Fat To Skinny
Recipe Exchange => Lunch Recipes => Topic started by: Doug Varrieur on March 05, 2016, 09:55:14 AM
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Want something wonderful? Of course you do :)
Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlox is usually served as an appetizer, sliced thinly and accompanied by a capers, cream cheese and diced purple onion on bread of some kind. We enjoy Gravlox on low carb everything bagels (2 grams net carbs) that we buy from http://www1.netrition.com/thinslim_foods_bagels.html (http://www1.netrition.com/thinslim_foods_bagels.html)
Making Gravlox is easy and fun and requires about 10 minutes prep time and 4 day cure time.
Delicious Low Carb Nordic Gravlox
(https://scontent-atl3-1.xx.fbcdn.net/hphotos-xpa1/t31.0-8/12778791_1084635494922484_7114459878819230033_o.jpg)
Ingredients
1 pound thick Salmon filet skin on
1/2 cup sea salt
1 bunch fresh dill weed
1/2 cup vodka
15 drops FAT TO SKINNY Zero Sweetener
Course ground black pepper (optional)
Directions
1- Mix the Zero sweetener with the vodka
2- Place the fish in a quart zip lock bag and pour in the sweetened vodka coating all sides.
3- Open the bag and pour the salt all over the flesh side of the fish covering all areas.
4- Place the bunch of dill weed on top of the salt.
5- Press down gently on the bag to remove most air.
6- Place the sealed bag with the fish flesh down in a container and place a weight on top of the fish. A brick works well. I use a round 5 pound barbell weight. Place the fish in the fridge.
7- Turn the fish each day and re-weight.
8- After 4 full days of curing time remove the fish from the bag and pepper well with course ground pepper if desired.
9- Slice the fish very thin and serve on a low carb bagel with cream cheese, capers, purple onion and a bit of the dill weed.
10- Store the fish back into the emptied zip lock in the fridge. The fish will stay fresh for a couple of weeks. BUT if you're like me it will be gone in a few days! ::)
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Sounds wonderful, Doug! :)
I'll have to make some soon.
I wonder how it tastes with fresh steelhead? ;D
Tony
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I've made this with Steelhead.....delish!!!!!!!!!
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Can't say I'll be rushing out to try this.......
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Its really good Morgan,but I love fish ;)
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Love fresh salmon, one of my favourite. The smoked/cured type not so much. I'm wondering if it was coming from a household that ate pickled herring often - them, not me.
I like my salmon (skin) dusted in lemon pepper seasoning and seared, served with a tomato and cucumber salad with tzaziki dip. YUMMO