Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Email this recipe to a friend 
Gravlax (Home cured fish)
Be the first to review this recipe.
(Recipe ID: 381)
Serves 10 to 12
Preparation time: 20 minutes; Cook time: 1 to 3 days
Source: Chef Joseph Lowery
This dish originated in Scandinavia as a method for curing fish with salt, sugar, dill and brandy. Tthe technique works just fine with Salmon or fresh Rainbow Trout. Very nice with champagne, a shot of icy vodka or a dram of fine scotch.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 pound Rainbow trout or Salmon fillets, skin removed
- 4 tablespoon Salt *
- 1 tablespoon Sugar
- 4 tablespoon Dried dill
- 3 tablespoons Cognac or brandy
- 2 teapsoons freshly ground black pepper
Instructions
- Check fillets to make sure all bones are removed.
- Sprinkle half of the salt, sugar, dill and black pepper evenly over the fillets.
- Rub this in with your fingers and add half of the Cognac or brandy; rub it in as well.
- Turn fillets over and repeat the process.
- Cover tightly with plastic wrap, place in a glass dish, cover the fish pieces with a moderately heavy weight about the size of the fillets and refrigerate for 24 hours.
- To serve: Remove from plastic, slice thinly and arrange on a platter alongside slices of rye, butter, Dijon mustard, caper berries and chopped green onions.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.
