Robin of LOX-ley

14 Jul

So I got to thinking today… At some point or another everything was made from scratch. I mean I knew this, not only was it discussed numerous time in school, but it’s pretty much one of those “duh” things. However, I was feeling adventurous and decided to pull out my garde manger book.

*Quick side note: Garde manger is the kitchen term for pantry. Typically the station that takes care of the salads and sometimes desserts. Historically, it’s the method and place of preservation, including pickling, smoking, brining, and curing.

Anyhoo, Gravlox popped into my head. We had made it in school, but we started with whole 15 pound salmon. Fun, but a little dangerous and messy for my home kitchen. I wanted to try this curing process on a smaller scale.

I bought a 6 oz piece of salmon and got started. Here’s how I did it:
1. Combine 1/2 cup salt, 1/2 cup sugar, and 1 tablespoon cracked black pepper in a bowl.
2. chop 4 tablespoons fresh dill
3. squeeze the juice of 1 lemon and if you want to mix with 1 oz gin
4. create a MacGyver-esk drainage rig. Mine was a pie pan, 2 perforated lids from a powdered sugar shaker and a grated cheese shaker. The concept is to have some space where the excess liquid from the fish can drain off during the curing process, and it’s not sitting in those juices.
5. Using a piece of cheesecloth layer 2 tablespoons of the dill, half of the salt and sugar mixture, the salmon filet, pour the lemon juice (and the gin) over the top of the salmon, the second half of the mixture, and the remaining dill
6. tightly wrap the fish in the cheesecloth
7. place on top of drainage system
8. wrap everything in plastic wrap tightly
9. place a plate and at least 2 pound of pressure on top of the wrapped salmon
10. refrigerate for 3 days
11. unwrap and brush the salt and sugar mixture off.
12. serve and enjoy.
*keeps for 5 days in the fridge

See 12 easy steps to enjoying something that you pay 3.99 per 1/2 oz in the bagel shop. It really is rewarding to make something like this that most people don’t even consider making. Try it!

Always thinking of the next meal
Katie

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