Salmon Gravlax Roses Make an Attractive Holiday Appetizer

RSS Author RSS     Views:N/A
Bookmark and Share          Republish
Gravlax Roses can make a simple and attractive holiday appetizer from dry-cured salmon. Whether you cure the salmon yourself, or just purchase it, my simple procedure can be the focus of a fancy appetizer selection that only you know was quite simple.

To me, the definition of cooking is coagulating proteins in a food product. Most often, this is accomplished by applying heat. You’ve seen the coagulation of proteins in any hamburger on your barbeque grill. The raw hamburger is twice the size of the cooked hamburger. Coagulation is the stiffening and shrinking of proteins.

To make salmon gravlax, a 50/50 mixture of coarse kosher salt and sugar is applied in a very thick layer to a raw piece of salmon. Fresh dill is place on top of that, adding more salt/sugar mixture, then a second piece of salmon and more salt/sugar. This creates a salmon and dill “sandwich”.

Wrap the salmon tightly in plastic wrap, and place it on a rack suspended above the bottom of a casserole pan. Place a heavy weight, like a gallon of juice on top of the salmon and keep it refrigerated for three days.

After three days in the cooler, you’ll notice that the salmon is considerably smaller, flatter, and that there’s a considerable amount of liquid on the bottom of the pan. This is the same reaction as if we had baked the salmon in the oven. Proteins have coagulated and moisture has been lost. The salmon gravlax is not raw, it’s been cooked by the strictest definition.

Once your dry-cured salmon is unwrapped and rinsed of excess salt and sugar, it can be very thinly sliced on the bias. This creates long, thin slices of salmon. If you wrap each of these slices around your finger, continuing one after the other, you’ll create a design that looks just like a rose.

If you’d like to make it extra fancy, a small spoon of caviar atop the gravlax roses makes it an especially elegant holiday appetizer. Place it on crostini or a artisan cracker, and your guests will think you hired a chef for the evening.

An elegant appetizer? On a bagel with cream cheese? Leave your comment with your favorite salmon gravlax dish below:

Author Box:
See the gravlax holiday appetizer video to by clicking here. Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef’s cooking DVD series “Burn Your Recipes” empowers people to cook with basic methods and the ingredients they desire.

Report this article
I am thrilled to be an E-zine Expert Author and have a number of articles published on a variety of cooking topics (and write new ones all the time!) Page down to see the entire list and click the ones that are helpful to you.

Before I became Chef Todd Mohr, I was Todd Mohr - a guy who liked to cook. A lot of people, including me, even thought I was a pretty good cook. For starters, I had my five meals, well, recipes, I suppose, that I could make well. Being a creative person, I also used some of the techniques from my tried and true \"recipes\" to experiment a bit with new dishes. Some were good and some not so good, and I usually never knew what the difference was.

Through a series of events, I decided to change careers in 1996 and pursue my passion for cooking, so I enrolled in Baltimore International Culinary College. 18 months later, I emerged: Chef Todd Mohr.

The greatest thing I learned in culinary school was the \"how\" and the \"why\" that had been missing from my cooking all those years. My recipes only gave me the \"what\" - which left so much out! The greatest thing I gained in the years after culinary school, was the practical experience from working in kitchens and experimenting at home. Being observant, I learned even more \"hows\" and \"whys\" in addition to \"whats\" along my culinary journey. This experience and experimentation, more than anything else, is what turned Todd Mohr into Chef Todd Mohr.

My experience includes kitchen experience - all the way up to Executive Chef, as well as college teaching experience, starting and operating a successful catering company and then finally, the culmination of all of my passion: opening The Cooking School in Cary NC in 2007.

From The Cooking School, came \"Cooking Coarse\", my daily video blog that quickly gained a loyal You Tube following due to the uniqueness of the instruction offered. It was through feedback received from \"Cooking Coarse\" viewers that I decided to launch and provide this information to the world.

When I started getting emails that my videos had changed people\'s lives, I knew I was on to something and that was when was born.

This is my passion - I am excited to share it with you!

Bookmark and Share

Ask a Question about this Article