Gravlax – For Salmon lovers

Salmon is by far my favourite fish, and the more I have it, the less cooked I want it :-). In my books, there is nothing worse than an overcooked dry piece of salmon, then again, that is just my taste.

But my most favourite way to eat salmon, other than Sashimi/Sushi style, is to make it the Norwegian way!

Gravlax is so simple to make, super tasty, perfect snack, appetizer and the best part, it keeps for quite a while.

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Here is how I made mine today:

  • 1 1/2 lbs of salmon (you can ask them to remove the skin, will make it easier when slicing, but I prefer to make it with the skin on)
  • 1/4 cup of sugar
  • 1/4 cup of salt
  • 2 tbs of black pepper
  • 1/8 cup of brandy or aquavit (used brandy today)
  • Bunch of fresh dill

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The best way to keep this easy and non messy is to grab a gallon ziploc bag, put in the salmon, sprinkle in the sugar, salt, black pepper and then add the brandy or aquavit. Then grab a handful of dill and place it on top. Close the bag carefully letting as much air out as possible and then give the bag a gentle massage to get it all mixed up.

Place on flat surface in fridge for 3 days, and everyday, give it a little love, slight massage and turn it over.

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Yes you need to be patient, but 3 days just fly by and then this fabulous treat is ready to eat! Serve it on its own, on crackers with some sour cream and a touch of caviar, or simply with Mustard sauce (you can find various recipes on the internet), we usually skip the mustard sauce :-).

Enjoy and hope you like it as much as I do ❤

 

Back by popular demand…….

My hubby is a Norwegian entity that loves Salmon and would eat Salmon everyday of the week if he could. Needless to say, as lovely of a Norsky boy as he is, Salmon is the only fish he will eat a lot of as he is not big on seafood in general which is kind of strange if you ask me, but then again, he claims he is taking pills for his issues….. ❤

A month or so ago I made some Salmon Encroute and today its back by popular demand!

So after riding my bike for 11 miles after work, I jumped into the kitchen with lots of energy and quickly put together the Shortcrust pastry so that it could chill in the fridge for a bit whilst I prepared the salmon.

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This time I added chopped dill into the pastry itself to give it an extra je ne sais quoi!

For those of you who are always asking what recipe do I use, I think they are all the same but here is what I used.

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  • 400 grams of flour
  • 200 grams of cold butter
  • 5-6 tbsp of ice cold water
  • handful of chopped fresh dill

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Then onto the Salmon, took the skin off, sliced it in half and smothered it on one side with a butter, dill, basil, salt and pepper paste, whilst on the other side it got a good lathering of whole grain mustard.

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Rolled my dough out and wrapped the salmon in it with lots of love and care :-), a little bit of an egg wash and some decor, you know me…..

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Placed it in the fridge for about 15 minutes and then popped it into a 400 Deg F oven for 25 minutes.

Whilst the salmon was cooking I made some Pearl Couscous and bam, gourmet dinner is ready in under an hour!

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Monday is over and I am ready to face the rest of the week!