HOW LONG DOES GRAVLAX LAST RECIPES

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GRAVLAX | MARTHA STEWART



Gravlax | Martha Stewart image

Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on a piece of pumpernickel bread with dill butter (mix softened butter with chopped fresh dill).

Provided by Martha Stewart

Categories     Appetizers

Yield Serves 16

Number Of Ingredients 8

1 (8-pound) boned salmon, cut into 2 fillets, skin on
1/4 cup whole anise seeds, toasted
1/4 cup whole caraway seeds, toasted
1/4 cup freshly ground black pepper
1 cup sugar
1/2 cup salt
5 large bunches of fresh dill, coriander, or chervil
1/4 cup vodka, aquavit, or gin

Steps:

  • Place salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together anise seeds, caraway seeds, pepper, sugar, and salt.
  • Place one fillet in a large glass or enamel pan. Cover with spice mixture. Spread dill on top of spices, then pour vodka or other liquor on top of dill. Place second fillet on top of the first, in the opposite direction (head to tail).
  • Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish to weigh it down, and place both pans in refrigerator.
  • After 12 hours, remove fish from the pan, turn it over, and rewrap tightly with new plastic wrap. Replace weighted pan on top of fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours.
  • After 4 days, remove fish from refrigerator, unwrap, and transfer to a parchment-lined baking sheet. Remove top fillet, and scrape dill and spices from the surface of both fillets.
  • To serve, slice each fillet on the diagonal into thin pieces.

CURED SALMON GRAVLAX | JERNEJ KITCHEN



Cured Salmon Gravlax | Jernej Kitchen image

Cured Salmon Gravlax is an amazing Nordic appetizer, that is easily prepared at home. Tasty, fresh and irresistibly delicious.

Provided by Jernej Kitchen

Total Time 15 minutes

Prep Time 15 minutes

Yield makes 500g gravlax (approx. 1 pound)

Number Of Ingredients 10

1 tsp fennel seeds
1 tsp coriander seeds
1 tsp juniper berries
1 tbsp whole black pepper
1 handful of fresh dill
180 g salt (6.3 oz)
120 g sugar (4.2 oz)
1/2 tsp smoked paprika
zest of one bio lime (or lemon / orange)
600 g salmon fillet (1.3 pound)

Steps:

  • Add fennel seeds, coriander seeds and juniper berries to a pan. Place over low heat and cook for about 30 seconds, then remove from the heat and crush them using a pestle and mortar. Finely chop the dill. In a small bowl stir to combine salt, sugar and smoked paprika. Add the ground seeds and berries and zest of one lime, stir to combine.
  • Sprinkle half of the cure mixture over a baking sheet lined with parchment paper. Place the salmon on top of the cure mix skin side down. Sprinkle the rest of the cure mix over the salmon and press the cure mix into the salmon fillet so it incorporates as much of the mixture as possible. Transfer the salmon fillet to a large vacuum bag, making sure the fillet is covered in cure mix. Vacuum the salmon fillet using a Vacuum machine. We used a powerful Slovenian Vacuum Machine SV2000 from Status Metlika. Place in a fridge for 24 - 48 hours.
  • Remove the cured salmon fillet from the fridge. Open the vacuum bag and rinse the salmon under cold running water to remove all the cure mixture. Tap dry using a paper towel. Place on a wire rack or large tray and place in the fridge for 1 - 2 hours. Use a very sharp knife to thinly slice the gravlax and serve.
  • You can serve your Salmon Gravlax immediately or vacuum it again and store it. Store in a fridge for up to 3 weeks or place in the freezer for up to 2 months. Defrost by bringing it to room temperature.

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Total Time P2D
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  • To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.
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