Make your own crostini. — Photos: ALICE YONG
Gravlax or cured salmon can easily be made at home without burning a hole in your pocket.
My first attempt at making home-cured salmon was inspired by fellow writer Alexandra Wong. After watching her YouTube video, I took the plunge and tried my hand at making my own version. After a successful maiden attempt, I now find it a breeze to make gravlax at home.
It turns out to be slightly cheaper than commercial ready-to-eat packs. I prefer to buy and use sashimi-grade salmon from reputable gourmet food shops and supermarkets. Although the salmon from these retailers may cost more, the quality and freshness as well as their cold chain i.e. storage, handling and how the salmon is displayed for sale, is unquestionable.
After all, food safety and hygiene is paramount when making gravlax.
My recipe is a modified version of different gravlax recipes I found on Pinterest. You can also use Norwegian trout as an alternative when salmon is unavailable. ― Contributed by ALICE YONG/www.jommakanlife.com
Ingredients
250g salmon (preferably block cut)
1/3 cup salt
1/3 cup sugar
Dash of ground black pepper
1 sprig fresh dill (optional)
Method
1. Rinse salmon block with water and pat dry. Set aside.
2. Mix salt, sugar and ground black pepper together in a bowl. Add in fresh dill if you have this.
Mixture of salt, sugar, black pepper and fresh dill.
3. Sprinkle 1-2 tablespoons of the mixture of the curing condiments onto the base of a container with lid.
4. Place the salmon block (skin-side down) onto this bed of curing condiments. Sprinkle the rest to cover the top and sides of the salmon block. Make sure the whole piece of fish is adequately covered.
5. Close the container lid to seal it in and store in the fridge chiller for about 8-12 hours.
Store the salmon with the curing condiments in the fridge.
6. After 12 hours, remove the salmon from fridge and drain off the excess liquid from the container.
After 12 hours in the fridge, drain away the liquid.
7. Rinse off any excess curing condiments from the salmon with water. (I use boiled room-temperature water as a precaution).
8. Pat the salmon dry with clean kitchen paper towel. Store the cured salmon in the container.
9. Leave salmon in the fridge chiller for another 4-6 hours or overnight, for the excess moisture to evaporate.
10. After this chilling process, slice the salmon into desired thickness. (I find it easier to remove the skin after the salmon has been sliced into strips.)
Slice the cured salmon to preferred thickness.
11. To serve, toast sliced baguette drizzled with olive oil. Spread cream cheese onto one side of the baguette slices and place a strip of the cured salmon on top of each slice. Alternatively, you can also serve sliced gravlax with bagel or sliced sourdough and cream cheese, or with salad.
