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 Post subject: Gravlox
PostPosted: Fri Dec 19, 2008 7:36 am 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
:D
Thanks for this topic. I have lots to learn in this area, but I enjoy pressure canning for the kids.

Made gravlox this week. This is very easy & very economical to make. I freeze it in 4 oz portions, but most of this batch will be gone thru the holidays. This is a RR recipe, forgive me, but it is very tasty.

Mix sour cream, fresh dill & lemon juice. spread on a thin crust baked Boboli. Cover with lox & top with English cucumber, finely chopped red onion & capers. Cut into 16 square pieces.
Kathy


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 8:05 am 
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Posts: 264
I've always wanted to make this, but have been leery. How does gravlox compare to other preserved salmons? For example, over at Ruhlman's blog, he talks about taking a piece of salmon and packing it with equal parts of sugar and salt, adding some flavoring (lemon zest, dill, etc.) wrapping, and letting it sit for 24 hours. Is it really this easy?

Maybe I'll try it for the holidays.

trink.


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 8:30 am 
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Joined: Thu Dec 18, 2008 4:47 pm
Posts: 104
Location: New York outside NYC
It really is that easy.

My wife does at least one side of salmon for every party we do.

Thanksgiving was a horseradish based cure.

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I also post elsewhere as Charcuteire (with misspelling) and have a blog under that name.


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 9:13 am 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
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It is that easy. You weigh it down with cans while it is curing. It scared me at first, but after reading many recipes for this, I felt comfortable that it was safe. It really is tasty & way less costly than those 4 oz pkgs at the store.
Kathy


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 10:02 am 
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Posts: 264
Kathy, where did you find the RR recipe. I looked at FN but couldn't find it. Otherwise, there are a lot of recipes around, maybe I'll try CI's or even easier Ruhlman's. Thanks.

trink.


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 10:06 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Boy, I haven't made gravlox in ages...good idea as an app for the holidays given my quasi-vegetarian guest.

Amy


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 11:21 am 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
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This is from Fish without a doubt

1 c Kosher salt
3/4 c sugar
1/2 c chopped dill
2 T toasted coriander seeds, ground in a spice grinder
3 lb wild salmon
Mix the salt, sugar, dill & coriander in a bowl

I use a pyrex 9 x 13 pan. Put 1/3 of the mixture on Saran wrap in pan. Then put the salmon in & the rest of the mixture. Cover completely - top & bottom with saran wrap. Put a dish or pan on top of the salmon & put a couple of heavy cans on top . Put in frig for 36 hours. Rinse & thinly slice on the bias.

Here is the RR recipe - please don't tell anyone

12" thin crust pizza shell - Boboli
1/2 c sour cream
1/2 lemon juiced
2T chopped fresh dill
1/3 lb lox - actually her recipe calls for smoked salmon, but I don't like that as much

Crisp pizza crust 5 min @ 400.
Mix sour cream with lemon juice with dill
On a cool crisp pizza shell spread the sour cream.

Top with salmon
1/4 English cucumber thinly sliced
1/4 red onion, finely chopped
3 T capers

Cut into 16 squares for serving.
Enjoy
Kathy


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 12:48 pm 
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Joined: Thu Dec 18, 2008 4:47 pm
Posts: 104
Location: New York outside NYC
SALMON CURED WITH HORSERADISH AND DILL

Adapted from Gordon Ramsey by my wife

2 Tbs. Coriander Seeds
2 1 ½ lb skinless salmon filets
4 Tbsp sugar
8 Tsp. Sea Salt
1 Tsp Coarsely Ground Black Pepper
8 Tbsp Prepared White Horseradish
2 C. Chopped Fresh Dill

*Toast coriander seeds in heavy small skillet over medium heat until fragrant and slightly darker – about 4 minutes.
*Cool.
*Crush Seeds in a Ziplock with a mallet
*Place Salmon on work surface, trim any side flaps, bones or dark portions
*Mix sugar, salt, pepper, and crushed coriander steeds together. Divide into thirds.
*Place one third of salt mixture in the bottom of a Pyrex dish, large enough for the fish. Add one third of the dill
*Spread one side of a fillet with 1/3 of the horseradish, and place, horseradish side down, on top of the salt mix and dill.
*Spread 1/3 of the horseradish on the top side of the fillet.
*Cover with 1/3 each of the salt mix and the dill.
*Place second fillet over first. Spread 1/3 horseradish on it.
*Cover with last 1/3 each of the salt mix and the dill.
*Cover with plastic and weigh down with large cans of tomatoes, or the like. Refrigerate.

After 24 hour, pour off excess fluid. There will be quite a bit. Return to refrigerator and continue to turn every 24 hours for a total of 4 -5 days.

Remove from refrigerator and scrape off all of the coverings. Slice thinly.

Salmon will keep for several days in the refidgerator and will also freeze.

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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 12:54 pm 
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Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
There is also a good looking recipe for Gravlox in the CI Restaurant Favorites at Home cookbook (I got the book for less than 10 bucks at Barnes and Noble clearance last year).


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 Post subject: Re: Gravlox
PostPosted: Fri Dec 19, 2008 1:47 pm 
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Posts: 5280
Location: Portland, OR
All,

For an extra kick, a Norweigan chef showed me that he adds a little aquavit to his gravalax marinade.

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