GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE EASY HOMEMADE GRAVLAX / GRAVLOX - 2021 Version

[@FoodwithViktor]

Hope everyone liked this, How to make Gravlax / Gravlox at home! Thank you for watching, appreciate it! 🤗

[@fernandoluezas6478]

Ver en castellano

[@nataliapytlinska2702]

Мишка

[@ginkodragon]

My Finnish husband taught me to make gravlox. I use brown sugar and kosher salt, but no pepper. I love fresh dill, but if I don't have fresh, I use dried dill. I weigh it down in the frigerator for 3 days. Then, the flesh becomes firm and more opaque. I slice it very thin and we eat it "open-faced" on a bagel with cream cheese. I also like to fry up the skin in olive oil till it is crispy! It is a good garnish or snack!

[@markkogler3552]

Me, here in the U.S. For some reason I can honestly say smell'a'vision. Right, you have presented this in such away that I could smell the fish, the under bearing smell of a beautiful cut of salmon. Just a nice, earthy smell of a beautiful cut. This was then followed be the tantalizing whisp of a light peppery sent with herb.....This is going to be, my Thanksgiving presentation to my ex-wifes family. Yup...you are going to be my reason for mischief this holiday season. I am passionate about flavor and traditional recipes can take me on flights of fancy. What ever you do.....keep on doing. Blessed be!

[@blitz_zen]

Thank you! I really enjoyed the old recipe reading!

[@ExitTheMatrixVR]

Simple straight to the point no gimmicks. Subscribed !! 👍

[@joeait1803]

Caught my first salmon and half of the salmon i have just put in the fridge for curing with recipe I look forward to taste it

[@Eugene2ndW]

Enjoyed video. Do you wash the salt off after the cure?

[@sandysela713]

Hi Viktor, very good video. Question: do you wash the salmon to get the salt/sugar off or just wipe it off?

[@JOlsson01]

I know what I'm going to do next weekend... I've been very disappointed with store bought gravlax (in Australia) because it looks and tastes like they only cure it for an hour. Thanks for the video and I look forward to the next one.

[@OdinOfficialEmcee]

Jeg er bare nylig abonnerer, men denne slags ting er præcis hvad jeg vil gerne ser mere af. Gammeltider opskrifter er så fascinerende for mig. Tak for videoet

[@luckynumberthirtyone]

Great video Viktor! I tried to make gravlax from watching your older gravlax video and it turned out great. It was a bit saltier than I thought, but I'll use more sugar next time. Thanks for making such great videos and keep it up! I hope you get the recognition you deserve :)

[@FoodwithViktor]

Hi luckynumberthirtyone ! Thanks for letting me know, yeah i think the more "modern" recipes have more sugar in them, and i guess we are use to that . Back in the day suger was very expensive so maybe that's why to older recipes only have half half ? Appreciate it, thanks you!

[@beyondalpha1072]

why not wash and dry with towel, then dry in fridge uncovered?

[@illanaisme]

@@beyondalpha1072 That is what I do after 3 days of cure. Rince the seasoning off, and put back in the fridge uncovered for a day.

[@Carperama]

When to or if ever do you use Pink Cure#1 for salmon not heat cooked? Do you not need it only if cold smoking? Thanks.

[@reasbey]

I’ve made this before…it’s mind blowingly yummy.

[@PalinuroRex]

Swedish cooking 01. End of show.

[@jonjames7328]

Thanks Victor. You mentioned burying the fish (well wrapped I’m sure) in the cold Swedish ground prior to the days of refrigeration. You also referred to gravlax as “grave fish”. I’m guessing that’s the true etymology. It works very neatly.

[@dawnrivlin1368]

Kool

[@DHSplate]

Did you rinse the fish after the curing?

[@Patosincabeza]

I recommend to do it

[@petter5721]

Trevligt! Vore kul om du lagade pannbiff med lök och gräddsås samt pressad potatis 😀

[@FoodwithViktor]

Hej Petter ! Det är ju förjävla gott, det blir det definitivt framöver! Evt lite Pressgurka till det :) Tack för du tittar!

[@dimitardimitrov9781]

Thank you for the good video, Viktor. Could you please clarify - Is it necessary to have the salmon shock frozen for 36 hours, prior the curing?

[@FoodwithViktor]

Hi and thanks! Good question! Well it depends on the salmon, i would ask the shop you buy it from! If it's farm raised salmon i would have it frozen before. Good luck making it! 👨‍🍳

[@westall1966]

Did you rinse fish w cold water after the 24 hour brine?

[@joetoscano3875]

I like this recipe..what is the book that you talk about in the video?

[@lauratohome]

Yum where did you get your apron please?

[@JazonHappyface]

*starts drooling and sprints toward local fiskhandlare*

[@FoodwithViktor]

My guy! 💪😎

[@andreaschloss3905]

eu teria colocado todo o tempero moído e mais dill desde o início da cura.... mesmo pq depois diminui a instensidade

[@leslienormore5088]

Thanks for the gravlox recipe 👍👍

[@jeffblue00]

in most recipes, including this video you used 1:1 salt to sugar, but in your previous video on making gravlax video you used 1 dL salt and 1.5 dl Sugar why the difference? i followed your 1 to 1.5 ratio the first time i made this and it came out great, making another batch and just curious why you deviated from the 1:1.5. Thanks again

[@markchristopher4165]

Love this, thank you!

[@markwoldin162]

Nicely done.

[@eelllahw395]

Good work mate

[@ljungrex1675]

I think a general rule is that you use twice as much sugar as salt.

[@FoodwithViktor]

I think that works to, if you like it abit more sweet! :)

[@hammothw4814]

how long will it keep in the fridge?

[@FoodwithViktor]

Hi, i talk about that in the video. Minimum 6 and then i recommend to up to 24 hours

[@hammothw4814]

@@FoodwithViktor Hi, thanks for replying, but I meant how long will it be good for after we have made the gravlax? 5-10 days????

[@FoodwithViktor]

@@hammothw4814 Hi agin, Ahh sorry! :D Good question! I personally have it for around a week. But 5 days should be okey no problem :) Just make sure to use a clean fork when you take peaces from the fridge.

[@hammothw4814]

@@FoodwithViktor awesome, thanks. great videos, looking forward to watch some more.

[@beyondalpha1072]

why not wash and dry with towel, then dry in fridge uncovered?

[@onebadbearonebadbear3496]

Please tell me the cookbook name so that I may try to find a copy. Thanks

[@denisemyers8940]

Excellent

[@oh...lecker9172]

Gravlax. So delicious 😊👌

[@grandmavariety6514]

ขอบคุณค่ะ

[@dinamarshalek9344]

Just want to make sure: salt and sugar are equal parts? LOL

[@niko36]

Are you high? You added 50 times more dill then necessary, the salt sugar ratio is not 50/50, but 2/3 to to 1/3, and it should be in the fridge minimum 48 hrs. So….. thanks.

[@thiswilldonicely3498]

I'm surprised you didn't say Pewdiepie when mentioning the most famous Swedish exports.

[@thiswilldonicely3498]

@@j.skidmore Pewdiepie is a cool ass ni66a

[@michaelad48]

If it’s really been 24 hours then why are you still wearing the same shirt?😊

[@geoffsaunderson5766]

So with crackers, cream of horseradish?

[@michaelad48]

And capers?😊

[@geoffsaunderson5766]

PS why didn’t you follow the book? The recipe sounded very interesting with the skin garnish and the oil