I remember this dish years ago when a Scandinavian couple moved in next door and invited for tea. they served this and let me tell you...it was delicious!!
Per pound of fish use 4 tsp kosher salt, 3 tsp brown sugar or cane sugar, 2 tsp ground black pepper(optional). Lemon zest and fresh dill are optional too because you'll top the fish later. I then vacuum seal it for 24 hours after evenly coating both sides. No need to weigh it down. I like skin on one side because it's easier to slice nicely. I like to cold smoke it after that for 12-24 hours with some oak or alder wood. If you do that, after time is up smoking vacuum seal (optional) and place in fridge for another 24 hours to let the smoke harmonize and develop the pellicule.
Re the pellicle, the correct procedure is once you have finished the cure (the author likes 48 hours, I prefer 36), you then rinse the cured salmon under cool running water then pat it dry. You then let it rest uncovered in the fridge for up to 12 hours. This uncovered resting in the fridge is when the pellicle develops. It is now ready to eat, but if you want to add smoke, the slightly sticky pellicle is important, as it helps the cold smoke to adhere to the fish. *In other words, you cause the pellicle to develop prior to smoking, not afterwards. (Yes, rest the now cold-smoked salmon for a few hours before slicing.)
The source of the fish whether it is farmed or wild isn't that important in my opinion. I would try both and see which one you prefer as farmed and wild salmon are different if taste, texture and price. Wild Salmon is of course more expensive and possibly 'too good' to be salted, cured or brined and best left and consumed as it is for all the goodness it contains. Wild salmon does tend to be firmer and less 'creamy' in my experience. I have found Good quality farmed salmon works better for gravlax and smoked salmon for a softer texture and its cheaper to make. However if you have access to wild salmon either at the super market or fishmonger you won't be disappointed. It's about availability and price ultimately but there are differences and as long as it's good quality both will work fine. Skin on salmon is preferable to prevent over curing and for cold smoking but again don't let that stop you. Good luck.
I live in California where many forms of citrus abound. Nice to flavor with the zest of lemon, line, orange (good tequila and orange juice) too, but too much is too much, yeah? And take care not to get the bitter pith just below the zest. But with all that citrus it's no longer Scandanavian, right?
How long after you cured the salmon will it last? Trying to find a way to preserve mine as if it is beef jerky, but not use the same process and preserve the flavor
it depends how long you cure it, the longer you cure it the more moisture that is drawn out the longer it lasts, the recipe I used, used equal quantities of salt and sugar + fennel fronds and cointreu cured over 3 days, turned every 12 hours. that would last around 3 weeks in the fridge.
And I made such a salmon. The fish turned out great. Chuvstvuetsa unusual freshness, which created the citrus. The taste is absolutely finished. Thank You.
Follow this recipe, and you will wind up with almost inedible, rock hard, salty salmon, with a slightly bitter tang. First, LESS of the salt cure is better. More salt = saltier fish, NOT a better cured fish. Next, exposure to aluminum foil after the poking, lord alone knows what that's going to do! Draining the yuck fluid will reduce the dill/spice flavors. SO, I agree with the sugar/salt/cracked pepper. I've never used coriander or lemon/lime zest. I approve of the liquor brushing, I use scotch with some liquid smoke prep. I've done vodka, it does nothing unless you take a shot while preparing the fish. I've never used gin, it might be interesting. Sparingly coat the fish with the dry rub. Place it in either a zip lock plastic bag or the plastic wrap. Let it cure for 24 hours MAXIMUM. Remove the fish, wash it under cold water, remove all of the fruit and dill (I use orange rather than lemon or lime), get all the pepper and salt off the fish. Pat dry. Apply a very thin brushing of neutral oil on the fish. Serve.
I rinse my cured salmon very well, incl let it soak in fresh water for thirty seconds. This washing gets rid of all the salty mixture and does not have any detrimental effect to the fish. Pat dry of course.
In my experience (having tried both) it doesn’t matter too much and depends where you buy your salmon from and wither it’s skinned or not. Aesthetically it can look nicer with the skin on but it doesn’t effect the taste. Bare in mind that skinned salmon will have more surface area expose to the cure so may ‘drain’ it’s liquid more quickly, however it’s more dependant on the thickness of the salmon rather than the outer surface area and on average needs at least 2 days in the fridge. Good luck 👍
Leaving the skin on does make it easier to slice. You can slice all the way through then remove the sliver of skin from each slice, or slice the salmon down to the skin, then slightly sideways to cut it away from the skin.
I think if you give it a good scrape after curing it is unnecessary to rinse the salmon and once you pass the top layer which is usually firmer, the Saltiness decreases and the texture of the Salmon becomes softer so having a combination of varying levels of seasoning can be nice when serving. However there is no right or wrong way and if you have used a particular salty cure then it may be worth trying but I tend to lean towards a more sweeter peppery cure which just needs a good scrape after 48hrs. Enjoy👍
Yes, briefly rinse the cured salmon in cool running fresh water, then pat it dry and let it rest for at least six hours before slicing. This removes most of the mixture from the surface, but plenty remains embedded in the surface for flavour. (The water does not soak into the fish.)
Just fresh, no need for that “sushi grade” which technically doesn’t exist since there’s no way to regulate or rate sushi grade, all it means is that it’s fresh, but you can use quality frozen salmon too, as long as it’s not spoiled already you’re in good shape, the salt will kill anything harmful or any potential for harm,
Yes! And BROWN sugar at that. I make a rub of salt, brown sugar, crushed black, red & white peppercorns and fennel seeds. Lay wild fennel fronds & dill, flesh side, before wrapping and weighting it down for 48 hours. I have perceived no difference, whatsoever, when allowing to marinate for 72 hours. None.
Cured salmon (or gravlax if you include dill) does not involve smoking. If you want to add smoke to the flavour, you do that after the above procedure.
why is sugar needed??? If drawing out the moisture is the need, salt can do it well. Why do we add sugar for every food we eat knowing that sugar in excess is bad??? And imagine every part of our meal for the day uses sugar, we do consume a ton of it.
Yes, the sugar is needed to balance out the salt. We're not talking about "excess" or adding it to "everything" we eat. Cooking is CHEMISTRY and sugar is a necessary part of the equation. This is not at ALL on the same plane as canned sodas and sugary breakfast cereals. You're on the wrong bandwagon.
Good point Satish, if you don't want sugar don't add it. Adding excess salt is not good either But most curing you to add salt and sugar. However Gravlax curing fish you have to use sugar + salt + dil. Never used lime or lemon. That is the recipe. sugar also kills bad bacteria. Not everything we eat everyday is healthy. As an example Indians diet 70% of the meal covered by white rice which is nothing but simple carb. In West we have 50-60% meat in our meal which is not good either. You pick what is healthy for you and suits your taste.
@@xcarey here :) The smoking that this guy does is optional but if not smoking cure the salmon equal parts salt and sugar and turn every 12 hours and cure for 24hours. ruclips.net/video/St8au0YcONM/видео.html
I remember this dish years ago when a Scandinavian couple moved in next door and invited for tea. they served this and let me tell you...it was delicious!!
Per pound of fish use 4 tsp kosher salt, 3 tsp brown sugar or cane sugar, 2 tsp ground black pepper(optional). Lemon zest and fresh dill are optional too because you'll top the fish later. I then vacuum seal it for 24 hours after evenly coating both sides. No need to weigh it down. I like skin on one side because it's easier to slice nicely. I like to cold smoke it after that for 12-24 hours with some oak or alder wood. If you do that, after time is up smoking vacuum seal (optional) and place in fridge for another 24 hours to let the smoke harmonize and develop the pellicule.
Re the pellicle, the correct procedure is once you have finished the cure (the author likes 48 hours, I prefer 36), you then rinse the cured salmon under cool running water then pat it dry. You then let it rest uncovered in the fridge for up to 12 hours. This uncovered resting in the fridge is when the pellicle develops. It is now ready to eat, but if you want to add smoke, the slightly sticky pellicle is important, as it helps the cold smoke to adhere to the fish.
*In other words, you cause the pellicle to develop prior to smoking, not afterwards. (Yes, rest the now cold-smoked salmon for a few hours before slicing.)
I have had or seen any Scandinavian people make with all that weird stuff. Three ingredients. Salt,sugar,dill
Sugar too?? A a Japanese head chef told me all I need is salt to cure it 🤷🏻♀️
Lol. That's true but black pepper is sometimes used as well (modern version)
+ White pepper
I think back then people didn't have access to spices.... Now we can afford to use them but lightly to keep the full flavor of salmon
Gin, Salt, Sugar, white pepper and Dill is what we use in our family.
Can we use Grape Vinegar instead of the Gin? thanks for this video.
Gorgeous video. Can it be farm Norwegian, Atlantic or to has to be wild cut?
The source of the fish whether it is farmed or wild isn't that important in my opinion. I would try both and see which one you prefer as farmed and wild salmon are different if taste, texture and price. Wild Salmon is of course more expensive and possibly 'too good' to be salted, cured or brined and best left and consumed as it is for all the goodness it contains. Wild salmon does tend to be firmer and less 'creamy' in my experience. I have found Good quality farmed salmon works better for gravlax and smoked salmon for a softer texture and its cheaper to make. However if you have access to wild salmon either at the super market or fishmonger you won't be disappointed. It's about availability and price ultimately but there are differences and as long as it's good quality both will work fine. Skin on salmon is preferable to prevent over curing and for cold smoking but again don't let that stop you. Good luck.
@@LumumbaMonologues thanks so much. Will do it this weekend
All good except the lemon, the Zest is fine but avoid the acid unless you want ceviche
I use only salt and little sugar.
Limes and lemons? In SCANDANAVIA??
I live in California where many forms of citrus abound. Nice to flavor with the zest of lemon, line, orange (good tequila and orange juice) too, but too much is too much, yeah? And take care not to get the bitter pith just below the zest. But with all that citrus it's no longer Scandanavian, right?
@@johnkinnear8579 We do use a lot of lemon in more modern recipies. But its not common with citrus juice in the curing. Sometimes perhaps lemon peels.
I do mine a tad bit different, I use aquavit, salt and little else
Beat's cool
How long after you cured the salmon will it last? Trying to find a way to preserve mine as if it is beef jerky, but not use the same process and preserve the flavor
it depends how long you cure it, the longer you cure it the more moisture that is drawn out the longer it lasts, the recipe I used, used equal quantities of salt and sugar + fennel fronds and cointreu cured over 3 days, turned every 12 hours. that would last around 3 weeks in the fridge.
apparently, you an freeze a part of your cured salmon! It freezes very well...
And I made such a salmon. The fish turned out great. Chuvstvuetsa unusual freshness, which created the citrus. The taste is absolutely finished. Thank You.
Follow this recipe, and you will wind up with almost inedible, rock hard, salty salmon, with a slightly bitter tang. First, LESS of the salt cure is better. More salt = saltier fish, NOT a better cured fish. Next, exposure to aluminum foil after the poking, lord alone knows what that's going to do! Draining the yuck fluid will reduce the dill/spice flavors. SO, I agree with the sugar/salt/cracked pepper. I've never used coriander or lemon/lime zest. I approve of the liquor brushing, I use scotch with some liquid smoke prep. I've done vodka, it does nothing unless you take a shot while preparing the fish. I've never used gin, it might be interesting. Sparingly coat the fish with the dry rub. Place it in either a zip lock plastic bag or the plastic wrap. Let it cure for 24 hours MAXIMUM. Remove the fish, wash it under cold water, remove all of the fruit and dill (I use orange rather than lemon or lime), get all the pepper and salt off the fish. Pat dry. Apply a very thin brushing of neutral oil on the fish. Serve.
you don't rinse the fish after taking it out of the mixed solution??
no just wipe of excess salt
You can rinse with cold water
I rinse my cured salmon very well, incl let it soak in fresh water for thirty seconds. This washing gets rid of all the salty mixture and does not have any detrimental effect to the fish. Pat dry of course.
Can you use that now in a poké bowl or really creative sushi? Oh. and can you do it with fresh tuna?
Soroiya A you can definitely make a pseudo nigiri out of it with some good sushi seasoned rice, just go easy on the sushi soy sauce
are both filets skinned? Most of what I've "learned" is to leave the skin on.
In my experience (having tried both) it doesn’t matter too much and depends where you buy your salmon from and wither it’s skinned or not. Aesthetically it can look nicer with the skin on but it doesn’t effect the taste. Bare in mind that skinned salmon will have more surface area expose to the cure so may ‘drain’ it’s liquid more quickly, however it’s more dependant on the thickness of the salmon rather than the outer surface area and on average needs at least 2 days in the fridge. Good luck 👍
Leaving the skin on does make it easier to slice. You can slice all the way through then remove the sliver of skin from each slice, or slice the salmon down to the skin, then slightly sideways to cut it away from the skin.
Do you rinse the salmon after it's been cured in salt?
I think if you give it a good scrape after curing it is unnecessary to rinse the salmon and once you pass the top layer which is usually firmer, the Saltiness decreases and the texture of the Salmon becomes softer so having a combination of varying levels of seasoning can be nice when serving.
However there is no right or wrong way and if you have used a particular salty cure then it may be worth trying but I tend to lean towards a more sweeter peppery cure which just needs a good scrape after 48hrs.
Enjoy👍
You could, but you don’t have to, it’ll really just put moisture back into your salmon that you just leeched all that liquid from lol
Yes, briefly rinse the cured salmon in cool running fresh water, then pat it dry and let it rest for at least six hours before slicing. This removes most of the mixture from the surface, but plenty remains embedded in the surface for flavour. (The water does not soak into the fish.)
Can anyone point out to the right track of the music used on this video?
Dev D It was written for this video. Available here: m.soundcloud.com/user-885710358/gravlax-dub
And this was for a chicken tikka video in a similar style: m.soundcloud.com/user-885710358/tikka-dub
Does the salmon need to be sashimi/sushi grade?
I use good quality (as fresh as possible) supermarket Salmon.
There is no such thing as sushi grade
He meant probably safe to eat raw.
no, as long as it is fresh and clean of unwanted bacteria
Just fresh, no need for that “sushi grade” which technically doesn’t exist since there’s no way to regulate or rate sushi grade, all it means is that it’s fresh, but you can use quality frozen salmon too, as long as it’s not spoiled already you’re in good shape, the salt will kill anything harmful or any potential for harm,
i’m making this but don’t have the alcohol. i’m doing it anyway and next time i’ll stick to the video exactly
Interesting + awesomeness
‼️Super 👍😉😀
Is this good for sushi?
in a way yes, but technically it is cured and is therefor not raw and is not used for sushi/nigiri :)
Stian Holme i wouldnt care for raw. Only if i make it myself
@@stiancaptures then how do you explain california rolls?
@@jamesfancher7508 Traditional California rolls do not have any salmon in them. Google for more info.
Delicious !!! I have as well a gravlax recipe, if you want to check it out
The above recipe includes Dill, so it is gravlax. When you don't include the dill, it is simply called cured salmon, or "lox".
Noooo!!! Salt, sugar and dill.. Thats all!! No lemon and lime! Heracy!
Yes! And BROWN sugar at that. I make a rub of salt, brown sugar, crushed black, red & white peppercorns and fennel seeds. Lay wild fennel fronds & dill, flesh side, before wrapping and weighting it down for 48 hours. I have perceived no difference, whatsoever, when allowing to marinate for 72 hours. None.
that would make for a stellar lomi lomi salmon ingredient.
Dmm Dmm543 minus the dill bruhhhh
Lol
with chopsticks i would eat that with hot rice and be in heaven
Dmm Dmm543 warm vinegar rice you don't want it too hot or else it'll ruin the texture lol
No, that's not the way we do it in Scandinavia and in the home of dill cured salmon. But it is really funny to see how you think we do it :-))
You didn’t smoke it what the hell is this
Cured salmon (or gravlax if you include dill) does not involve smoking. If you want to add smoke to the flavour, you do that after the above procedure.
why is sugar needed??? If drawing out the moisture is the need, salt can do it well. Why do we add sugar for every food we eat knowing that sugar in excess is bad??? And imagine every part of our meal for the day uses sugar, we do consume a ton of it.
Satish the sugar does the same thing as salt. And help with the flavor.
Sugar feeds lactobacillus bacteria (good guys) which helps preserve/cure the fish
Yes, the sugar is needed to balance out the salt. We're not talking about "excess" or adding it to "everything" we eat. Cooking is CHEMISTRY and sugar is a necessary part of the equation. This is not at ALL on the same plane as canned sodas and sugary breakfast cereals. You're on the wrong bandwagon.
Good point Satish, if you don't want sugar don't add it. Adding excess salt is not good either But most curing you to add salt and sugar. However Gravlax curing fish you have to use sugar + salt + dil. Never used lime or lemon. That is the recipe. sugar also kills bad bacteria. Not everything we eat everyday is healthy. As an example Indians diet 70% of the meal covered by white rice which is nothing but simple carb. In West we have 50-60% meat in our meal which is not good either. You pick what is healthy for you and suits your taste.
Sugar optional! Salt alone will do the trick.
Your methods are bizarre .. it's easier than this
I've been wanting to do this for a while, and suggestions or a video that would explain an easier process. Many Thanks for your time and input.
@@xcarey here :) The smoking that this guy does is optional but if not smoking cure the salmon equal parts salt and sugar and turn every 12 hours and cure for 24hours. ruclips.net/video/St8au0YcONM/видео.html
Outback