Gravlax Recipe - Cooking Index
Gravlax Recipe - Cooking Index
| 1 cup | 237ml | Kosher salt |
| 1/2 cup | 73g / 2.6oz | Chopped fresh dill |
| 2 tablespoons | 30ml | Grated orange zest |
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Vodka |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 4 lbs | 1816g / 64oz | Side of fresh salmon - pin bones removed rinsed cold in water |
| 1 1/2 | Fresh bagels | |
| 1 lb | 454g / 16oz | Cream cheese |
| 1/4 cup | 15g / 0.5oz | Minced red onions |
In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and sugar together. Place the salmon, skin side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a 1/2 sheet pan. Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap) on top. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours.
Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all the cure. Using a sharp knife, slice the salmon diagonally paper thin. Serve the Gravlax with the bagels, cream cheese and red onions.
This recipe yields 18 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A18 broadcast 02-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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