I remember the first time I tried gravlax. It was at a small Scandinavian restaurant tucked away in a quiet corner of Copenhagen. The delicate flavors, the silky texture...it was a revelation! I knew right then I had to try making it myself. After much experimentation (and a few salty mishaps!), I finally perfected a recipe that captures that same magic. And this recipe, infused with smoked paprika and brightened with orange segments, elevates it to a new level of deliciousness. It's a dish that's perfect for special occasions, elegant brunches, or even a sophisticated appetizer. Think of it as an invitation to indulge in a little culinary adventure. So, grab your ingredients, put on some music, and let's get started! If you're feeling a little nervous, don't worry; it's really not as scary as it sounds. Trust me, the results are well worth the effort – a flavor explosion that is sure to impress!
Gravlax, traditionally a Nordic dish, is essentially salmon that's been cured with salt, sugar, and dill. But the addition of smoked paprika lends a smoky depth that complements the richness of the salmon beautifully. The orange segments provide a burst of citrusy sweetness that cuts through the saltiness, creating a harmonious balance of flavors. And honestly? It’s easier than you think. The most challenging part is waiting for the curing process, but trust me, the patience pays off. Think of it as a delicious science experiment where the reward is an incredibly flavorful and elegant dish. You might be wondering, ‘Is this something I can really make at home?’ Absolutely! With a little attention to detail and the right ingredients, you'll be wowing your friends and family with your newfound culinary skills. Plus, it's a wonderful way to impress someone at a dinner party or even suprise that special someone, which I have done on many occasions. I still mess up sometimes though!
Required Equipments
- Sharp Knife
- Cutting Board
- Small Bowl
- Large Dish
- Plastic Wrap
- Citrus Peeler
- Citrus Knife
Smoked Paprika Gravlax with Orange Segments: Frequently Asked Questions
Smoked Paprika Gravlax with Orange Segments
Elevate your culinary skills with this Smoked Paprika Gravlax recipe, featuring fresh orange segments for a burst of citrus. This Nordic-inspired delicacy is surprisingly easy to make at home, perfect for impressing guests or enjoying a sophisticated treat.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Salmon: Place the salmon fillet skin-side down on a cutting board. Pat it dry with paper towels. This helps the cure adhere evenly.
- Mix the Cure: In a small bowl, combine the salt, sugar, smoked paprika, and black pepper. Mix well to ensure even distribution of spices.
- Prepare the Dill: Roughly chop the fresh dill. You'll need about 1/2 cup. Set aside.
- Zest the Orange: Using a citrus peeler, carefully remove the zest from one orange, avoiding the white pith. Finely chop the zest and set aside.
- Layer the Cure: Spread half of the salt-sugar mixture evenly over the flesh side of the salmon. Sprinkle half of the chopped dill and orange zest on top of the cure.
- Stack the Fillets: Place the second salmon fillet on top, flesh side to flesh side, creating a 'sandwich.'
- Wrap Tightly: Wrap the salmon tightly in plastic wrap. Ensure no air pockets are present.
- Weigh it Down: Place the wrapped salmon in a large dish. Place a flat plate on top of the salmon and weigh it down with cans or weights. This pressure helps the cure penetrate the fish.
- Refrigerate: Refrigerate the salmon for 48-72 hours. Turn the salmon over every 24 hours to ensure even curing.
- Prepare Orange Segments: While the salmon is curing, prepare the orange segments. Cut the peel and white pith away from the oranges. Working over a bowl to catch the juices, carefully cut between the membranes to release the segments.
- Rinse and Dry: After curing, remove the salmon from the refrigerator. Unwrap it and rinse it thoroughly under cold water to remove the salt and sugar mixture. Pat it completely dry with paper towels.
- Slice Thinly: Using a sharp knife, slice the gravlax very thinly on a bias. Discard the skin.
- Assemble and Serve: Arrange the thinly sliced gravlax on a serving platter. Garnish with the fresh orange segments and a sprinkle of fresh dill. Serve immediately, or chill briefly before serving.
📝 Notes
- Use sushi-grade salmon to ensure safety.
- Adjust the amount of smoked paprika to your preference.
- Serve with rye bread, cream cheese, or mustard sauce.
🍎 Nutrition
Calories: 350 kcal
Protein: 25g
Fat: 25g
Carbohydrates: 10g
Fiber: 1g
Calcium: 35mg
