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Thread: Gravlox Recipe

  1. #1

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    Default Gravlox Recipe

    G R A V L O X
    (Cured Salmon)
    Ingredients: 3-4 lbs. Salmon Filet (2 matching pieces)
    1 Cup Sugar (best if 1/2 brown & 1/2 regular white sugar)
    1 Cup coarse Salt
    1/2 Cup fresh chopped Dill
    2 oz. black crushed pepper
    1 tblsp. oil
    2 tblsp. gin
    Mix Salt, Pepper and sugar; rub generously into salmon, sprinkle/moisten with oil/gin mixture.
    Place1 piece of salmon skin down on a large piece of foil (large enough to wrap around both pieces when asembled).
    Spread dill evenly over 1st piece and place 2nd piece with skin facing up.
    wrap in foil and fit into a flat dish, as close as possible to fish's size.
    Place wooden board on top and weigh down with brick or similar.
    Leave in fridge for 3-4 days, turning salmon once.
    To serve, pat dry with paper towel, removing most visible dill, salt and pepper.
    Slice thinly with sharp knife, on an angle for larger slices.
    Decorate plate with lemon wedges and thinly sliced red onions, if desired.
    Serve with Cream Cheese on, toast, crackers or German whole Rhye or Pumpernickel Bread.
    - o r -
    on a plate as first course with salad and Heide's Sauce
    (very quick and easy)
    Mix 1 part Mayonaise, 2 parts Sour Cream, some dill, honey mustard, lemon juice and capers (adjust amounts to personal taste),
    a pinch each of salt and pepper. Grace

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  3. #2
    Leads by example

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    Nice recipe Tim....I'm a big fan, and this is my go to summer morning breakfast. I have also grated half a fresh beet a few times, and it's gives a nice purplish color around the edge. I know what I'm doing tomorrow now
    This isn't a test run................Enjoy er'.......

  4. #3
    Needs a new keyboard

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    TT, thanks for the refresher. Haven't made that in a good long time, but never added Gin to the receipt either.... Loved it, actually better than smoked salmon... Will have to give it a try with the gin. Again thanks for posting it...

    SkyBlue Big Game Blueticks

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