Recipe of Super Quick Homemade Citrus-cured salmon gravadlax

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, citrus-cured salmon gravadlax. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Citrus-cured salmon gravadlax is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Citrus-cured salmon gravadlax is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have citrus-cured salmon gravadlax using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Citrus-cured salmon gravadlax:

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

Steps 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.

So that’s going to wrap this up with this exceptional food citrus-cured salmon gravadlax recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!