Citrus-Cured Salmon Gravadlax

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Citrus-cured salmon gravadlax. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Citrus-cured salmon gravadlax is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Citrus-cured salmon gravadlax is something which I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Citrus-cured salmon gravadlax, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Citrus-cured salmon gravadlax delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Citrus-cured salmon gravadlax is 5 people. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Citrus-cured salmon gravadlax using 9 ingredients and 13 steps. Here is how you cook that.

I prepared this as part of a starter for five people. Requires 10 hours to cure over night.

I've not included an accompaniment in this recipe, but this goes great with beetroot + balsamic puree, horseradish cream, and some cress.

Ingredients and spices that need to be Prepare to make Citrus-cured salmon gravadlax:

1. 500 g salmon. Filleted, skin on, pin boned. I used sashimi-grade salmon
2. bunch fresh dill (50g) – to be used in the salt pack and also in the finish
3. Ingredients in the salt pack, for curing
4. 100 g maldon sea salt
5. 100 g demerara sugar
6. zest of a whole lime
7. zest of half an orange
8. zest of a whole lemon
9. 50 ml vodka – use good quality stuff

Steps to make to make Citrus-cured salmon gravadlax

1. Here's some lovely salmon.
2. Chop the stalks off the fresh dill. Keep both the stalks and the dill – we're going to use both. Finely slice the stalks.
3. In a bowl, put the maldon sea salt. Add in also: lemon zest, lime zest, orange zest, demerara sugar, and the finely sliced dill stalks. Mix it together. This will be the salt pack for the salmon. Finally, mix in a shot of the vodka – no more than 50ml. Don't add so much vodka that it turns the salt pack into a liquid.
4. Cut the salmon into four slices.
5. Lay some clingfilm down in your kitchen surface.
   
   We're going to cover the salmon with the salt mixture. Make sure to keep half the mix leftover for the next pair of slices.
6. Take a pair of salmon slices. Dip each slice into the bowl of salt mixture, to cover them in the mix. Put one slice onto the cling film, skin side down. Place some more salt mix on top. Then place the other slice on top, with the skin side up. Tightly cover the pair of salmon in the cling film, roll it in the cling film. Get some more cling film and tightly wrap the cling film again.
   
   Repeat for the final pair of slices.
7. Place both cling filmed salmon parcels in the fridge. Leave for 5-10 hours or overnight. 5 hours will give a texture more towards sashimi. 10 hours will give a more more waxy, cured result.
8. Wait 5-10+ hours. ⏱
9. Remove the salmon from the fridge. Remove the cling film.
10. Remove the salt crust by hand. Give it a (very) brief rinse under the tap. Then dab try with some kitchen towel.
11. Finely chop some more dill. Cover each piece of salmon.
12. Carefully remove the skin with a very sharp knife. Slice the salmon into strips, with a line of dill running along the top.
13. Serve with your favourite accompaniment. Here I've served it with beetroot + balsamic puree, horseradish cream, and some cress.

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So that is going to wrap it up with this exceptional food Recipe of Favorite Citrus-cured salmon gravadlax. Thank you very much for reading. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!