Dill Gravlax
Tuesday, June 30, 2020
The mystery of lox is not a mystery at all. Many people fear to cure fresh fish though this recipe makes it easy and only makes you sacrifice some refrigerator space for 3 days. The key to this recipe, or for any curing recipe is the ingredients. You want to find a fishmonger that you trust and find the fresh salmon you can find. When you purchase salmon look for a fish that has nice thick white lines. That is the fat of the fish and will make for a tastier lox.
So some are going to look and think, ok the recipe says Gravlax but then you say lox and what the heck is Nova Lox. So here's a little guide to help you. Lox Purists believe lox is the only way to go. For your knowledge, Lox is salmon, typically belly meat, and is cured in just salt for weeks at a time.
So some are going to look and think, ok the recipe says Gravlax but then you say lox and what the heck is Nova Lox. So here's a little guide to help you. Lox Purists believe lox is the only way to go. For your knowledge, Lox is salmon, typically belly meat, and is cured in just salt for weeks at a time.
Nova Lox
Many think Nova Lox is named from the origin of the fish in Nova Scotia. Though in reality, Nova Lox is salmon that has been cured like Lox and then cold smoked.Cold Smoked Salmon
Cold Smoke Salmon is Nova Lox just without the history. People maintain the Nova Lox signature to keep with history.Gravlax
The difference between Lox and Gravlax is the spices. Gravlax uses a basic spice mixture of salt, brown sugar and dill. Lots and lots of dill. Gravlax also allows for you deviate and add other spices such as peppercorns, juniper berry or even citrus zest.Ingredients
1 bunch dill, fresh
1¼ cups Kosher salt
1 cup light brown sugar, packed
2 Tbsp. whole black peppercorns
1 3 lb. boneless side of salmon
Instructions
Combine the dill, salt, sugar and peppercorns in a bowl and mix until it's thoroughly combined.
Line a sheetpan with parchment paper so that you will have about 2" of extra on each side of the salmon.
Pour ⅓ of the spice mixture onto the parchment paper to create a bed to set your salmon on.
Place the salmon on top of the spice bed, skin side down.
Pack remaining spice mixture in an even layer onto flesh side of the salmon.
Place another sheet of parchment paper, the same size as the first, on the top of the salmon. Crimp the two pieces of parchment, on all four sides to create a nice little salmon package.
Wrap your salmon package in plastic wrap and make sure to place the whole thing in the center of the sheetpan.
Place another sheetpan on top of the salmon and then place a cast-iron skillet or some type of weighting on top of the sheetpan.
Chill for 3 days. No need for flipping the fish or draining. Just leave it.
Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Since curing draws moisture out of the fish, be careful when you upack it, since there is will liquid.
Slice very thinly with a long, thin, sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Slice at a 45-degree angle until you get wide ribbons. Your first couple of slices won't be perfect. Just keep at it and you will end up with show style slices.
Wrap leftover salmon and refrigerate for up to 3 days.
Arrange salmon on a platter; serve with bagels, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired. Plus you just made Gravlax, get some good bagels and smear.
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