WHAT IS GRAVLAX RECIPES

Name: Smoked Salmon Tartines
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 slices whole-grain bread, sliced 1/4 inch thick, toasted; 2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thicku00A0; 1 lemon, halvedu00A0; Kosher salt and freshly ground black pepperu00A0; 8 slices smoked salmon (about 8 ounces)u00A0; Gravlax Sauce, recipe follows; 1 small red onion, halved and thinly sliced crosswise in half-roundsu00A0; Dill fronds, for servingu00A0; 2 tablespoons Dijon mustard; 1 tablespoon honey mustardu00A0; 1 teaspoon whole-grain mustardu00A0; 1/2 teaspoon ground mustardu00A0; 1 1/2 tablespoons sugaru00A0; 2 1/2 tablespoons good white wine vinegaru00A0; 2 1/2 tablespoons good olive oilu00A0; 1 1/2 tablespoons grapeseed oilu00A0; 2 tablespoons minced fresh dillu00A0; 1/2 teaspoon kosher saltu00A0

SMOKED SALMON TARTINES RECIPE | INA GARTEN | FOOD NETWORK

Smoked Salmon Tartines Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

8 slices whole-grain bread, sliced 1/4 inch thick, toasted
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows
1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
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.

HOMEMADE GRAVAD LAX WITH CUCUMBER SALAD AND MUSTARD SAUCE ...

Homemade gravad lax with cucumber salad and mustard sauce ... image

Remove the mystique from this classic dinner party recipe with six simple steps for how to make gravad lax.

Provided by Simon Hopkinson

Prep Time 12 hours

Cook Time 0 minutes0S

Yield Serves 4

Number Of Ingredients 17

Ingredients

85g/3oz caster sugar
70g/2½oz flaky sea salt
2 tbsp schnapps, gin or vodka
2 tsp freshly ground white pepper
100g/3½oz fresh dill
500g/1lb 2oz centre-cut salmon fillet, skin on, bones removed
1 large cucumber, peeled, thinly sliced
1 tsp sea salt
2 tsp caster sugar
freshly ground white pepper
1-2 tbsp white wine vinegar
3 tbsp Dijon mustard
squeeze lemon juice
2 tsp caster sugar
1-2 tsp dried dill
salt and pepper
2-3 tbsp sunflower oil

Steps:

To cure the salmon, blend together the sugar, salt, alcohol, white pepper and dill in a food processor to make a paste.
Place half of the mixture into a container that will accommodate the fish snugly (say the plastic container the fish was bought in). Lay the salmon on top of this flesh-side down, press it down, then cover with the other half of the mixture, smearing it well over the surface of the fish. Secure with a lid or cling film and leave to chill in the fridge for 48 hours, turning the fish occasionally, until firm to the touch.
For the cucumber salad, mix all the ingredients together in a bowl and leave to macerate for an hour in the fridge. Drain off the liquid, put the cucumber into a serving dish and chill in the fridge. The salad should be served really cold.
For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a loose, thick dressing. You may need a little more oil. Pour into a small serving bowl.
Carefully rinse the fish under cold running water, but not so much that no remnants of dill remain. Dry with kitchen paper.
Thinly slice the gravad lax at an angle and present on a large serving dish. Serve alongside the cucumber salad and the mustard sauce with buttered rye bread.

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JULIA CHILD'S TRADITIONAL GRAVLAX RECIPE - FOOD.COM

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.
From food.com
Reviews 5.0
Total Time 96 hours 30 minutes
Calories 98.9 per serving

Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.

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