SWEDISH GRAVLAX | ( Cured Salmon ) - Easy Gravlax Recipe | How to make Gravlax 🐟
ฝัง
- เผยแพร่เมื่อ 11 เม.ย. 2020
- SWEDISH GRAVLAX | ( Cured Salmon ) - Easy Gravlax Recipe | How to make Gravlax 🐟
-------------------------------------
My Kitchen Gear:
Sous Vide: amzn.to/3DkFMsF
Knives: amzn.to/2Wvl7BB
Knife Sharpener : amzn.to/2Y2rxIV
Cutting Board: amzn.to/38iRt4S
Support my work:
/ foodwithviktor
-------------------------------------
Check out my TH-cam channel for weekly Food inspo:
/ @foodwithviktor
Instagram: / foodwithviktor
Facebook: / foodwithviktor
Thank you so much for watching and see ya in the next one! - แนวปฏิบัติและการใช้ชีวิต
![ความรักของยักษ์เขียว (ทศกัณฐ์) - เดี่ยว ไออุ่น [OFFICIAL MUSICVIDEO 4K]](http://i.ytimg.com/vi/yCCy-QVHqK8/mqdefault.jpg)
Thank you! I’ve brined and smoked salmon so I’m sure I can do this. It does look easy to do. My brother and I fish for salmon every year and we are always on the lookout for new ways to enjoy our catch.
Thank you very much ! love the way you cure the fish , look so delicious!
Keep sharing your beautiful Scandinavian world man!
Spank you very much, appreciate it !
A new video is coming in 1 hour 😮
Absolutely delicious. Can't wait to make it. Thank you Viktor. Greetings from Akld, NZ.
So helpful seeing you use the vacuum sealer
Hej, I loved the concept of the video. I've never prepared gravlax before but this week i'll try! Thanks for the recipe. Have a nice weekend.
Thanks Gokhan Insel, apriciate it!
Salut Viktor a l'air super, merci pour ton travail
Hello Viktor: I made your recipe recently, and used Steelhead Trout, farm-raised in the Hudson Valley of New York. Superb! Thank You. Ed, from NYC.
Hi!
Sounds really good!
Thanks for updating, apriciate it! 🙂
Now, Im tempted to make this recipe. Thanks for sharing!
Hi!
You Should, let me know how it went!
Thanks for watching 🤗
Thank you very much you save me a lot of money..I love gravlax
No problem friend 💪👨🍳
That looks so good!!!
Thanks, apriciate it! 🙏🤗
FANTASTIC
I leave mine for at least 48 hours, usually more. ….Love the stuff😋
tack så mycket ☺️
Wow!!! This looks amazing!! I could almost taste it!! Good job!
Thanks, apriciate it! 🤗
@@FoodwithViktor I used your recipe yesterday and I have just tasted the gravlax. It came out wonderfull!! Thanks again! Have a good weekend and keep it up.
Still good!
2:10 1 deciliter = 100g
100g salt
150g sugar
1/2 cup white pepper
1 kg salmon filet
Just put mine in the fridge, thanks for the recipe
Thats awesome!
Let me know how it went :)!
Thanks for watching Babu!
@@FoodwithViktor it was fantastic, thank you very much
@@aerospacestudent3231 This made my day, thank you! :)
‼️Super
👍😉😀
Viktor thanks for sharing it with us mate.. I think it would be best to mix all the sugar, salt, and pepper in another bowl as you might need to crush more pepper later on. You don't need to make sugar and salt more granular :-)
Good idea! 🙏🙂
Décilitre. I like that!
He lost me ngl
My recipe is the same (minus the lemon) but I put mine under weight in the fridge for three days, turning about twice per day. I'm surprised how little liquid came out of the bag. I'll try it this way the next time.
Hi Bradley Jones!
Interesting i wonder why not?
Let me know how it went :)
Thanks for watching!
Can you also make the video with the traditional method please, I would love to see that
That would be kinda nice! Good idea! 😁
Need to do some more research 🤓👨🍳
If I don’t have a sous-vide machine, will a ziplock bag work fine?
Viktor, thanks for sharing this great salmon recipe with us! How long we can keep it before fully consumed?
Good question, I'm afraid i dont know the answer to that. But I think you're local fish shop do! Good luck!🙂
It freezes very well.
Snyggt!
Tack @Andreas!!
I made gravlax with lavender and juniper berries
Some other videos say put it in the fridge for 1-3 days. Is keeping in the fridge longer then 1 day any good?
Good question!
It might draw out some extra water and make it more firm. I think it's worth a shot :)
Hello! When will you release the next recipe video?
Hi Oaelia Shepard!
Very soon, i will film a new video tomorrow ( Swedish recipe )
And will be more videos from now, every week!
Thanks for watching!
what is the sauce? it looks so good
Thanks! It's called "hovmästarsås"
Hello, any specific temp in the fridge? Thank you. 1st time watching cured salmon and got interested to try it. Thank you.
1 month after: Know what nevermind, you only crave praises. I have found my answer elsewhere.
Wait You don’t have to put the curing spices on top of the flesh?
Hi, what you mean with curing spices? 🙂
Impressive, I actually find this a little intimidating I’m scared that I wouldn’t get all the bones out of the fish or something stupid like that
Can i use salmon belly?
As Long is it's not to fat i think it should be ok! 🙂
@@FoodwithViktor thanks bro
Delicious !!! I have as well a gravlax recipe, if you want to check it out
Thank you! Will do!
U didnt put salt in the bottom..?
Hi Aleksi!
No i didn't , but you can if you want to 🙂
Thanks for watching!
Is the leather apron required? ❤️😂
Hehe, yeah ofc 😆🤠
Deciliter . Wtf ?
100g salt
150g sugar
There is no reason to add the salt and sugar in the mortar and pestel with the peppercorns. Just grind up the peppercorns and add them to the sugar and salt in a separate bowl.
I like to mix it up it in the mortal to just to make sure i got the ratio right. But both ways work :)
Why, in the name of God, do you use volumetric measurements for salt and sugar? Everyone following your recipe will use a different amount depending on how coarse their stuff is.