Homemade gravlax salmon

2015-12-28-16.04.57.jpg.jpg

I think this has to be one of those recipes that I have tried that I presumed would be hard or would not turn out well, but ended up being fantastic. My guests raved about it and I was, I confess, pretty proud of myself. Great recipes should be shared so here it is. You can alsoΒ Β try it with tuna or cod. I tried the tuna the other day and it was lovely!

2015-12-28-17.50.03.jpg.jpg

 

Ingredients

One whole fresh salmon. Ask the fish monger to remove the heads, white scales and tail. Leave the skin on. When you get home, carefully remove the bones in the tail area. To be on the safe side, it is a good idea to freeze the salmon for 48 hours and then defrost it.Dry it well with paper towels before proceeding to the next step.

1.2 kilos of salt mixture. (To make your homemade version, mix 50 percent sea salt and 50 percent sugar).

Olive oil

Equipment

1 large tray big enough to fit the salmon fillets

2 large, fullΒ juice cartons or milk cartons

Plastic wrap

Step 1

Take the tray and sprinkle it generously with the salt mixture. It should be covered in salt.Put the defrosted fillets on the salt. Cover the fillets completely with more of the salt mixture. Now place the full juice or milk cartons on top. Wrap completely with plastic wrap so as not to let the smell of the fish take over the refrigerator.Β  Put it in the fridge for 48 hours.

Step 2

Remove the tray from the refrigerator. Unwrap it carefully and remove the cartons.

2015-12-28-16.01.53.jpg.jpg

Rinse the fillets well with cold water to remove the salt. Dry the fillets carefully and rub them carefully with olive oil. Just enough to moisturise them. They should not be dripping in oil. Wrap the fillets in plastic wrap and place them in the fridge for another 24 hours.

Step 3

Time to slice!

2015-12-28-16.02.31.jpg.jpg

DoesnΒ΄t get much easier than this! Serve with fresh dill.

2015-12-28-16.06.05.jpg.jpg

Enjoy! xxxx Natascha

 

 

 

13 thoughts on “Homemade gravlax salmon

  1. Lovely! The gravlax looks just spectacular! Oh my, and tuna gravlax too?? πŸ™‚ πŸ™‚ I’ve been wanting to try my hand at cured fish but I’ve been a bit nervous about how safe it would be–what a great tip to freeze the fish first!

  2. Looks delicious and actually not too difficult! I did it once, long time ago. I should give it another try!

Comments are closed.