Kakabeka Gravlax by Devo
Posted: Fri Jan 27, 2012 04:09
I asked our pal Devo if he had a favorite Gravlax recipe he could share with the members on this forum. He told me that Finlanders in his "village" of Kakabeka Falls, Ontario seem to enjoy this particular recipe. Thanks for sharing Devo.
Kakabeka Gravlax by Devo
Ingredients:
2 one lbs. center cut Salmon fillets pin bones removed skin on.
1/2 cup white or brown sugar
1/4 cup kosher salt, (substitute non-iodized table or pickling salt)
1 tablespoon coriander seed, just crushed
1-tablespoon white peppercorns just crushed. (Substitute black peppercorns)
1/4 cup vodka,
2 ounces chopped fresh dill, (You can use dried dill if you don't have fresh).
Directions:
Mix the sugar, salt, coriander seed, and peppercorns. Place the fillets, skin side down, on plastic wrap & cover the flesh side with spice mix. Spread the dill over the spice mix & pour half of the vodka on each fillet. Place one fillet on top of the other (thick back of one fillet over thin belly of other). Wrap the "sandwich" tightly with plastic wrap and wrap it again in several layers. Place the "fillet sandwich" in a large glass pan. Place a smaller glass pan on top of the "fillet sandwich" to weigh it down. Place it in a refrigerator, then every 12 hours, turn the fillets over. Keep the fillets refrigerated and weighted 3 to 4 days then unwrap and rinse them. I have made this recipe, bring the fillets 36 hours and it comes out just fine. Dry the salmon in a refrigerator for a few hours, then cold smoke it 40 minutes with the vents almost closed. Age the Gravlax a few days before serving or freeze for use later. To serve, slice thinly, close to horizontal, cutting towards where fish head used to be.
Thanks Devo, This looks like a "keeper"!
Kakabeka Gravlax by Devo
Ingredients:
2 one lbs. center cut Salmon fillets pin bones removed skin on.
1/2 cup white or brown sugar
1/4 cup kosher salt, (substitute non-iodized table or pickling salt)
1 tablespoon coriander seed, just crushed
1-tablespoon white peppercorns just crushed. (Substitute black peppercorns)
1/4 cup vodka,
2 ounces chopped fresh dill, (You can use dried dill if you don't have fresh).
Directions:
Mix the sugar, salt, coriander seed, and peppercorns. Place the fillets, skin side down, on plastic wrap & cover the flesh side with spice mix. Spread the dill over the spice mix & pour half of the vodka on each fillet. Place one fillet on top of the other (thick back of one fillet over thin belly of other). Wrap the "sandwich" tightly with plastic wrap and wrap it again in several layers. Place the "fillet sandwich" in a large glass pan. Place a smaller glass pan on top of the "fillet sandwich" to weigh it down. Place it in a refrigerator, then every 12 hours, turn the fillets over. Keep the fillets refrigerated and weighted 3 to 4 days then unwrap and rinse them. I have made this recipe, bring the fillets 36 hours and it comes out just fine. Dry the salmon in a refrigerator for a few hours, then cold smoke it 40 minutes with the vents almost closed. Age the Gravlax a few days before serving or freeze for use later. To serve, slice thinly, close to horizontal, cutting towards where fish head used to be.
Thanks Devo, This looks like a "keeper"!