cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

cured salmon

Curing Salmon – Gravlax

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Ask the fishmonger to cut a side of salmon off the whole fish for you. You can prepare about half a side (450 g) or the whole side depending on how much you think you will use.

  • 460 g salmon
  • 22g cooking salt
  • 24 g sugar
  • 2 tsp fennel seed, ground
  • 1/2 bunch dill, chopped

Remove the pin bones from the fillet using tweezers, sprinkle thickly with salt, sugar, ground fennel seed, and chopped dill (include stalks).  Leave in glass or similar dish covered for 2 days in the fridge. Remove the fish. There will be an accumulation of liquid from the fish, discard this. Wipe off the salt and sugar on the fish and the gravlax is ready to use. The cured fish will feel dry to the touch, having lost about 10 percent of its water, and will appear glassy as in the photo. Slice very thinly from the tail end and serve with lemon, fresh dill and a horseradish cream. To store, wrap in cling film in a sealed container and refrigerate up to 2 weeks.

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seafood

cooking melbourne • December 22, 2014


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