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

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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

Cured Salmon Gravlax

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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Guest
2 years 1 month ago

Between this and the cheese and the birch I swear there is nothing you can’t make from scratch!!! Great addition to our picnic

Guest
2 years 1 month ago

Although the gravlax looked fabulous, that you made a gouda is amazing!!! I would love to come to any picnic you were supplying for sure! Great addition to the party.

Guest
2 years 1 month ago

Bring the gouda too. The salmon is perfect for the picnic. I’m gonna try it, love salmon.
LL

Guest
Laz
2 years 1 month ago

Great idea for the picnic. Love the gouda shot…=)

Guest
2 years 1 month ago

YUM! This DOES look easy to make yet I never do it! Thanks for the contribution, such a healthy way to enjoy a fatty, full flavored fish. And yes, I WILL take a piece of that gouda, yum!

Guest
2 years 1 month ago

Gravlax is on my bucket list! Just added your recipe to my recipe box…it looks fantastic!!!

Guest
2 years 1 month ago

i have been meaning to try my hand at homemade gravlax – but then i get all nervous and don’t follow through. you have totally inspired me to try, and i am especially loving the smoked paprika in this! awesome dish!

Guest
Victoria
2 years 1 month ago

This gravlax is so lovely! It would make the perfect addition to an elegant picnic!

Guest
2 years 1 month ago

I have hopes of curing some local salmon I have discovered so I appreciate all your tips and recipe.

Guest
2 years 1 month ago

ooh, i must try this! always intrigued by gravlax, yours looks gorgeous :)

Guest
Norma - Platanos, Mangoes and Me!
2 years 1 month ago

I am definitely making your version. The husband has been bugging me for some. Great jonb!

Guest

[…] of Cheap Ethnic Eatz made Home-Cured […]

Guest
2 years 1 month ago

Beautifully prepared gravlax Evelyne and the gouda looks yummy too!

Guest
2 years 1 month ago

Your gravalax look amazing, Evelyne!Salmon is my favorite fish! Great dish for the picnic!

Guest
2 years 1 month ago

Aww squeaaaaal Eve! I’m so chuffed that you used my recipe and your gravlax looks gorgeous! 😀

Guest
2 years 1 month ago

I’m the same way, I’d love to dabble a bit in meat-curing. This recipe looks wonderful for gravalax, which would definitely be a fun addition to a picnic. And yes please, bring that Gouda along too! 😉

Guest
2 years 1 month ago

Adore salmon! I have never tried curing the salmon though. You make it seem so easy. A really fancy picnic, Eve.

Guest
Joan Nova
2 years 1 month ago

Salmon in all preparations is one of my favorite things to eat. I’ve never tried curing it but it looks so easy, I’m definitely going to bookmark this and try it one day. It’s a lovely picnic item … light but tasty.

P.S. Very impressive looking cheese.

Guest
2 years 1 month ago

I also plan to make gravlav some day – minus the dill perhaps:)

Guest
2 years 1 month ago

Smoked paprika is a wonderful addition to gravlax, I’ve tried some combinations, curing with tea in the past, will try with smoked paprika next time.

Guest
2 years 1 month ago

Mmmm… Salmon. Though my favorite way to eat salmon is raw, as in sashimi. 😛