swedish mustard is a mild German mustard (can be found at places like Cost Plus - look for mild Löwensenf). IKEA sells a very good replacement too. In a pinch you can use regular honey mustard. It's a bit too sweet so I'd reduce the sugar to 1 tbs. Attributions: Gravad Lax Photo: By Kgbo - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index... Gravlax photo: Image by zinkevych on Freepik https://www.freepik.com/free-photo/cl... Salmon Photo: Image by topntp26 on Freepik https://www.freepik.com/free-photo/fr... Salmon Photo: Image by freepik https://www.freepik.com/free-photo/go... Tags: #curedsalmon #gravlax #recipe #fromscratch #cookingfromscratch