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Gravlax (split from General Chowhounding Topics board)

Delucacheesemonger | Sep 29, 201108:54 AM

This is pretty far off topic, but what the hell. Currently just started making my gravlax for a dinner party on Sunday in Paris. Been making it the same way for 30 years. Very, very simple and quite inexpensive compared to any products made by others. Take the first 10 inches, less if you want, but marvelous leftovers, of a filet of salmon, preferably wild caught. Freeze solid for 24-36 hours, this will deal with any parasites that are increasingly found in salmon, more in farmed. Defrost, in the larger of 2 nesting glass dishes place about 4-6 tbls each of salt and sugar in the bottom and add a few tbl of liquid. l use shochu, Japanese hooch, sake works, vodka works, this time as in France using Pineau des Charantes to just moisten completely the salt/sugar mixture. Cover with Saranwrap, place the smaller dish on top. Take out, rinse off gently, slice thinly, plate and add a touch of sour cream and/or pickled ginger, that's it. The great thing about this recipe is if too salty, next time cut down salt, too sweet, etc, too wet, press harder, too dry less weight and so on. The texture will be like silk and l have never had a commercial product, regardless of country, regardless of provenance, regardless of cost that comes close to it. Just buy the freshest salmon you can find, you will never go back to commercial.

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