Gravlax with dill and aquavit

[Norway Joe]

Making a little gravlax today. I usually don't eat raised salmon, except for the brand Salma. Salma is a special brand of raised Atlantic salmon used for sushi. They undergo extremely strict controls and It's guaranteed free from antibiotics. They haven't used antibiotics since 1992. It also never take more than 4 hours from sea to vacuum packed. Top quality fish.

For this gravlax I do two varieties. One with mustard and one without. Poured some aquavit over both of them, salt, sugar and dill. Now in the fridge for three days.

Edited: I have corrected what I wrote about antibiotics. In my original post I wrote "they have used antibiotics since..." if should be: "They haven't used antibiotics since..." Big difference.



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[OldUsedParts]

AJWD Sir Chuck Wagon

[Sailor Kenshin]

I would devour that! Professor loves salmon. We always wanted to try making our own.

[Norway Joe]

I would devour that! Professor loves salmon. We always wanted to try making our own.

It's very easy Just mix 50/50 salt and sugar in a bowl. 2 tbl spoons of each. Sprinkle 1 tbl spoon of aquavit or cognac on each side of the fish. Sprinkle the salt and sugar over the fish, on both sides. Add a pot of chopped dill over the fish. Squeeze juice from a lemon over. Pack tightly in cling foil and a plastic bag. Refrigerate for 3 days. Put a little pressure on the fish and turn it over each day.

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[egghead]

Very nice - I would turn in your driveway on two wheels to try it.

I put some in the fridge on Tuesday and smoked it yesterday with cherry. Then made a spread with capers, red onion, boiled egg. fresh cracked black pepper and sour cream. Brought to a get together and then I got out of the way before I was run over. I always use wild caught.

[spacetrucker]

+1 on the wild caught or at least so the stores says...

[Norway Joe]

Very nice - I would turn in your driveway on two wheels to try it.

I put some in the fridge on Tuesday and smoked it yesterday with cherry. Then made a spread with capers, red onion, boiled egg. fresh cracked black pepper and sour cream. Brought to a get together and then I got out of the way before I was run over. I always use wild caught.

Thanks. We eat a lot of smoked salmon. Both the way you describe and also in lefse (potatocake) with Philadelphia cheese and smoked salmon. All rolled together. Tastes great.

We also eat it a lot of toast topped with scrambled eggs and smoked salmon, capers a slice of lemon and dill.

I'm with you on wild caught fish but wild caught salmon is hard to get here. I'm not a fan of raised salmon and avoid it as much as I can, except for this brand. Norway exports a huge amount of Salmon, but not this brand. They can't produce enough to export it.



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[Norway Joe]

I see I wrote in my original post that "they have used antibiotics since.... " that is of course wrong. It should say they haven't used antibiotics since....

Big difference.



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[Sailor Kenshin]

I would devour that! Professor loves salmon. We always wanted to try making our own.

It's very easy Just mix 50/50 salt and sugar in a bowl. 2 tbl spoons of each. Sprinkle 1 tbl spoon of aquavit or cognac on each side of the fish. Sprinkle the salt and sugar over the fish, on both sides. Add a pot of chopped dill over the fish. Squeeze juice from a lemon over. Pack tightly in cling foil and a plastic bag. Refrigerate for 3 days. Put a little pressure on the fish and turn it over each day.

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I want to try this...can it be eaten as is or does it have to be cooked/smoked first?

[Norway Joe]

This is eaten raw, as is. But you need to use sushi quality fish, or freeze the fish first.

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[Professor Bunky]

It looks really good! Thanks!

[Norway Joe]

The fish is ready. Served with homemade mustard and dill sauce.

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