Best 2 Citrus Cured Gravlax Recipes
Citrus cured gravlax is a Scandinavian dish of cured salmon that is flavored with a mixture of citrus fruits, herbs, and spices. It is a popular appetizer or main course, and it can be served with a variety of accompaniments, such as rye bread, blinis, or crackers. The curing process can take anywhere from 24 hours to 3 days, depending on the desired level of flavor. The acidity in the citrus fruits helps to preserve the salmon, and the herbs and spices add a delicious flavor. With a little planning, anyone can make this dish at home with just a few simple ingredients.
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CITRUS-CURED GRAVLAX WITH TOASTED FENNEL SEEDS
Provided by Joan Nathan
Categories appetizer
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
- Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
- When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 2 grams, Sodium 243 milligrams, Sugar 18 grams
CITRUS CURED GRAVLAX
Steps:
- 1. Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well. 2. Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours. 3. When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus crème fraîche with tarragon.
Tips:
- Choose the Right Salmon: Select a high-quality fresh salmon fillet with a vibrant color and firm texture.
- Proper Curing Environment: Maintain a cool and consistent temperature between 32°F to 38°F (0°C to 3°C) during the curing process.
- Generous Use of Curing Mixture: Apply a generous amount of the curing mixture, ensuring that it evenly coats the entire salmon fillet.
- Adequate Curing Time: Allow sufficient time for the salmon to cure properly. The curing time varies depending on the thickness of the fillet, but generally ranges from 24 to 72 hours.
- Regular Flipping: Flip the salmon fillet every 12 hours during the curing process to ensure even curing.
- Rinse and Pat Dry: Before slicing and serving, rinse the cured salmon under cold water to remove excess salt and pat it dry with paper towels.
- Thin Slicing: Use a sharp knife to thinly slice the cured salmon against the grain for the best texture and flavor.
Conclusion:
Citrus-cured gravlax is a delectable delicacy that combines the vibrant flavors of citrus fruits with the rich taste of salmon. With careful preparation and attention to detail, you can create this culinary masterpiece in your own kitchen. Experiment with different citrus combinations to suit your taste preferences and impress your guests with this elegant and flavorful dish. Whether served as an appetizer, main course, or part of a smorgasbord, citrus-cured gravlax is sure to leave a lasting impression.
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