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Gravlax - weight it down or not?

Posted: Fri Dec 21, 2018 15:07
by AndyPandy
I have done Gravlax many times, covering the salmon fillet with a mix of salt,brown sugar and dill and then putting some weight on it. It always came out well, but sometimes a bit too salty. So now I will try an equilibrium cure.
Any suggestions for the quantity of sugar and salt? I am also not sure that placing some weights on it is really necessary.
Any experience with this?

Posted: Sun Dec 23, 2018 02:06
by redzed
I make gravlax all the time, adding 2% salt. It still tastes salty but you have to keep mind that the salt is added not only for flavour but as a presevative. The salmon would spoil in the fridge if you didn't add salt and kept it there for 6 days. I cure mine for 3 days and it will easily keep for another three days after the curing stage. You also need two shots of vodka when making gravlax. The first one you pour over the salt, pepper and dill before curing and the second to clear the palate before eating the gravlax. :lol:

Posted: Sun Dec 23, 2018 18:08
by redzed
And yes, you should weigh it down. I use a brick in a plastic bag.

Re: Gravlax

Posted: Mon Dec 24, 2018 12:56
by AndyPandy
I actually use Akvavit. I guess just a personal preference. I will try the equilibrium cure with 2% salt. Thanks.