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Gravadlax variations?

3K views 9 replies 8 participants last post by  coregonus 
#1 ·
Following an Easter promotion at our local "Walmart related" supermarket, my wife and I made and "harvested" tonight, a substancial quantity of gravadlax, using the ingredients that i've always used, i.e. salmon fillet, dill, salt, sugar and crushed black pepper. As usual, it turned out to be absolutely delicious, BUT, having more time to experiment these days, I wonder if any of you guys can offer any interesting and exciting ingredients to the list? I have heard of things such as cumin, brandy and juniper berries being added, but i'd love to hear your ideas!
 
#5 ·
I'm so glad Kuan found the link to that thread. I found it really helpful when I wanted to cure some trout fillets (after the curing, I lightly cooked the trout, since freshwater fish should never be eaten raw; parasites, ya know :( ).
 
#6 ·
I am fond of Brandy, brown or raw sugar, salt, and cardommon.
I usually shroud or wrap them in cotten or cheese cloth, turning
them everyday.

I like the beet idea, haven't tried it.

Fennel seed, Pastis or Pernod, coriander, salt, sugar, and white pepper
is kinda nice too. Of course you can't go wrong with lemon, lime, orange
zest. Good luck.
 
#7 ·
I found cardamom and allspice (suggested in two unrelated posts earlier) too overpowering for gravlax. Ones I followed advice of swedish friend and used juniper berries - much more refreshing. Along with coriander seeds, caraway, dill, orange zest and white pepper it adds wonderful "pine wood" breeze to fish. And (let's not forget the classic way to serve it) it complements dark rye or pumpernikel like they've never been separated before! Alcohol is truly a matter of personal taste, all mentioned spirits work same well.

That was the ouverture, General Q is:
What do you think is best way to preserve cured salmon's freshness & flavor during storage ?

C
 
#10 ·
Olive Oil. Agree. Sure, for freshness..but for flavor - wouldn't more neutral oil be better? Grapeseed or walnut?

Anyway, I like "oil & plasticwrap" method more than "foil & freeze". But still, is cutting air access essential for safety and flavor preservance?

I bumped into HOT discussion at Cooking For Engineers - Recipe File: Gravlax
author wraps salmon in cheesecloth and washes (with water) spices off fillets! Opponents are furious and , in most cases, suggest to eat it right after it's made.

C
 
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