Cured Salmon Gavlax

  Cured Salmon Gravlax

A Recipe for Gavlax or sugar cured salmon. The same can also be done with the likes of Ocean Trout, Tuna, and the like.

Most people are more familiar with the likes of smoked and/or salted salmon. However not too many know about gavlax unless you may have come across it on the menus of some of our better restaurants. If not then you are in for one very tasty surprise.

Gavlax offers a sweeter alternative to salted/smoked, and has a physical texture similar to that of Turkish delight. All of which can be further refined to suit One's own tastes once you have mastered the basics.

All of which is actually quite a quick and easy process:

- Rub skinless salmon fillets on both sides with a mix of one part salt to three or four parts sugar (preferably brown sugar).

- Add some Dill to help give it an even more distinct taste.

- Add a dash of your favorite liqueur to the sugar and salt mix as it will top it all off in a very big way. i.e. The likes of Cointreau or Grande Marnier are great.

- Then wrap the fillets well in cling wrap plastic so as to seal the ingredients properly.

- Put on a plate and place it in the fridge for a minimum of 48hrs.

- Also put a plate on the top of the fillets as this aids with the proper curing and absorption process.

- Once ready cut as you would with the likes of sashimi tuna or smoked salmon and Enjoy!

Homemade salmon gavlax is super simple to make! You can make this recipe in the summer to eat with a nice mixed salad. You can also serve as an aperitif or a started in some celebrations. For this recipe, I used nice bunch of fresh dill and pink peppercorns to stay classic version you can also adjust the lemon zest.

I advice to take a fairly thick piece of salmon so that it is very tender and not too dry at the time of tasting.

As It's absolutely beautiful. Cheers!

Preparation Time: 25 minutes      Cooking time: 0 minutes

Rest Time: 2 Days 

Servings: 10 to 15 servings

Ingredients:

• 1 fresh salmon, skinless, about 700 to 800 g 
• coarse salt
• fresh dill
• 1 tablespoon of pink peppercorns
• powdered sugar 

Instructions:

1. In a bowl, pour the salt, sugar, dill and pink peppercorns. Mix well.
2. In a flat-bottomed dish, place the sheet of stretch film. Pour in the half salted mixture and lay the skinless salmon fill the on it. Cover it with the rest of the salt mixture and close the cling film tightly.
3. Place the salmon in the fridge for 36 to 48 hours. Turn over every 12 hours and empty the liquid that may leak out.
4. Removed the plastic wrap and rinse the salmon well in cold water to completely get the rid of salt. Wipe it with a clean dry towel.
5. You may notice that it is darker and firmer.
6. It can kept for 1 to 2 weeks in the refrigerator, covered with film.
7. You can serve the salmon gavlax in a thin slices accompanied with roasted pumpkins and even a real treat with a nice slice of fresh bread.