GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE EASY HOMEMADE GRAVLAX / GRAVLOX - 2021 Version
GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE HOMEMADE GRAVLAX / GRAVLOX - 2021 Version
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How to Make Martha Stewart's Gravlax | Martha's Cooking School | Martha Stewart
Gravlax is a cold-cured salmon appetizer served thinly sliced with a mustard sauce drizzled on top. Although it may seem like a complex process, gravlax is surprisingly easy to make at home by curing, and it's one of Martha Stewart's favorite preserving methods for seafood.
#MarthaStewart #CookingSchool #Salmon #Seafood #Gravlax #Scandinavian
Get the recipe at:
00:00 Introduction
00:38 How To Make Dry Marinade
1:44 How To Cure Salmon
2:52 How To Prepare Cured Salmon
5:08 How To Slice Salmon
5:51 How To Make Toasts
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How to Make Martha Stewart's Gravlax | Martha's Cooking School | Martha Stewart
First time making Gravlax | Here're a few TIPS
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My Skillshare:
Ok, I’ve been dying to try the curing method for ages. Today was finally THE DAY! I was making Gravlax the very first time, also referred to as Gravlox, Lox and even Lax…
Short summary – it was an overall success, but if you are reading this, you’ve probably already watched the video and know it. You would also know, that in this video I’m sharing with you what I’ve learned about the theoretical part of the process (what it is and where it comes from), some facts about the dry and wet cure, the general recipe and my suggestions on the flavouring agents.
It is my intention to learn new culinary techniques and try new recipes/cuisines, every week, and attempt to master them with time, and most importantly share this experience with you! If you are interested in such a recurring theme on my channel, send me your ideas in comments below. Let me know, what should I learn next! I’m always Up for a challenge!
Next, after making this Gravlax (cured salmon), I’m planning to attempt to cold smoke it! And also, I want to cure some vegies… do you have any tips for me?
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Ingredients that I’ve used to make Gravlax:
- 400 g Salmon fillet
- 80 g Kosher coarse salt
- 40 g Sugar
- 1 tbsp Dry bay leaves
- ½ tsp White peppercorns
- 1 tbsp Dry onion flakes
- 1 tsp Dry rosemary
- 2 Cloves
IMPORTANT TIP (what I’ve learned):
1) They say you should keep the skin on fish fillet, when you cure it. Supposedly, it’ll help to hold the shape. Maybe… but I’ve used a salmon fillet with a skin off, and it kept the shape just fine.
2) What’s more important when thinking about the shape of the final product is neat filleting. The fillet that I’ve received from my local supermarket was not very neat. Whoever was working on it, had pulled out the bones in the wrong direction, creating huge holes, that at the end impacted negatively on the overall look and shape of my cured salmon.
3) Salt volume must comprise at least 20% of the fish net weight, in order for the fish to properly cure.
4) Some say to use the same amounts of salt and sugar, but I’ve used only half, based on my logical thinking about the role of sugar in the whole process. At the end, I’m not sure, if I’ve made a right decision. Next time, I will try again with equal amounts of salt and sugar, and I will let you know if there is a difference.
5) The length of time that you should cure your fish for in the fridge depends on the thickness of the fillet. Mine originally was about 2-3 inch, and I will say that 2 days is definitely way too much. 18-24 hours would have been just fine.
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| First time making Gravlax | Here're a few TIPS |
#HowtoMakeGravlax #Gravlax #HowToCook #Gravlox #Lox #Lax #CuredSalmon #HowToCureSalmon #HowToCureFish #CuredFish #DryCure #CureWithSalt
Cured Salmon Recipe | How to Make Gravlax
Cured Salmon also known as gravlax or Gravad lax is a Nordic dish consisting of raw salmon, cured in salt, sugar. In the past this was a way to preserve food, but nowadays in considered high quality food that usually served in parties and Holiday as an appetizer. This recipe shows you how to make easy and delicious cured salmon, in addition I'll show you how to make one of favorite sandwiches - salmon lax bagel. Great salmon bagel recipe that you will want to share with your friends and family.
Printable Version:
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Recipe
Ingredients:
2kg (4.4lbs) fresh Salmon, boneless and skin on (one big fillet)
250g coarse salt
250g sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1/4 bunch dill, roughly chopped
For serving:
Bagel
Cream cheese
Red onion
Capers
Dill
1. Roughly crush peppercorns and coriander. Set aside.
2. In a large bowl mix salt, sugar, crushed peppercorns and coriander, chopped dill.
3. Place the salmon in a big shallow dish/tray, skin side down. Spread salt-sugar mixture over the salmon.
4. Cover with plastic wrap and place in the fridge for 12-24 hours (read notes).
5. Unwrap salmon (some liquid will have collected on the bottom; this is normal) scrape off salt then rinse. Pat dry.
6. Using a very sharp slicing knife, Slice thinly on an angle.
Noted:
• I don’t recommend using table salt, use only coarse or rock salt.
• Curing time depends on curing level you want to achieve, after 12 hours the fish will be firm but still slightly “raw” in the center. After 24 hours the fish will be firmer. I recommend to taste the fish after 12 hours and decide if you want keep curing or you prefer this curing strength.
• For more flavor you can add to the salt-sugar mixture some lemon/orange peel.
• You can use smaller portion of fish.
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GRAVAD LAX marinated SALMON | Grav Lax | Bart van Olphen
Hi guys, I'm back with a video from Alaska, from the gorgeous surroundings of Cook Inlet! My local friend Brian Chase caught a wild sockeye salmon for this stunning GRAVAD LAX recipe. This traditional Scandinavian recipe is often served at Christmas dinners! Making gravad lax takes a bit of time, but isn’t complicated. And the rich tasting results are definitely worth it!
Find the recipe here:
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Thumbnail/image by David Loftus - davidloftus.com Video by Bart van Olphen