Gravlax #SundaySupper

Gravlax (4)

Gravlax (3)

Our 4th of July menu was anything but classic Americana fare: Brazilian cocktails, Scandinavian cured fish, grasshopper pie…plus something to throw on the grill. Certainly a mish-mash of recipes from across the globe. But I had my reasons for such a menu…we gather with our neighbors each Independence Day for a pitch in dinner and fireworks. It’s the perfect time to test out some recipes for the blog…like this gravlax. My friends, unlike my family, will eat anything…and they are so proficient at giving me quotable reviews….an improvement over the “good stuff” or “you don’t have to make this again” that I get from my crew. Our #SundaySupper theme this week is canning, freezing and preserving. I am currently in northern Wisconsin for a family vacation along with my mother-in-law, brothers-in-law, their wives and my nephews. Cut off from cable TV, cell phones and the Internet, I wasn’t sure whether I should participate…but when I thought of preserving in a more general sense, my mind drifted to the gravlax..which has been on my foodie bucket list for years. The first gravlax recipe goes back to the Middle Ages when fishermen salted salmon and buried it in the sand to ferment. Nowadays, salmon fillets are coated with a salt and sugar mixture then topped with dill sprigs. Mine received a sprinkle of Cognac before hanging out in the fridge for half a week. The fillets were weighted down (I used two cast iron popover pans), then flipped every 12 hours…and the salmon is eventually cured via osmosis.

Gravlax (2)

I knew I had a winner when one of my guests commented, “Great smoked salmon,” with Bill chiming in, “I hope there’s more of this.” Yes, Mr. Picky Pants was eating raw, cured salmon…whoa. Maybe he will eat fennel again one day…or mint…or nuts…or pineapple. I can dream, can’t I? Please scroll down to see all the marvelous home preserved recipes from my Sunday Supper friends!

Gravlax
 
Ingredients
Inspired by recipes from Emeril and Julia Child
  • 4 pounds boned salmon fillets, skin on
  • 1 tablespoon freshly ground black pepper
  • ½ cup sugar
  • ¼ cup kosher salt
  • 3 bunches fresh dill
  • 2 tablespoons Cognac
Instructions
Inspired by recipes from Emeril and Julia Child
  1. Wrap baking sheet in plastic wrap, then line with parchment. Place fillets baking sheet, skin side down. Remove any bones.
  2. Mix together pepper, sugar and salt. Sprinkle over fillets. Place dill over salmon, then drizzle with Cognac.
  3. Cover with plastic wrap, then top with another baking sheet. Place a heavy object on top of the second baking sheet (I used cast iron popover pans).
  4. Every 12 hours, flip the salmon pieces and cover with new plastic wrap. Continue for a total of 3-4 days.
  5. To serve, scrape off dill and spices. Pat dry. Slice thin pieces on the diagonal.
Prep time: 20 minutes
Total time: 4 days
Yield 15-20 servings
I’ll be unplugged for the next week…reading, boating, hiking, swatting mosquitoes and toasting marshmallows over our evening campfires. Feel free to leave questions or comments…I”ll check them out upon my return. Be sure to visit the blogs below to see how they Preserved the Harvest: Cool Condiments: Chow Chow Relish from Magnolia Days Homemade Hot Dog Relish from Juanita’s Cocina   Fabulous Fruits: Apricot Ginger Jam from Happy Baking Days Banana Jam from Killer Bunnies, Inc Blueberry Cheesecake Ice Cream from Gotta Get Baked  Blueberry Lemon Basil Jam from Daily Dish Recipes Candied Watermelon Rind fromWhat Smells So Good? Fig and Strawberry Jam from Jane’s Adventures in Dinner Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks Mulberry Jam from Curious Cuisiniere  Quick Peacharine Chutney from Shockingly Delicious Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi Strawberry Butter from The Urban Mrs Other Outstanding Recipes: Fireweed Jelly fromThe Foodie Army Wife  Flavoured Butters from Small Wallet, Big Appetite Gravlax fromThat Skinny Chick Can Bake Vivacious Vegetables: Corn Cob Jelly from Blueberries and Blessings Deep South Dilly Beans from Eat, Move, Shine Fermented (Sour) Pickles from Growing Up Gabel  Fire Roasted Salsa fromPeanut Butter and Peppers Hot and Spicy Giardiniera from The Messy Baker Hot Italian Giardiniera from Healthy. Delicious. Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM Refrigerator Dill Pickles from Country Girl in the Village Spicy Sweet Tomato Chutney fromFood Lust People Love Traditional Escabeche (Pickle) fromBasic N Delicious Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Comments

  1. Sure is a beautiful color! Have a great vacation:@)

  2. Making my own cured salmon has been on my bucket list forever, too, Liz. Yours looks gorgeous – I mean, really! That color is phenomenal! I would have been sitting right beside this plate, waving people off in the hopes of having it all to myself.

  3. Say hello to Wisconsin for me Liz! You really out did yourself on this one. Once again, I wish we were neighbors!

  4. This with a bagel and cream cheese is pure joy!!

  5. I’ve never heard of gravlax before but it sounds like it gets a taste similar to smoked salmon. I’ll have to give this one a try once we get a new refrigerator downstairs so I have room to store it for half a week. It looks delicious!

  6. Wow, I love the recipe. It’s so different! Perfect for topping on a bagel!!

  7. Thank you so much for your loyalty and your continued commenting on my blog Liz, we’re going through some issues and its been rather difficult to manage both the blog and keeping up the comments. I really appreciate it.
    I was thinking about smoking a salmon for my upcoming benchmark birthday bash but I may have to cure it instead! The colour is incredible!

  8. I’m making my first lox today! LOVE yours!

  9. One of our favorite dishes. I’ll be trying this version soon! We’ve always used Ryan Nelson’s recipe from when he was at Oceanaire. It was published in the Sunrise cookbook. It’s VERY good but my guess is this recipe allows the salmon to shine more brightly. Hope you’ve had a fabulous time up north 🙂 Hugs!!!

  10. I think I could eat these just as a snack!

  11. This sounds like a winner to me! Beautiful presentation. lol My Husband is a Mr. Picky Pants too.

  12. I still need to try my hand at making this.

  13. Oh yeah! This is right up my alley. I can imagine this tossed in a salad, covering my cream cheese bagel, with some capers and oh my! Just fantastic!

  14. This was a complete weakness of mine growing up – if it was on a buffet I’d hoover it like nobody’s business!

  15. I’ve never made gravlax, and really need to someday. It’s such good stuff! Yours looks terrific, and you’ve inspired me. It’s not going to happen this year, but maybe next! Really nice – thanks.

  16. We buy this and my family adds it to their sandwiches a lot. It looks easy, I need to try it at home someday..

  17. Diana @EatMoveShine says:

    This is incredible, Liz! I’m drooling over those beautiful colors, and that dill. I’m making this the next time I see my Pop. He grew up on this stuff, and I’m sure it will make him so happy! Thank you! 🙂

  18. Did you say Brazilian cocktails!?!?!? I can think of nothing better 😀

  19. I made this many years ago and loved it. I haven’t made it since but this would be a nice dish to make for an upcoming holiday. I haven’t seen this recipe but it sounds delicious and looks perfect. This would be a huge hit with my family – the one I grew up with. Thanks for sharing. I’ll be sure to save this and surprise everyone with it.

  20. This is lovely!

  21. Ah, the great gravlax or lox debate! 🙂 We’re of the non-dill eaters but frankly, I’ll take cured salmon any which way!

  22. Thank you for the intro to gravlax, Liz. Salmon sushi and lox have long been a part of this Ninja Baker’s diet. But that is so interesting to learn of the tradition of gravlax….I do very much like your improvement of Cognac to the mix =)

    P.s. Love the recipe for your grasshopper pie. I bet it’s tantalizing and terrific, too!

  23. I need to make me gravlax. This looks so fresh and delicious!

  24. Wow, seriously impressed that you made homemade Gravlax. Looks awesome!!! Have fun on your vacation 🙂

  25. This is something that I’ve always wanted to make! Now that I can get wild salmon at Costco, I think it’s time to give it a try. Thanks for sharing you recipe and method! I could make Bobby very happy with this. 🙂

  26. What a great looking cured salmon!

  27. What a gorgeous delicious colour 😀

    Cheers
    CCU

  28. Wow, this cured salmon looks fantastic! I love the beautiful color 🙂

  29. Gravlax is one of my husband’s favorite dishes…it looks great.

  30. I have always been intrigued by gravlax – now I will have to try it! Great recipe!

  31. This looks so yummy!!! Mr. P would love this!

  32. This looks amazing, Liz. Love the color of that salmon! Throw that on a bagel with some cream cheese and capers and I would be in heaven!

  33. This is such a pretty recipe to make! I wouldn´t eat it, but I made fish so many times for others, it might as well look wonderful as this one. Enjoy your vacation my friend!

  34. Way to go Bill!

  35. I love to make gravlax. The hardest part is the slicing! The easiest part is the eating!

  36. I love this post, Liz – what a fantastic idea! BC salmon is amazing and buying smoked salmon is so darn expensive. Now that I’ve read your post, I can make it myself! I can’t believe it’s that easy. Your gravlax looks amazing. You would’ve had to beat me with a stick to keep me away from this plate at your party.

  37. Wish you were my neighbour, being invited over for salmon sounds like my idea of a perfect 4th of July.

  38. Yay for Bill. Love the picky pants comment. 🙂 Well done on this salmon… it’s beautiful.

  39. Your fine palte made me jealous my friend!
    great looking cured salmon….

  40. Hello lovely Liz! Apologies that I haven’t been popping in… I have not forgotten you, just life is crazy busy lately… and a couple of your posts wouldn’t allow me to comment. Anyhoo, I hope this finds you well. Love, love, love salmon in all forms… do want to try this gravalax recipe xx

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