Easy Homemade Gravlox + Optional Cold Smoke Method
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- เผยแพร่เมื่อ 4 ม.ค. 2019
- Gravlox also known as gravlax, is one of my most favorite foods of all time. Often confused with smoked salmon, which is typically hot smoked rather than cured and served raw or cold smoked like lox. It goes well with so many things including bagels and well...lox. If you know about lox, and you like some on your bagels or however you enjoy it, then this is the recipe for you. This will probably convert all of your friends who've never tried it before too.
Recipe: www.joshuaweissman.com/post/h...
What I used for Cold Smoking: shop-links.co/173629114190676...
Eating raw salmon properly: sushimodern.com/sushi/make-su...
Pink Curing Salt: shop-links.co/173629121578021...
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I used to make this twice a week for the restaurant where I worked. We often used lime slices, pink peppercorns, crushed juniper berries amongst other variations. We’d take a whole salmon, fillet and trim it then add the cure and lay one fillet on top of the other turning two or three times a day for two to three days.
Thats smart. So the weight of the fish actually helped to weigh it down.- Going to give this technique a try!
24 hr is enough and i always make two fillets . i also mix my salt, sugar and spices in a large jar ready to use when i need it that way the spices really flavor the salt.
That's how it's done😎 And you flip it every once in a while?
Can you tell me more of your recipes so I can make them for family meal?
Gravad lax isn't the most famous scandinavian food, it's IKEA meatballs
Surströmming??
@@Lil_Phag IKEA meatballs for actual consumption.
Surströmming is the most infamous
@@Rickshaw_Bohammer “Ah, Dusty! Infamous is when you're more than famous! This guy El Guapo is not just famous, he's IN-famous!”
Youre funny 🤣 Emil
I really appreciate the "from scratch" approach. Knowing what is in your food and how it is made is central to healthy eating.
Gravlax reminds me of beautiful summer days in Sweden. When we had this for breakfast with all kinds of herbs and flowers from the garden.
hey, its just gravlaks here in norway, but the real deal is rakfisk, made from trout or ørret (in norwegian), or arctic char (røye). that is a way more inter sting and imo better flavoring fish. I do like the grav-technique, but it's just as good with i. e. reindeer heart or moose heart, or different pieces from other kinds of game.
but its important to remember that "graving" is just autolyse while "raking" is lacto fermentation.
when we do rakfisk we usually eat it with sour cream, onions, and either flatbread, potato mash or potato lefse, a soft potato flatbread
Wow, super super interesting! Thanks for sharing!
Ahh, rakfisk... Perfect for when you can't decide between gravlax and surströmming, so you go for something in the middle.
No isnt sørstumming the stinking fish arghhhhhhh
That was 10 years ago, ever since the fish farms killed all the natural fish there is no more gravlaks or rakfisk.
Its all meat heldt toghter chemically by toxins no human should consume.
Forget theese traditions, capitalism killed them..
Reindeer heart...🤤
I just stumbled upon your channel a few days ago and as a chef, I am loving the content and clarity of your videos. Bravo.
Stephanie Bogdanovic i dont think you need to be a chef to enjoy his quality and content
@@cactus7198 think they meant being more versed and skilled in cooking than the average viewer, that the video is so good even a chef can enjoy the subject of the video.
Somehow I stumbled upon your croissant video, and I cannot get enough of your vibe. You’re great at giving directions, you’re hysterical, and I’m looking forward to more videos! Love and good vibes from central Maine
Thanks for the mention of the precautions with the fish, I think some people don’t think about those things. Glad to see your channel growing you do very well from the filming, editing to the great explanations and recipe choices. Keep up the great progress Joshua, I’ll definitely be watching!! 😎
I think that's true, however a lot of people worry too much, considering how low the risks are.
I never ever EVER comment on stuff (and this vid is kind of old so you probably will never see this), but I love all of your videos and you are so inspiring. Smoked salmon is one of my absolute favorite things and I have been wanting to make it for YEARS, but I was always too intimidated until I watched this video. I cured a whole 2.5 lb filet, smoked it with alder and oak chips, and then proceeded to eat the whole thing by myself over a few days. Literally life changing stuff. Thank you for this video!!!
I just enjoyed the results of the optional cold smoke method and it was heavenly. Thank you for this!
Bro you inspire me to dig deeper into my culinary roots. My father and grandfather were both culinary experts and I'm headed that way also. Love all your content.
As a norwegian it thoroughly warms my heart to see you making this dish. I also reccomend warm smoked salmon, which imo is far better then the much more known cold smoked variant.
hang on - there is a guy coming down the sidewalk that gives a shit
@@recoswell Damn, Didn't have to do him like that
Alt varmtrøget fisk er bare det bedste
@@recoswell how about cold smoked chill pill for you
I just stumbled on this video last week - bought a cold smoking gun and made the lox over the weekend - it was hands down the best lox I've ever had. A thousand thank yous for doing this video.
It takes a WEISSMAN to make such a proper, high quality instructional video.
My all-time favourites are dill and coriander seeds. Mustard-dill sauce goes very well with it (Dijon mustard, honey, rapeseed oil, dill, coriander seeds).
I always do my own Gravad Lax for Christmas. This Christmas I couldn't find any salmon that had been frozen (I only had 2 days lol) so I used tuna fish instead. Well worth trying. And sugar/salt/coarsely ground white pepper and dill only is legio for true Scandinavian Gravad Lax. I only put it in a glass baking dish (no plastics!) and don't use too heavy pressure on it. Both gravad and smoked lax are delicious to quickly sear/broil in a pan (whole), leaving the core uncooked. Serve with potato rice with melted butter over (use a potato ricer). A totally new taste experience.
It’s a relief to have some good new channels to watch regularly
i love everything about you and your videos, so thorough, great editing, articulate, and yum af content! dont forget me when you become hella famous ; )))))
i've been wanting to learn how to do this for awhile now!! thanks dude 🙌🏾
You deserves more likes and subscribers
Ur an amazing Chef and deserve a million subs by July
he’s gotten over 3 mill now 😭
My father used to work at a salmon butchery where they made ''Gravlaks'' and he learned to cure it in root bear and a mixture of salt and sugar as you showed in the video.
He usually makes it during these christmas times. i must recomend you to eat it as we do, with some mashed potatoes and
mustard sauce. ( he also puts alot of dried dill ontop of the salmon afther the cure) Great video!
I know it's very late requesting a Christmas Themed receipe. It's just a request which may happen or not but I shall wait but not insisting. I stand corrected.
I very much like Joshua's approach even toward a simple receipe, very scientific and explecit. It demonstrates his hard work, detailing and copius amount of research. I am truly appreciative and trust his renditions. I totally admire his work and wish him well.
That's all.
Vijay Gray Thank you so much for the kind words! That really means a lot to me! :)
I recommend adding horseradish to the cure mix and serving with creamy aioli. It's so delicious and has a nice kick to it. It's also more festive and modern if the traditional dill isn't really your thing. We also often use whitefish instead of salmon. Serve with freshly boiled potatoes seasoned with dill and a butter-onion sauce.
It's always the best when I have an idea to make something and pappa has a video on it. Nice little surprise.
Made this every other week since early Feb. Wonderful!
Absolutely love your channel! Basically watch everything
Thanks for the recommendation about the portable smoker. I didn't know they existed. Bought one on Amazon. Thanks!
Love this ! and all your videos...Im cold smoking so I'm thankful you covered pink cure salt I'd like to learn more of the pink cure in this
Every time I watch your video ... I get hungry. You are a master my friend ... keep it up.
FYI, in Swedish, its called "Gravadlax" Grav=grave, Lax=salmon. Gravadlax basically means buried salmon.
In Swedish it's either called "gravad lax" as two words or "gravlax" as one word, I've never seen "gravadlax" as one word. "Lox" is definitely wrong though, I don't think it's spelled that way in any Scandinavian language.
Hmmm, I've never heard of Gravadlax aka "buried salmon." Very interesting!
@@jonasnicklas Yea you are right about the spacing, sloppy writing on my part.
Gravlaks in Norwegian :)
Yup lox is wrong in any language haha
Craving this food this morning, and I came right to your channel for a recipe
A lovely subtle cure which I really enjoyed.
Love this recipe thanks for sharing I just started my “gravlox yesterday :) let’s see how it works :) by the way I really like your channel !
My mother would make this when I was little, we called it Gravlax, pronouncing the a’s like the word “at” is pronounced in American English. I have no idea if this is correct, but now you got me missing my moms cooking. I’m gonna make this, thanks.
Awesome video! Can’t wait to try it out!🤘
Sir, you are adorable. I will definitely be making this, as lox is one of my favorite foods too, and definitely will be keeping up with this channel. Cheers!
Thanks for making this and well done.
I never knew how easy it was to make that, oh my god i must try this!
Awesome!
One of my supervisors likes to salt cure crappie. He packs them in salt and air dries them for...a few days? When they're dried to his liking, he keeps them in the refrigerator.
It's very good, goes great with beer (or vodka - he's Russian).
If you want to add great color and flavour you can also add grated cooked beetroot and orange zeste. Really delicious!
I got 2, 1.5lb king salmon center cut filets and followed both the standard and smoked recipes and used the optional gin in both. I also add some juniper berries, red peppercorns and red pepper flakes. I let them cure for 2.5 days. The results are amazing. The fish is almost creamy and it slices sooo nicely (assuming you use a very sharp, thin blade). I do not have a smoke gun, so I set the fish on a rack over a bowl filled with ice, then put that on top of my smoker and placed a large bowl over the smoke stack and the fish. I let that go on and off for a total of 45 minutes. The smoke and the addition of curing salt set this over the top. The flavor is outstanding. I've decided that when I do this again, I'm going to heavily smoke the salt I use to cure the fish. It may be overkill on the smoke flavor, but I think its worth a shot.... Thanks Josh for the great recipe and instruction, this one is another winner.
i used to do a similar product with a frozen berry mix on the meat side. and then cure. and what would turn out was a gradual change from blue to purple to salmon pink meat. then slice thinly. it was quite beautiful and tasted great
Hey brotha. Great work here. Just found your channel. I appreciate your style. If you’re ever in NY, you’re always welcome in my kitchen.
I watch your channel as well. You are an inspiration!
Would love to see this collaboration!
I love your channel. Keep up the good content.
We also take thicker cuts and sear or broil and serve warm of Gravlax its pretty nice it increases the salt even more
I've officially binged your entire channel. Two things please make a video of cheap college food and a video on drinks.
Here in norway, the way my grandma makes it doesn’t even use something to push it down. Just flip it one time every day, and you’re good
thanks for the tip!
Curing with tarragon is lovely!
One of the best video. Great job.
I live in a fishing town in Scotland.
My parents can remember when salmon was so expensive, it was a real luxury item. Now it’s available for most people to buy at a good price. No matter how good the farmed salmon is, it can never beat fresh/wild salmon.
I’m lucky enough to have a father in law who fished for these in the wild, and now and again I get a smoked side. Nothing beats it-NOTHING! And I need to give him credit-he’s damn good at fishing.
Go for wild salmon every time if you can.
To cure it with beetroot gives it an amazing colour also! We did it before when j worked at a typical Swedish restaurant in Stockholm.
Somebody has probably mentioned it already but. Lax translates to salmon and grav or in icelandic graf comes from að grafa which means to dig down. So, essentially salmon that has been dug down by spices. Anywho, great content, great video!
Every time Joshua says let's make this from scratch I think he's going to make another universe and make it evolve
You should definitely try gravlax together with something called hovmästarsås (which means waiter sauce I think?? Maybe butler sauce?? Idk..) Which is essentially a mustard sauce with dill. Perfect condiment for the perfect fish and pairs beautifully with new potatoes 😍
great video as always
Going to be doing that soon, that's for sure. Been craving a smoked salmon BLT for some time now
Def going to make this with steelhead trout!!! Once I dehydrated some lox, it was like salmon bacon🤤... Delicious
Oh dear. I love this channel!!
I'll chop the dill and add a tablespoon of honey and a half shot of aquavit, mix it together and apply evenly on the fish together with the salt/sugar. Gives a great taste and is my favourite for x-mas here in Norway. And don't forget the cold mustard sauce...
Hey thank you very much for the recipe! I agree to the fact that not many sites talk about the salmon itself and how to treat it to get rid of parasites. But i still have a couple of questions and i really wish you could help me in finding some answers:
- If I store the salmon in the refrigerator at an adequate temperature for one week (following FDA guidelines), how should i defrost it before starting to cure it? Is it ok to leave it outside the freezer and then put it back in the fridge for 48h?
- How quick should i eat it once cured? / In how many days can it be safely eaten?
I just discovered you and I really enjoyed the video! i'm looking forward to seeing all your other recipes :)
Have a nice day
looks fantastic!
First, I’m addicted to this channel!
Same.
Me too!
same, its very simular to "Binging with Babish".
xDEx_TriC yes I’m addicted to that too I watched his whole live stream the other day 😂
Caught 4 salmon in northern canada this summer, theyre in my freezer, im gonna try this out
Josh, I love your content, use your vids as a cookbook :D if you havent tried already you should also try the norwegian "lutefisk" :D its not for everyone. but I saw a nordic cookbook in your kitchen somewhere.
Love the way you hot box your lox
My guy going to hit a million subs in no time
Chewedgaming nice
Thank you! I can make my favorite food at home now:)
I set mine on the top rack of my pellet grill and instead of running the grill I use a smoke tube (metal tube you can fill with wood pellets that will smoke for hours) with a bourbon pecan pellet blend (only works in the winter months obviously)
You're gaining a lot of traction on the view counts! Keep it up
You could use Banana Leaves, they are also great for cooking in too!
I`ve been eating and making gravlax since I was a kid. Here we do it without sugar and you can pretty much spice it up with anything, dill of course is almost mandatory. As for the amount of salt gravlax is quite forgiving. There just needs to be quite a lot of it. In a warmer country with less strict food safety regulation you ofc need to be more careful when curing things.
as a chef based in finland, i’d say you should try this with whitefish! add grated beetroot or smashed blueberries when curing the whitefish, so you’ll get some beautiful colours (will work with salmon as well, but the taste of whitefish boosted with beetroot is a-ma-zing)! add some orange zest as well!
That b roll had me with tears in my eyes 🙌
My father-in-law fishes on the devein river in the north of Scotland.
When he catches a wild salmon, once it’s smoked. It’s the best thing ever, I can eat a whole side over two days 🙅🏻♀️🤦♀️ 🎣
It’s just delicious but they are few and far between, probably a good job too!
Finally a new vid 👌👌
Gravad means cured with sugar and salt mix so it’s the method + type of meat, lax in this case which means salmon. You can do it to most high quality meats like sirloin etc. traditionally we use dill as a seasoning but citrus zest is good too and we have a xmassy variant in our family too. The cold smoked variant is best with just sugar and salt. Any gravad product is great with cream cheese, various onions and horseradish. 😋👍🏻
I've made it quite a few times but always with a hefty bunch of fresh dill. I still haven't smoked it, but will try that soon.
My mouth is watering.
I'd love some cold smoking videos!
dude, you're awesome! subscribed for sure☆
First I want to let you know that I love your videos. Secondly, I think there is a way to take cotton cloth and melt wax over it that will make it reusable, washable and environmentally friendly. There are some TH-camrs that show how to do this. And 3rd please keep making your videos, even if I don’t make anything I still watch them all!
Here in Belgium, it's called Gravad lax. I have worked in a lot different restaurants and I can tell you you're just gonna get smoked salmon with toast and a mustard-dill dressing/sauce. Just because its cheaper, less work and no one complains.
Love your videos ... I’m kinda addicted . Can u please show how to make Cannele de bordelaise please
try to get two same baking mold, we have two small one to exacly fit salmon, just make a bed go with the salmon and make a quilt, then just some food wrap, then you put on this another baking mold and wheight it down, we use rubber bands to squeeze together both baking molds. For seasoning try to use cilantro and fresh dill, well chopped. We can send you an fhoto :))
Lax, with an a
Edit. I see 'lox' is used in American English. I stand corrected then. European versions (Scandinavian, German) are with an a.
In English it's usually lox and gravlax (not gravlox, but that is an alternate spelling.) I haven't seen lax.
Lax is correct. Take it from nordic guy.
@Fat Earther það mun vera skrifað lax á íslensku líka. Or, in Icelandic as well. Dont always leave us out. ;)
Gravlaks, in norwegian. The swedes like the letter X, but it' s a "no, no" in most norwegian spelling.
Directly translated from norwegian its called "grave salmon". And here its called gravlaks, not with an x
I love how extra your videos are with doing everything from scratch and would love to see some more beginner friendly videos like the "Cooking isn't that hard" series. I made a goal for 2019 to try to cook more and I'm in desperate need for guidance!
First time I made cured fish was a Russian way with a whole gutted rainbow trout.
Clean and pat dry trout with a paper towel
Sprinkle non iodised salt inside the cavity and outside the fish on both sides very generously. Rub salt right into the flesh
Get a clean dry tea towel and wrap fish up super tightly like a spring roll
Place in the coldest part of the fridge for 2-4 days ( as if the fish would be buried in snow) .
Unroll and Check on the curing after day 2 and add more salt inside and outside of needed
Rinse, fillet and slice in small pieces. Filetting, deboning a tough salted fish is going to be a challenge FYI
Not sure if its the right way but I was taught by a Russian and took his word for it. Been doing it the scando way ever since as it was way easier with better results.
I recommend those who need to freeze their salmon to do it after curing. Thereby you can take it out when you need it, and it makes it easy to get some really thin slices if you do it when the salmon is semi-frozen.
this video was shared by my culinary prof as an example hahahahaha, enjoyed it so I'm subscribing
Your videos are satisfying
I tried this a week ago. after 3 days ist was still a bit raw towards the skin side. so I pulled off the scrin and repeated it on that side again for two days, then it was good. Cool video tough :)
Old fashioned cling film would be waxpaper. You can diy that easily too. Paper+beeswax with which you can seal the edges off with beeswax then tie it up to give additional strenght so it doesnt open up. Its allot more work though.
Instead of needing to have smoking equiptment you can also use something like danish smoked salt 💪🏻
Joshua, Thanks for the demo....my wife and me have been been making gravlox for a number of years. I trick we do to make sure it's safe is we buy fresh not pre frozen and thawed stuff and after curing we slice it and wrap it with cling wrap 2 servings at a time and freeze it as a safety measure. We thaw it out as and when required the freezing should take care of any bad bacteria that might have been on the salmon.
As to looking for a more environmentally product perhaps parchment paper would work and it's compostable.
You should definitely touch on the cutting in regards to the fish fibres ! Which is another topic that's not too widely talk about in recipes.
You are awesome thank you so much!!!
I'm your latest subscriber. Keep up the good work. You have gold between your hands. All that you cook looks so tasty. Greetings from France (please don't speed up your voice, it's difficult to understand you)
Gravlax is delicious! Greetings from Sweden
Hi Joshua
Thank you for quality content!
I think it would be nice if the audio volume was even throughout the entire video. I am constantly adjusting it (music too loud, voice too low).
Love the channel
Yum!