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More German Recipes

German Fish Recipes

Gravlax or Gravad Lachs,
Cured Salmon Recipe

Served with Pumpernickel, radish curls,

Beef Schaschlik

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Gravad Lachs Gravlax or this recipe for cured salmon is a Nordic recipe from centuries back. In the Baltic you have the Nordic people that depended on fish. Salmon was a prized fish and could be rare. To preserve it they would wrap it in birch bark and bury it in the sand near the ocean, Hence the name Grav which means buried and Lax is the word for salmon. Why didn’t they use salt….because it was rare back then. The bark is slightly acidic and there is a bit of salt in the sand so it did cure a bit but the idea was to keep as much oxygen off as possible so it would ferment as opposed to rot. Many think that this is risky and you can get poisoned, making it an extreme culinary sport,  However if it is a question of food poisoning or starving, the answer is easy.

This recipe is adapted from Chef Bernamoff from the Mile End Deli that specializes in some good Kosher food classics. The Kosher Deli’s in New York were the fore runners of popularizing Lox in the United States.... “It should taste like salmon — fresh vibrant salmon that’s been out of the water for not very long, cured just enough so you’re not eating sushi,” says Bernamoff, whose restaurant prepares gravlax weekly and serves it in a bagel sandwich called “The Beauty.” Some Gravlax recipes call for putting a weight on this, Chef Bernamoff feels that this method gives superior flavor.

Ingredients:

The basic rule of thumb is 3 parts salt, 2 parts sugar and 1 part black pepper.

1-2 lbs Fresh Salmon preferably skin on
3 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon cracked pepper
1 tablespoon cracked juniper berries
1 bunch fresh dill

Optional;
1 tablespoon cracked coriander berries

Pumpernickel
radish curls or slices
Capers
Purple onion diced
lemon wedges

printer friendly           Metric Conversion Chart

 

Westphalia Pumpernickel
from the German Deli

Stomacher
Pumpernickel Bread

 

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1. Blend the spices together in bowl. The amber sugar is similar to a Turbinado, or Demura or an Organic sugar.

2. Place the salmon on a rack and into a container that excess moisture can drain into.

3. Sprinkle a light amount of the mix on the fillets then cover the fillets with the dill springs. Cover this with foil or saran and place in the refrigerator.

4. Take out of the fridge and remove the dill and sprinkle with another light amount of salt. Replace the dill and cover and fridge another night. If the fillet is thick repeat this for another day.

 

5. On the third day when you take this out you will notice some moisture in the bottom of the pan. The fish will feel somewhat firm. Slice with a very sharp knife into thin slices on the bias.

6. Place on a plate like so. You can serve this with bagels and cream cheese, or add it to scrambled eggs or make an Eggs Benedict and substitute the Gravlax for Canadian bacon.

I chose to serve this with pumpernickel bread and radish curls that German's love. Also I chop fine red onion, capers and lemon wedges.

 

 

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Karpfen Blau

 

 

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Last updated September 23, 2019