{"id":25780,"date":"2023-01-03T13:33:23","date_gmt":"2023-01-03T13:33:23","guid":{"rendered":"https:\/\/lofotenseaweedcompany.com\/?page_id=25780"},"modified":"2023-01-03T15:17:59","modified_gmt":"2023-01-03T15:17:59","slug":"gravet-laks-gravlax","status":"publish","type":"page","link":"https:\/\/lofotenseaweedcompany.com\/no\/tang-oppskrifter\/gravet-laks-gravlax\/","title":{"rendered":"Gravet laks (Gravlax)"},"content":{"rendered":"
\n\t
\n\t\t
\n\t\t\t\"salmon\t\t<\/div>\n\t<\/div>\n\t
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\n\t\t\tGravlax is a traditional Nordic dish which consists of salmon cured with a mixture of salt, sugar, and herbs. The salmon is coated in the salt u0026amp; sugar mix, which at the same time draws water out of the fish, and infuses flavour into its flesh. The result varies depending on how long you leave the salmon to cure for – we think 36 hours provides a cure that is not too mild and not too strong. You can adjust the timings up or down to suit your preference, but we recommend a minimum curing time of 24 hours. Gravlax is traditionally served with mustard sauce, but it could also be served alongside eggs for a very luxurious breakfast! You don’t have to cure a whole side of salmon if you don’t have access to one – just remember to adjust the cure accordingly (the salt and sugar should both equal 25% of the weight of the salmon, 50% when combined).\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t36 hours\t\t\t<\/div>\n\t\t<\/div>\n\n\t<\/div>\n<\/div>\n\n
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\n\t\t

Ingredients:<\/p>\n\t\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t1kg raw salmon with skin, de-boned\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t250g sea salt\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t250g granulated sugar\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\tBunch of fresh dill, finely chopped\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t4 tsp Arctic Ocean Greens\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t1 tbsp ground white pepper\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t125ml double cream\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t120g dijon mustard\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t2 tsp mustard powder\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\tSalt\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\tBlack pepper\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t1 lemon\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t

Directions:<\/p>\n\t\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t1)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tCombine the sea salt, sugar, most of the dill (keep some back for a garnish), white pepper and Arctic Ocean Greens in a bowl.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t2)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tCover your work surface with a large sheet of clingfilm. Take half of the seasoning mixture and spread on the clingfilm, in the rough shape of the salmon.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t3)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tLay the salmon skin side down on the curing mixture, then spread the rest of the mixture on top. Wrap the salmon tightly in the clingfilm.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t4)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tPut the salmon in a large dish. The salmon will let out liquid during the curing process, so make sure the dish is big enough to fit the whole piece of salmon if you don’t want a mess! Set a cutting board on top, and then weigh it down with weights (3x 400g cans will do). Put in the fridge for 12 hours.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t5)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tTake the salmon out of the fridge, drain away the liquid from the dish, flip the salmon and replace the board and weights. The salmon may feel quite wet at this point but don’t worry – it’s part of the process. Put back in the fridge for another 12 hours.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t6)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tTake the salmon out and flip it one more time, replace the board and weights, and put back in the fridge for another 12 hours (36 hours total).\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t7)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tUnwrap the salmon, scrape off the cure and rinse in cold water. Pat dry with a kitchen towel, and return to the fridge to rest uncovered for a further 3 – 12 hours.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t8)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tTo serve: slice the salmon into thin layers, being careful not to cut through the skin (the skin helps to hold the salmon in place, but it is not recommended to eat). Serve with mustard sauce, lemon wedges and the remaining dill.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t9)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tTo make the mustard sauce: combine the cream, mustard, mustard powder, salt and pepper. Adjust seasoning to taste.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n\n\n\n

If you have some extra gravlax left over, why not use it to make some salmon nigiri<\/a>?<\/p>\n","protected":false},"excerpt":{"rendered":"

If you have some extra gravlax left over, why not use it to make some salmon nigiri?<\/p>\n","protected":false},"author":239,"featured_media":25520,"parent":3551,"menu_order":25,"comment_status":"closed","ping_status":"closed","template":"page-recipes-single.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-25780","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/25780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/users\/239"}],"replies":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/comments?post=25780"}],"version-history":[{"count":2,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/25780\/revisions"}],"predecessor-version":[{"id":25844,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/25780\/revisions\/25844"}],"up":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/3551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/media\/25520"}],"wp:attachment":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/media?parent=25780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}