Gravlax - Raw Cured SalmonTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 40 minutes + 2 days waiting time
Cooking time: None
Tip: Cannot be frozen
Difficulty: Easy
Nutritional values
per 100 g
Energy:119.8 kcal
Proteins:19.7 g
Fats:3.7 g
Carbohydrate:0.7 g
Fibers:0 g
Sugar:0.6 g
Cholesterol:72.2 mg
Sodium:711.2 mg
Calcium:12 mg
SIMILAR RECIPES
Horseradish-Crusted Salmon
Salmon Poached in Green Tea, Chamomile and Grapefruit Zest with Sauce Vierge
Wasabi Salmon Fingers in Phyllo with Kiwi Dipping Sauce
Grilled Salmon and Bartlett Pear Salad with Nuts
Salmon with Sorrel MS
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2000
g
salmon
30
ml
coarse salt
15
ml
sugar
5
ml
ground white pepper
1
bunch of fresh dill
METHOD
- Fillet the salmon if you purchased it whole, keeping the skin on;
- pat the fillets dry with paper towel but do not rinse the fish;
- choose a plate large enough to hold the fish and sprinkle with coarse salt;
- season the two fillets with salt, sugar, pepper and dill; place the first fillet, skin-side down on the salt; cover with the second fillet, skin-side out; sprinkle with the remaining salt and the dill;
- wrap tightly in aluminum foil; place a light weight on top and keep in a cool place;
- just before serving, remove the foil and scrape off the excess seasoning;
- cut on the bias into very thin slices.
SOMMELIER
A white Burgundy such as a Moreau Chablis 1997
CHEF'S NOTES
Raw cured salmon needs no sauce because of its subtle flavour and fine texture, but in Finland, the
is a classic accompaniment.
