Salmon Gravlox Recipe

[Tom Linderholm]

Now that Great Lakes Salmon fishing is in full effect its time to get out there and try some new things. We recently trialed this recipe at the restaurant and it was met with great enthusiam. So much so I was invited to do a short blip on a local morning show.

Definition

Gravlax; [GRAHV-lahks] This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is prized around the world. It's sliced paper-thin and served on dark bread as an appetizer, on an open-faced sandwich or as part of a smorgasbord, often accompanied by a dill-mustard sauce. Gravlax can usually be found in gourmet markets or specialty fish markets. It can be stored, tightly wrapped, in the refridgerator for up to a week.

Here is the Recipe:

Larsmont Gravlax

2 Lbs. salmon

Mix together:

4 cups brown sugar

2 cups kosher salt

¼ cup chopped dill

Zest of 2 lemons

¼ cup lemon flavored vodka

Rub fillets with the dill and lemon. Cover the bottom of a pan with a ½ inch of the salt sugar mixture. Lay the salmon in the pan. Sprinkle with vodka and cover with remaining salt/sugar mixture. Cover with plastic wrap and stack a similar sized pan on top. Apply 2-3 Lbs of weight on top and place in refrigeration.

Once a day, open package and baste the fish all over with the juice it has exuded. Wrap it up again. The gravlax is done when it is opaque, usually in 3 days but it could be 2 or 4.

Thinly slice and enjoy.

[bwtrout]

Thanks Cheff, I can't wait to give it a try!

[New Yankee]

Keep'em coming Cheffrey!

[Hotspotter]

Cheffrey.....very cool. Was looking for a good way to do this. I'll try it out!

Thanks,

Joel

[climbmda]

I'm trying it, now. Sounds great.

Glad to see postings from the folks at GSL. We were married up there last August, and will be up for our anniversary in about a month.

Always great food up there, and a wonderful resort. (Shameless plug)

[Tom Linderholm]

Climbda, give me a shout when you head up that way. We now have 2 fellow FM'ers bartending up there so you will be in good hands. IlltakewhatIcanget and Quickstrike will always keep you in good spirits.

New Yankee, as soon as I get a little more time to get on the comp I will have a string of recipe's coming for you. Look for me in August!

[climbmda]

Sounds like a plan. The wife and I will be there August 4-6. Anniversary is the 6th. We're looking forward to getting up there, again.

[Swamp Scooter]

Cheffrey,

Heading up to the Iron River area this weekend so where do people tend? Also where is the restaurant? On the Salmon,

I posted some time back a great ricipe like the one you just did. Called Citrus Cured Salmon. Have to confess it is not my own - cudos go to Emril! Get it off of food TV and WOW I will never just make the standard ones again.

[email protected] Thanks for the info!