trout gravadlax

For the discussion of how you cook your catch, post your favorite recipes in here for all to try
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Sat May 13, 2017 2:52 pm

Kept instructions for this from a newspaper supplement have been meaning to try it for a while finally got around to it , originally a European salmon curing method that can be used for other fish don't now if theres an nz saltwater fish that's suitable ?. Tried it on a small rotoiti trout fish was in average condition but flesh was a nice deep red colour . This is my first attempt so someone else may have more experience add to the post if you have . I de slimed fish had a go at scaling but seem to difficult then filleted skinning one fillet leaving skin on other fillet to see which was best , then pulled out pin bones bit fiddly but worth doing
make up a slurry of non iodised salt , brown sugar ,black pepper ,lemon zest , and a splash of spirits most recipes have dill but didn't have any but will try next time . Spread slurry on flesh of fillets generously then wrap fillets in one package with glad wrap leaving ends open for liquid to drain out . Put on plate with another similar plate on top the put some weight on top plate to compress a little . Put into fridge for at least 48 hrs and rotate fillets every 12 approx. Once done unwrap fillets and wipe of remaining slurry with kitchen paper towel then slice thin use as you would smoked salmon you can buy which is about $8 for 100 grams very pricey . Have tried on nice fresh bread spread with ricotta and on a home made pizza will try next time in a pasta and a risotto . Its simpler than my instructions make it seem and imo worth doing , check out goggle for other slurry recipes and just use what you've got in the cupboard. But do use a good salt

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Sat May 13, 2017 4:43 pm

thanks, anything that makes trout edible must be worth a go :y:

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Marc N
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Tue Nov 07, 2017 10:41 am

Gravlax is a favourite of mine, I do a big Salmon fillet every Xmas.

This is a traditional recipe and works perfectly every time.

A big Salmon fillet as fresh as you can get it, 3 day old is no good, (try Blue mackerel or other oily fish, they work too)

A flat dish big enough for the fillet and some juices (not a metal dish, use plastic, ceramic or glass)

A bunch of fresh Dill, some salt (non iodised is best), brown sugar if you like it


1 Leave the skin on and pin bones in, when you slice the finished product, you slice the flesh, thinly at a 30 degree angle off the skin and the pin bones are easy to pick out at this stage.

2 Lay the fish, skin side down in the dish, sprinkle finely chopped Dill (about 2 cups) evenly over the fish. Then sprinkle salt over the top of that so that it looks like it's snowed (about1/2 a cup), if using sugar sprinkle a couple of teaspoons at this point.

3 Plastic wrap the lot, put in fridge and drain the juices every day for 3 to 4 days. You may sprinkle a little more salt if it's all dissolved very quickly.

4 It's done when the fillet has become stiff, not too hard, but definitely not soft, depending on preference, you can gently scrape the remaining dill etc from the Gravlax, or, if the flavour is too strong, rince in cold water and pat dry with paper towels.

Bon Appétit
Yu Co
Fishmaster Angler 14 'yak
Fishing for every thing from Trout to Kingfish

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Tue Nov 07, 2017 1:42 pm

Dill is a weed - closely related to fennel, and grows like one.

Plant dill a in pot, keep it watered and you won't keep up with it :lol:
"No good story begins with a salad"
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