{"id":4626,"date":"2019-03-01t11:31:26","date_gmt":"2019-03-01t11:31:26","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=4626"},"modified":"2019-03-01t18:16:44","modified_gmt":"2019-03-01t18:16:44","slug":"gravlax","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/gravlax\/","title":{"rendered":"gravlax"},"content":{"rendered":"<p><em>serves 12 as an appetizer<\/em><\/p>\n<ul>\n<li>2 &#8211; 1 lb. center cut sashimi grade farm raised atlantic salmon fillets (2 pieces the same size that will fit together on top of each other) pin bones removed<\/li>\n<li>1\/2 cup kosher salt<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>1 t crushed peppercorns<\/li>\n<li>2 bunches fresh dill, coarse chop, save a couple sprigs for garnish and put 3 t chopped aside for mustard dill sauce<\/li>\n<\/ul>\n<p><b><\/b><b>swedish mustard dill sauce<\/b><\/p>\n<ul>\n<li>5 t coarse grainy mustard<\/li>\n<li>1 t rice or white wine vinegar<\/li>\n<li>3 t sugar<\/li>\n<li>3 t fresh chopped dill<\/li>\n<li>2 t olive oil<\/li>\n<\/ul>\n<p><em>mix ingredients and whisk vigorously<\/em><\/p>\n<p>chop dill, save a few sprigs for garnish and 3 t for sauce<\/p>\n<p>combine salt, sugar and peppercorns in mixing bowl<\/p>\n<p>place salmon fillets on a cutting board and coat heavily all around with sugar, salt mixture<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-6713\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/03\/gravlax-1.jpg\" alt=\"gravlax\" width=\"500\" height=\"311\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/03\/gravlax-1.jpg 500w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/03\/gravlax-1-300x187.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>on a large piece of plastic wrap (enough to tightly wrap fish), spread 1\/3 of remaining salt sugar mix and 1\/3 of dill<\/p>\n<p>place one fillet skin side down on top of mix on the plastic wrap<\/p>\n<p>sprinkle 1\/3 of the dill, and 1\/3 of salt sugar mix over fillet<\/p>\n<p>place other fillet on top skin side up<\/p>\n<p>spread the rest of the dill and salt sugar mix on top<\/p>\n<p>tightly wrap sandwiched fillets in plastic wrap and place a board, pan or any flat object that will cover fillets on top<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-6712\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/03\/gravlax-2.jpg\" alt=\"gravlax\" width=\"350\" height=\"457\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/03\/gravlax-2.jpg 350w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/03\/gravlax-2-230x300.jpg 230w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><\/p>\n<p>next place a heavy object on top of board such as a brick or an iron skillet. we used a 49 1\/2 oz. can of chicken stock<\/p>\n<p>cure in fridge for 72 hours, flipping every 12 hours or so<\/p>\n<p>spread curing liquid around each time you flip it<\/p>\n<p>when finished curing, rinse fillets and pat them dry<\/p>\n<p>slice on the bias as thinly as you can with a long, sharp knife making slices about 1 1\/2 inches wide<\/p>\n<p>serve on cocktail rye bread or pumpernickel with a small dollop of swedish mustard dill sauce<\/p>\n<p>garnish with tiny sprigs of fresh dill<\/p>\n<p><em><strong>gravlax will keep for up to a week in the fridge<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>we use sashimi grade, farm raised north atlantic salmon because it has such a fatty, buttery texture. wild salmon, such as fatty spring king salmon, would also work but good quality farmed works perfectly for this dish.<\/p>\n","protected":false},"author":4,"featured_media":6076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[171,316,54],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4626"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=4626"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4626\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6076"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=4626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=4626"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=4626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}