How to Make Salmon Gravlax - Homemade Gravlax salmon - Best Gravlax Recipe
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Learn how to make salmon gravlax. Gravlax salmon is a national dish in Scandinavia and is extremely simple to prepare. Gravlax makes an impressive salmon recipe to serve to dinner guests.
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Salmon Gravlax ingredients: 0:47
Salmon Gravlax method: 01:20
Print the full recipe: onlineculinary...
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As a nordic chef Ill have to tell you this isnt gravlax. Gravlax is salt cured salmon, you basicly "cooked" the salmon with acid. Cooking salmon with acid is more like salmon ceviche than gravlax. This is still good recipe and definitely delicious one :) Best regards, chef from Finland.
I'm sure this recipe is tasty, but is it truly gravlax anymore? You're getting too fancy with it. Norwegian grandmas stuck out in a fjord didn't have access back in 1753 to fresh lemon, limes and grapefruit and other 'exotic' ingredients.
Every goddamn year I make this
Every goddamn year I come back to this man
and Every goddamn year it tastes even better than the last
being part Scandinavian....we did not use citrus....citrus is a bit of over kill....instead we used Aquavit
I used brown sugar and no citrus.
I prepared this recipe for my daughter's engagement party for 40 people which took place tonight. What a sensation! This gravadlox has a deeply complex and unique scent and flavor which all the guests adults and even small little children loved. No kidding, 3, 5 year olds! Starstruck, kind of. I didn't have juniper berry or star anise but followed the instructions otherwise. This recipe is worlds better than the recipe I've used for years.
This is not really gravlax, this is more like a combination between ceviche and gravlax.
John O'Callaghan I agree.. very wet with the citrus too
‼️Super 👍😉😀
Hello chef Eric, and thank you for your beautiful recipes and teaching! Really enjoy your videos.
Im not sure if it will take he first place and be the best Gravad lax, but im up for it, i will try your method and se if its fits better in my traditional world.. Regards from Norway :)
I prefer the buttery texture of gravlax without the citric acid cooking, but this stuff looks way easier to cut.
Laks = salmon
Gravad laks = "buried" salmon
Salmon Gravlax = Salmon "buried" salmon
Language is funny! :-D
Looks good. Maybe a bit too much citrus for my taste but definitely looks mouthwatering.
Please don't ruin this amazing scandinavian recipe with mint
God bless you for your English. I am amazed and impressed I am running to the store to buy salmon
Bel anglais prononcé par un Français !
Dear Chef Eric Arrouzé,
This recipe is amazing . I've taste this before in a restaurant but i never found a perfect way to do it. Thank you very much ! And i hope that you can make more French food videos. Bon Apetit!
Tanya Nguyen i
Tanya Nguyen
.'
this dish is swedish by the way, not french.
I think she knows that this is not a French dish since he mentions that. Maybe she is just hoping he does more French dishes in general
looks great, but before I try it I have a question.It seems that there are some differences between what we see in the video and what you wrote in the recipe especially regarding sugar and salt and their relation (o,5 cups and salt 0,25 cups,recipe).that doesn't match to the vid, you used more salt than suger.
Will you move in and make this for me?! 😍😋
All jokes aside, this looks absolutely mouth-watering. Thank you for taking the time to show us how to make gravlax.
Hi i know i am late to this awesome looking recipe, but isn't ,more like a "ceviche" because of the amount of acid you added?
It is perhaps worth mentioning that if using freshly-caught fish it should be frozen for at least 24 hours (like fish intended for sushi/sashimi) before thawing and curing. This is to kill any potentially harmful parasites within the fish, which would normally be killed by heat when cooking the fish.
I must concur that this recipe is not strictly gravlax, because of the addition of the citrus juice, which cooks rather than cures. A fine recipe nonetheless and no doubt delicious, just not authentically gravlax. If I want more of a citrus 'hit', I use more zest in the cure.
Nice addition of juniper - a new one to me which I will definitely try. Less sure about the anise.
I also rub down the flesh with a few drops of Scotch (some prefer to use gin or brandy) before curing - just a few drops though!
By the way, I find this method works very well with (larger) trout too, the cure 'drawing out' the slight muddy flavour sometimes present in this fish.
Wouldn't the cure kill the parasites?
Once this recipe is finished, could the fish be cold-smoked?
You could
This is a great tip. I always thought gravlax be a little damp, wettish, a bit yackish. I'll be trying this next time. Imagine we Scandinavians'd need to get help form French ppl here 😂
Only partly joking now; this looks really lovely; look at those slices. Sth new and better. My hat's off to you Sir.
Awesome recipe. Very well explained, thank you chef!
Very different from how we do it, but I'm sure it's tried and true.
Looks good! Will try this one.
Cheers from Norway!
Damn that looks good. I go out every Sunday morning and get lox and bagels for breakfast 😋
Im heading in the kitchen right now, I will do 90% of the recipe ( no anisette and juniper berries ) , Im so excited 😆, I will let you know how it turns out .
The recipe sounds delicious! 😋
so my salmon is ready , well, tomorrow can be eaten actually but I taste it after the curing, delicious and now I added yellow mustard ( no dijon in the house) and chopped dill.
Thank you for the recipe, the lemony dill taste of the cured salmon= 😋 DELISH!! I personally love garlic so I added a little bit in the curing mixture and celery powder as well, love it!!
P.S. your French accent is killing me... in a good way!! Is buy favorite accent in the world since it makes me laugh 😁
Merci beaucoup!! 🇨🇦🇫🇷👍
Gravmeat on wild meat as moose, bear, reindeer is good too
I was with you until you covered that delicious fish with mustard. What a shame.
Thanks for detailed steps in curing salmon. How long can it kept in fridge after being cured ie day 3 onwards pls? I just want to make 1 big fish as it is cheap at the moment.
❤️❤️❤️❤️👍👍👍👍👍👈👈
This looks like a cross between ceviche and gravlax.
It seems like a bad thing to wash it and loose any oils and tasty stuff on it.
You want to taste just the cured salmon, and not together with all the bits and pieces of the cure.
Thank you for that very special recipe! Apart from that, you are amazing.
My pleasure 😊
I cured my Gravlax following your directions exactly tonight. It will be our appetizer for Thanksgiving dinner. It is the only non-vegan dish on our menu, using wild caught pink sockeye salmon. I can't wait to see how it turns out. Thanks, Chef Eric.
Wild sockeye with skin on.
Ok, thank you. What will happen if the lax is over cured?
You need more view! I love the way you explain everything!
kooshkack true :D
If you use a salmon fillet with the skin on it is very important to score the skin along the skin every inch an inch apart. This allows the brine to penetrate from both sides. I have never used citrous in the brine and usually cure the fillet for at least 2 days. Our local wild salmon season opens here in 2 days and I am ready to bring my boat out and catch a couple of wild King Salmon. If you have never made Gravlax from a 10 kilo or greater wild King Salmon Eric you hopefully will do so soon. Eric your attention to detail is well noted. Yes the tail section will become more salty because it is thinner but this happens because it is also leaner.
Using this recipe, my Salmon Gravlax was the hit of the party! Elegant and delicious! Thank you!
I don't know where you're from, but I am from Canada and seeing my flag on your collar made me smile. Cheers!
SirJimmyRustlesIV Canadians are funny about their flag lol
france
Great stuff chef
you don't put citrus in gravlax!
✅
I am a hobbyist home cook and have never made or tasted gravlax, but I have always had an interest in this dish. I have watched many other videos describing the process and this seems to be the best of the best. Thanks for a very straight-forward and informative presentation. I will make this soon and send you a critique.
I really appreciate that you explain how & why every step of this process is done, not just “do this, do that”. Mine is currently in the fridge, I can’t wait
Well... how did it came out?
I will try mine tomorrow , taste it after curing and is great!
Chef you did a great job. But what happened to your mustache?:))
Does it have to be Sashimi grade salmon?
No
@@online-culinary-school thank you
'' ... is a national dish in Scandinavia.'' -Just as national as rice is to Asia.
Bravo! We make gravlax often and have learned a lot in this video!
Love this recipe !!
Thank you, l will make this tomorrow. Yummmmmmm
a mild version but i think i like this one better even though im scandinavian hehe
amazing video! thank you :)
cerecitahn uû
Why does it have to be a thousand ingredients? Most wannabes dont have time for this sort of impractical recipes.
half the rock salt effect is wasted in initial liquids
THANK YOU, THIS STUFF IS DELICIOUS, THANK YOU AGAIN!!!!!!!!!!!!!!
Thank you chef nice job👍
My favorite!❤
Great video Chef.
Your attention in transmit the details and tips made it very well explained and interesting.
I'll try this for the next weeked.
Merci beaucoup and greetings from Brazil.
its the best chef Eric...thanks!
What is the sugar salt ratio?????
Looks delicious, but man..... 48 hours to prepare? I will have died from starvation...I think I will just come to your restaurant and buy a dish you "prepared earlier", thank you...
Very nice way to do gravlax
Just use coarse salt and dill! The other ingredients are a waste of time and salmon flavour!
I totally understand and disagree... But thanks for your opinion.
Hi chef, is good idea curing the salmon in vacuum pack?
+Chef Eric Arrouzé Merci Chef
This is quite a different recipe and method to the gravlax that I made but looks very nice also. Im a big fan, I served my gravlax with blinis with a cream cheese and the salmon on top was VERY nice and really quite easy. I have tried for ages but cant find the original recipe I used :'( and it was so nice. I bookmarked it a long time ago saving it as one of my fav youtube videos but sadly youtube seem to have deleted many of my recipes.
Yes I think so, thanks. Gravlax is one of my fav rare foods, it feels so healthy to eat and tastes very nice.
+Chef Eric Arrouzé What kind of knife were you using?
Delicious !!! I have as well a gravlax recipe, if you want to check it out
Can you say “ Cross contamination”?
washing it??? you must be joking!
You want to taste just the cured salmon, and not together with all the bits and pieces of the cure.
@@istudios225 We don't wash it in Scandinavia, that's what I am saying. And not acid like citrus, that just cooks the salmon.
@@1nevi I see. Interesting.
Lovely accent ;)
Dear Chef Eric Arrouzé,
I really love your precision and your delivery. You are passionate about food, be it French or otherwise. You are the best online authority for me, since Pepin. I look forward to your later work in 2021. You also need an English writer. I am willing to apply! If you find the right person, you will realize your wildest dreams, as long as we have conquered Covid-19. Before then, I hope you will encourage us all to stockpile supplies for us all and our families and to keep French cooking alive. You are the next generation , my friend. I particularly love your show for Tom ka gai.
Chef,Can I have the exact measurements of your ingredients or give me the printed recipe. What kind of berries did you used. Thanks. Will be waiting for your response.
Chef, would the grapefruit skin make the lax bitter? I always have trouble handling grapefruit. Thanks
I'm pretty sure its spelled GRAVAD LAX . its not GRAVLAX
So does the sugar give the fish much sweetness then? Is the sweet or salty very powerful or does most of the excess get removed?
Where is the recipe? The link space is empty above. ???????
Looks so tasty
DOH i made this from the written recipe which does not mention star anise...never mind went well I used 5 spice instead.
You shaved on the 3rd day. . . why?!!! j/k. Great vid.
beautiful
What are the spices? I could not understand with your accent.
Thank you! Looks fabulous…I’d love to taste that. Should it be served cold or room temp?
Cold
I wish you would post exact measurements of your spice mix
Check the recipe
Why do you zest the fruits if you are just going to add them and the zest to the mixture? That seems to be making extra work for no purpose.
Okay, thank you.
Merci pour le video, Chef Eric. Je vais essayer la recette!
Wilde Oscar laisser mariner merci
Pouvez vous,svp me donner la liste des ingrédients en francais et le temps au frigidaire merçi beaucoup
Bonsoir Chef, combien de temps puis-je le conserver si tout n'est pas consommé
de suite ? Merci pour cette excellente recette .
how much salt, how much sugar?
Follow the recipe link below the video.
Hi, very nice. I wonder how long would the cured solmon stay in fridge?
thanks for the reply chef. How about I store them in full olive oil and keep it in the fridge?
How do you store the rest ? Do you freeze it or keep it covered in the fridge?
keep it covered in the fridge
Moutarde Fallot ! ? Good choice !!
Where is vodka or brandy?
How long does that stay good for?
Can I substitute orange for the grapefruit?
Yes you can but you might want to add a bit of lemon juice to compensate; unless the oranges are sour.
@@online-culinary-school thanks for the prompt response.
Too complicated for me right now
Np
Do not use any lemon juce!
Hi, I AM swedish and we make The gravad lax to easter and midsommar. We only use salt and sugar, dill. Do your own way but pls do not callcenter it Skandinavien. By the Wayne it is Swedish. Never use star snish.
Do not callcenter it... by The way.. and as someone mentioned, we never does like this.
Spell check diesel what it wants
Does
Buenísimo gracias
Maravilloso Maravilloso Gracias
"Gravad Lax", not graflax
Gorgeous
La recette en français s il vous plait merci
maybe one day.