{"id":2568,"date":"2013-04-16T17:05:57","date_gmt":"2013-04-16T17:05:57","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2568"},"modified":"2023-05-16T17:13:10","modified_gmt":"2023-05-17T00:13:10","slug":"gravlox","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/gravlox\/","title":{"rendered":"Gravlox (\u201cGrav Lox\u201d = buried salmon)"},"content":{"rendered":"<h2>From Cindy&#8217;s Recipe Card<\/h2>\n<p>Title of Recipe: Gravlox (\u201cGrav Lox\u201d = buried salmon)<\/p>\n<p>Ingredients:<br \/>\nSalmon<br \/>\n2 tbl salt<br \/>\n3 tbl sugar<br \/>\n1 tbl white pepper<br \/>\n2 tbl honey<br \/>\n1 tbl whole-grain mustard<br \/>\n1 tbl reg. Mustard<br \/>\n1 tbp red wine vinegar<\/p>\n<p>Instructions:<br \/>\nSprinkle salt, sugar &amp; white pepper mixture in bottom of pan, put salmon in pan, top w\/ lots of mixture (be very liberal). Cover with dill sprigs. Baste\/drizzle w\/ cognac. Put weight on top. Let set 2 hours, then put in refrigerator. Flip &amp; repeat daily for 5 days. Scrape off almost all topping, slice and discard, cut at extreme angle as thin as possible (cut off brown edges).<\/p>\n<p>Sauce; 3 tbl of juice\/liquid from Gravlox pan, 2 tbl honey, 1 tbl whole grain mustard, 1 tbl reg. Mustard, 1 tbl red wine vinegar. Slowly pour in 4 tbl veg. Oil, while whisking, will emulsify. Refrigerate, add 1 tbl chopped dill.<\/p>\n<p>Special Steps:<br \/>\nTop w\/lemon dill, radish sauce and serve with pumpernickel and chardonnay \/or schnapps.<\/p>\n<h2>Basic Gravlox<\/h2>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Salmon &#8211; fresh &#8211; skin on<\/li>\n<li>2 TBL salt<\/li>\n<li>3 TBL sugar<\/li>\n<li>1 TBL white pepper<\/li>\n<li>1 TBL black peppercorns<\/li>\n<li>1 TBL corriander seed<\/li>\n<li>2 TBL honey<\/li>\n<li>1 TBL chopped fresh dill<\/li>\n<li>2 TBL ground mustard<\/li>\n<\/ul>\n<p>Note:&nbsp; You can tell if it is fresh because the pin bones WILL NOT pull out easily.&nbsp; There will be just a bit of tug.&nbsp; If they slide right out, the salmon is not quite fresh.<\/p>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Mix all dry ingredients<\/li>\n<li>Put salmon in pan, skin side down<\/li>\n<li>Top w\/ lots of mixture (be very liberal)<\/li>\n<li>Flip skin side up, and top with more mixture<\/li>\n<li>Flip again, skin side down and top with more mixture &#8211; reserve about 2 TBL of the mixture<\/li>\n<li>Layer thickly with slices of lemon and orange<\/li>\n<li>Add last 2 TBL of dry ingredients over top of lemon and orange<\/li>\n<li>Cover and refrigerate for 24-36 hours<\/li>\n<li>Unbury salmon and place on sheet of plastic wrap<\/li>\n<li>Wrap tightly with plastic wrap<\/li>\n<li>Refrigerate about 3 more days<\/li>\n<li>Unwrap and rinse under running water<\/li>\n<li>Pat dry and wipe liberally with olive oil<\/li>\n<li>Wrap in plastic and refrigerate for another 2-3 days<\/li>\n<li>Unwrap and cut at extreme angle as thin as possible (cut off brown edges)<\/li>\n<li>Serve with sauce and crackers, or see other preparations below<\/li>\n<\/ol>\n<p><strong>Sauce<\/strong><\/p>\n<ol>\n<li>2 TBL each &#8211; honey, sour cream, minced onion<\/li>\n<li>1 TBL each &#8211; whole grain mustard, regular mustard, red wine vinegar, capers<\/li>\n<li>Slowly pour in 1\/4 C olive oil, while whisking, will emulsify.<\/li>\n<li>Add 1 TBL each &#8211; chopped dill, cives<\/li>\n<li>Refrigerate<\/li>\n<li>Serve with sauce and pumpernickel<\/li>\n<\/ol>\n<h2>Norwegian Gravlox<\/h2>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Raw salmon<\/li>\n<li>Olive oil<\/li>\n<li>Rock salt \u2013 fleurdesel<\/li>\n<li>Lemon<\/li>\n<li>pepper<\/li>\n<\/ul>\n<p><strong>Step by Step \/ Serving<\/strong><\/p>\n<ul>\n<li>Slice paper thin, lay out.<\/li>\n<li>Eat with salt, pepper, oil, lemon , chervil<\/li>\n<\/ul>\n<h2>American Gravlox<\/h2>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 tablespoon cumin seeds<\/li>\n<li>2 tablespoons whole white peppercorns<\/li>\n<li>1\/2 cup kosher salt<\/li>\n<li>1\/2 cup granulated sugar<\/li>\n<li>1\/4 cup brown sugar<\/li>\n<li>2 cups chopped dill<\/li>\n<li>2 cups chopped parsley<\/li>\n<li>1 teaspoon crushed red pepper<\/li>\n<li>1 tablespoon finely grated lemon zest<\/li>\n<li>3 tablespoons gin, Hendrick\u2019s preferred<\/li>\n<li>One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed<\/li>\n<li>Bagels and cream cheese, blini or scrambled eggs, for serving<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground.<\/li>\n<li>Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit.<\/li>\n<li>Mix well.<\/li>\n<li>Place the salmon in a glass or ceramic dish, skin-side down.<\/li>\n<li>Spread the herb paste evenly over the fillet.<\/li>\n<li>Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days.<\/li>\n<li>The sides of the fillet will have the strongest flavor and driest texture.<\/li>\n<\/ol>\n<p><strong>Serving<\/strong><\/p>\n<ul>\n<li>Sliced gravlox<\/li>\n<li>Sliced avocado<\/li>\n<li>Toasted Noble Bread<\/li>\n<li>Scallion cream cheese spread<\/li>\n<li>Grainy mustard honey sauce<\/li>\n<li>Boiled egg slices<\/li>\n<li>Dill sprigs<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Mexican Gravlox<\/h2>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Fresh Salmon<\/li>\n<li>1 TBL tequila over top<\/li>\n<li>Mix handful of chopped cilantro<\/li>\n<li>2 TBL dark brown sugar<\/li>\n<li>2 TBL salt<\/li>\n<li>1 TBL black pepper<\/li>\n<li>1tsp chipotle or cayenne powder<\/li>\n<li>1tsp cumin<\/li>\n<li>Grated lime zest<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Cover, flip and cover<\/li>\n<li>Cover in plastic and cover with heavy weight<\/li>\n<li>Ready in 3-6 days<\/li>\n<li>Serve on crackers or toast<\/li>\n<li>Top with Crema<\/li>\n<\/ol>\n<h2>Puff Pastry Gravlox<\/h2>\n<ol>\n<li>Egg wash (yolk, water, salt) a sheet of room temperature puff pastry<\/li>\n<li>Cut into circles and place on baking tray<\/li>\n<li>Put a 1\/4 lattice tray over top of circles, using a spacer so that all of puffs will be the same height<\/li>\n<li>Bake 325\u00ba for about 15 minutes<\/li>\n<li>Poke a hole in the center for filling<\/li>\n<li>Pipe mixture of sour cream, dill, salt and pepper onto baked circles<\/li>\n<li>Top with thinly sliced gravlox or roll into a rose<\/li>\n<li>Bake 400\u00ba for no more than 2 minutes<\/li>\n<li>Add a dab of sour cream onto the rose and garnish with salmon caviar or sturgeon caviar<\/li>\n<li>Top with the merest bit of dill<\/li>\n<li>Serve on a piece of slate (just to be pretty)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>From Cindy&#8217;s Recipe Card Title of Recipe: Gravlox (\u201cGrav Lox\u201d = buried salmon) Ingredients: Salmon 2 tbl salt 3 tbl sugar 1 tbl white pepper 2 tbl honey 1 tbl whole-grain mustard 1 tbl reg. Mustard 1 tbp red wine vinegar Instructions: Sprinkle salt, sugar &amp; white pepper mixture in bottom of pan, put salmon &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/gravlox\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Gravlox (\u201cGrav Lox\u201d = buried salmon)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[189,171],"tags":[],"class_list":["post-2568","post","type-post","status-publish","format-standard","hentry","category-book-meat-to-eat-seafood","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2568"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2568\/revisions"}],"predecessor-version":[{"id":22765,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2568\/revisions\/22765"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}