Wednesday, December 8, 2010

Gravlax for breakfast

 I doubt there would be many beating down our door to join us for breakfast.  You have to have a real love for all foods and possibly a little bit of Norwegian in the blood helps also.  Nearly 10 years ago, we found a recipe from Emeril Lagasse for Vodka and Citrus Cured Salmon.  Since that time, The Trout has tweaked the recipe quite a bit and now just makes it by guess and feel.  That being said, I will try to explain how he makes this lovely piece of salmon taste like something very outstanding.

I also toasted the bagel, topped with cream cheese, gravlax, capers and a few chopped chives.  I used the thin bagels now available at only 110 calories compared to 270 for the regular sized bagels.  After all, this is about the salmon and not the bread.  I do like these thin bagels a lot.

Vodka and Citrus Cured Salmon
by way of Emeril Lagasse

1 (2 pound) salmon fillet with skin
1/2 cup kosher salt
3 tablespoons sugar
1/4 cup chopped fresh dill
1/4 cup vodka
2 tablespoons grated lemon zest

Place salmon skin side down on several sheets of plastic wrap.

In a small mixing bowl, combine salt, sugar, dill, vodka and lemon zest.  Spread over the fleshy side of the fish, pressing into the fish.  Wrap the salmon tightly in plastic wrap and place in a large baking dish.  Place a flat glass or heavy ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick.  Refrigerate for at least 24 hours and up to 48 hours.

Unwrap the salmon and rise all of the cure off under cold, running water.  Pat dry and slice diagonally into paper-thin slices. 

We cut this recipe down and kind of guessed at the amounts for curing.  It turned out lovely, tasty and was well-received.

18 comments:

  1. Since usally breakfast for me is a granola bar and a glass of milk...I would hoggishly eat this up.

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  2. I would be first in line for this breakfast, Susan! I love all things salmon :)

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  3. USUALLY I can spell correctly!

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  4. That's me on your doorstep, along with Bo and Karen, to join you in gravlax for breakfast. I've only done it once but purchase it every chance I get. I'd just add a bit of tomato to mine.

    Best,
    Bonnie

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  5. I'd eat gravlax any time of day. I simply adore it!

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  6. I truly apologize, but I think I have to leave the gravlox and the lutefisk to Norwegians with a tougher constitution than I have. Of course not liking anything that's connected to fish of any kind doesn't help. It looks beautiful, though. Enjoy!!

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  7. I'm right there in line with everybody else, Susan. I would love this any time of day. What a treat.

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  8. I couldn't click on your blog quickly enough when I read the title! This is one of our favorite treats - for breakfast on a bagel, on Franskbrod (French bread!) with dill mustard as a starter, or snatched (guiltily) from the platter in the fridge in the middle of the day. Food of the gods!

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  9. recipe sounds amazing! I usually do an asian cure, but I will have to try this one out!

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  10. Count me in for this! I love it and just recently made it for the first time. Yours doesn't have to set for so long and the vodka and lemon zest sound great for it. Your way is a must try!!! Thanks for the recipe!

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  11. Can I come and join you, this looks just delicious. Yum yum. Diane

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  12. One of my favorite treat breakfast. Yummm!

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  13. Hope I'm not too late! I love gravlox and yours looks just delicious.

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  14. This looks wonderful! I forwarded it to my kids too, except Alice. She love salmon but her husband has a life threatening allergy to most fish. Poor guy!

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  15. I would definitely beat down your door to be served that gorgeous gravlax. I've only prepared it once. We always keep a package or two of smoked salmon in our freezer. Lovely meal for breakfast, lunch or dinner.
    Sam

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  16. This is my kind of breakfast! Just the thing to get you going in the morning!

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  17. We went EARLY last Saturday to Einstien's Bagels for their bagels and lox. They were delicious, but I'm sure not as good as your homemade would be!

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  18. What time is breakfast tomorrow??? We love smoked salmon with creamed cheese and capers on rye and I can only imagine how wonderful your own cured salmon must taste! Fantastic recipe that I'm excited to try!

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