Creative Cooking Crew: We’re going on a picnic and I’m bringing Gravlax

I just love a pot-luck. Don’t you? And with the great summer weather approaching it would be even better to take this feast outside . I have a vision of a checkered table cloth lying on the grass, a few chilled bottles of wine and an magical array of delicious dishes. The Creative Cooking Crew invites you to a virtual picnic. My contribution is a lovely sliced up slab of salmon gravlax.

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When I think picnic I think of foods that preserve well. Even with a few ice packs it can be hard to control the freshness of the dishes. Preserved fish fits the bill perfectly. This technique was invented by the fishermen of the Scandinavian countries during the Middle Ages. They would burry the salmon in the sand by the ocean.

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When I saw this recipe on Not Quite Nigela I immediately bookmarked it for a future day. I am so fascinated with the idea of curing meats at home and I have dabled a little bit already, such as this cured pork tenderloin. This was my first with fish. I kept Lorraine’s recipe as is, just perfect.

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Cured Salmon Gravlax

Rating: 51

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A perfect recipe for cured salmon, or gravlax, based on the Scandinavian technique of burrying the salmon in the sand by the salty ocean.

Ingredients

  • 500g/1 pound centre fillet salmon with skin on
  • 3 tablespoons salt
  • 2 tablespoons white sugar
  • 1 tablespoon pepper
  • 1 tablespoon smoked paprika (optional)
  • 1/2 bunch of dill

Directions

  1. In a bowl, mix the salt, sugar, pepper and paprika if using. Lay out two large sheets of cling wrap on a tray. Check the salmon for tiny pin bones by running clean hands over the flesh side of the salmon and removing with tweezers.
  2. Spread out half of the dill fronds onto the surface of the cling wrap and then lay out half of the salt and sugar mixture. Lay salmon fillet on it and then sprinkle with the remaining half of the salt and sugar mixture and then the rest of the dill. Wrap very well ensuring that there are no holes-use more cling wrap if needed.
  3. Place on the tray in the fridge and weigh down with cans. Turn twice a day and do this for 3-4 days. When ready, unwrap and remove the dill and salt and wash gently under icy cold water to remove excess salt.
  4. Slice thinly with the grain with a good knife.Serve with sour cream and/or fresh dill, finely sliced onions and capers. Don't forget the crackers.
http://www.cheapethniceatz.com/creative-cooking-crew-were-going-on-a-picnic-and-im-bringing-gravlax/

Thank you Lazaro Cooks and Foodalogue for this month’s fun challenge. Check out what the other members have created on our Pinterest board by clicking on the banner below.

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I know we are only suppose to bring one dish to this picnic but my Gouda is ready! Look at how creamy and delicious it is. I am so in love with my gouda. Are you sure I can’t bring each person a slice?

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