Three Citrus Gravlax

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Rated 5 stars out of 5
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Yield:
18 servings
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Ingredients

  • 1 cup kosher salt
  • 3/4 cup sugar
  • 1/2 cup chopped fresh cilantro leaves
  • 1 1/2 tablespoons grated orange zest
  • 1 1/2 tablespoons grated lemon zest
  • 1 1/2 tablespoons grated lime zest
  • 1/3 cup coarsely cracked black pepper
  • 3 tablespoons lemon or other citrus-flavored vodka (recommended: Absolut Citron)
  • 1 (4-pound) side fresh salmon, pin bones removed, rinsed under cold water and patted dry
  • 1 1/2 dozen fresh bagels
  • 1 pound cream cheese
  • 1/4 cup minced red onions

Directions

In a mixing bowl, combine the salt, sugar, cilantro, zests, cracked black pepper, and vodka and mix thoroughly. Place the salmon, skin side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a half-sheet pan. Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap). This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours.

Remove the salmon from the refrigerator and wipe off the curing mixture. Rinse the salmon briefly under cold water, removing all the cure. Using a sharp knife, slice the salmon from the skin, cutting diagonally and making cuts as paper thin as possible. Serve with the bagels, cream cheese and red onions

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Newest Ratings and Reviews

Read all 5 reviews

  • on April 18, 2012

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    WoW!!! If I could give this recipe ten stars I would!!! I pile my lox high with heavy bags of rocks, probably more weight then a cast iron pan, I also let it cure for 3 days and the results are much more cured and less raw than after only one day! Super easy and super elegant and delicious! I will make this recipe forever! Love it! Thanks Emeril!

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  • on November 24, 2009

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    I have made this the past 3 years over the holidays.
    It is a wonderful recipe and so easy - though your guests will not think so!

    people found this review Helpful.
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  • on September 28, 2007

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    Gonna make two more today. I double the recipe for the cure, put the cure on both, then wrap the 2 fillets together, flesh side to flesh side, then wrap with plastic wrap.

    And even though the result is not really lox, I also like to smoke them VERY LIGHTLY and VERY COOL after they are cured.

    people found this review Helpful.
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