Salmon Gravlax Recipe

Salmon Gravlax Recipe

salmon gravlax recipe

Recently for both this blog and at home, I’ve been making a lot of Eastern dishes but now I really fancy eating something a little different. Also, there are so many really delicious and beautiful western dishes that I love to make, both professionally at work and at home, but haven’t had the opportunity to share. So, for this particular blog post, I decided to make salmon gravlax.

Salmon gravlax is a dish which originates from Norway during the Middle Ages. Fishermen used to salt the salmon then lightly ferment it by burying it in the sand. Gravlax’s literal translation is “grave”. Thanks to Wikipedia for this information and also inspiring me to draw a couple Vikings for this recipe.

Now this is probably going to sound really strange but even though I have made salmon gravlax many times professionally, I’ve never actually eaten it. I know this sounds really bizarre but probably because I’ve prepared it so many times I’ve kind of been put off it but my husband absolutely loves salmon gravlax so when I asked him if he fancies eating it, of course he said YES (with capital letters)!

I first learned how to make salon gravlax when I worked in a fine dining restaurant in Birmingham but after moving to Edinburgh I made it a few times while working in a hotel that I used to work in. Again I know it must sound strange that I haven’t tasted it before but as anyone who works as a chef knows, you barely even have time to have a glass of water or go to the toilet (this is one of the many reasons chef smoke – so they can have a cigarette break).

With this dish I combined two different recipes.

So what do I think? Interesting! It has a really unique mild herb and spice flavour with a little bit of a citrus taste. I have to say I like it very much and Chris gave me the big thumbs up. I liked it so much I used some of this salmon gravlax to make eggs royale (I’ve been absolutely crazy lusting after hollandaise sauce for nearly a year but couldn’t eat it because of the raw eggs which is obviously bad for unborn babies).

So I hope you enjoy my salmon gravlax recipe. It’s great to try a new dish and tick off one of the many hundreds of dishes out there that I want to try.

As there a really large number of preparation photos with this post, I haven’t included any new pictures of my daughter or any updates about her (she’s doing fine btw, she’s absolutely awesome) but in a few days I’ll post my recipe for eggs royale along with an update about her and some new photos.

salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax
salmon gravlax

 

 

Salmon Gravlax Recipe

Course Main Dish
Prep Time 3 minutes
Total Time 3 minutes
Servings 4 people

Ingredients

  • 450 g fresh salmon with skin on
  • 1 bunch fresh dill chopped
  • 2 tbsp sea salt
  • 1 tbsp sugar
  • 1 tsp peppercorn toasted and crushed
  • 1/2 lemon juiced
  • 1 lemon zest
  • 1/2 tsp ground coriander or fennel seed
  • 2 tbsp vodka

Instructions

  1. Rinse salmon under cold running water and pat dry with kitchen napkins.
  2. Mix the sea salt, sugar, crashed peppercorn and ground coriander in a bowl evenly.
  3. Mix vodka and lemon juice together
  4. Lay couple sheets of cling film on a tray as procedure photo shown. Put salmon on the middle of tray.
  5. Pour vodka and lemon juice on salmon.
  6. Sprinkle lemon zest on the salmon first then sprinkle step 2 seasalt and spice mixture evenly on the salmon.
  7. Sprinkle chopped dill on the salmon and wrap salmon nice and tight with the cling film.
  8. Try to find something heavy put on top of salmon. I used 2 wooden boards on both side of salmon and wrap really tight to give it a bit of pressure to help it totally marinade.
  9. Leave it in the fridge for 3 days and take it out. Wash away the seasalt and herb. Slice very(!) thin to serve (you’ll need a really sharp knife for this)

 

Oriental Pork Chop

Oriental Pork Chop

It has now been six weeks since I became a “mum”. Every day my little girl grows healthier but also happier. She occasionally has a little colic, especially at night, but apart from that she is healthy and happy. She’s also growing in size and strength. When she was born she was immediately too long for newborn baby clothes but 0-3 months clothes were a little big. Now she’s six weeks, seven this Saturday, she has to wear 3-6 months clothes but she’s not a fat baby at all.

Whenever she holds my finger, I can really feel her growing strength and while I love being a mother, my sincere advice is to try to take as much rest as you can whenever you can, even if it’s just a nap for an hour or two. If your partner gives you a chance, sleep for 12 hours if you can and really don’t feel any guilt if you do manage to sleep that long.

Just before I gave birth I had a really big college project to complete, which really tired me out, then literally a couple days after the project had been completed I started having contractions which lasted 3 days, so I had absolutely no rest! In the first two weeks we (meaning me, Chris could sleep through a war!) found it was completely impossible to sleep for more than 2-3 hours. Now several weeks along we’re able to sleep for up to 4 hours without any distraction but only because we’ve made some big changes in our lifestyle. We basically now follow a routine which goes as follows.

8am:           Baby wakes for feed. Feed baby, change nappy, baby goes back to sleep for 2 hours.

10am:         Feed baby again and check nappy. Change her into day clothes. Clean her face etc

Afternoon: This is the most important. Take her out! The longer you take her outside, whether it’s to the supermarket, to the park or even a walk around the block, the more tired she will be and the better you will sleep at night. Typically we will take her to the shops then take her to the Botanical Gardens/seaside or wherever, every day. Also note, even if your baby sleeps while you are out, she will still become tired from all of the sounds, sights and smells.

8.30pm:            Give her a bath. Babies are incredibly cute but they’re extremely dirty. They pee a lot, have giant poos, they dribble, they puke milk sometimes. They’re dirty! A bath also hopes the wee one relax and feel sleepy. Feed her, change her nappy, swaddle her as normal then she will sleep. Takes about an hour to put her to sleep at this time.

1-3am:          Amelia wakes up for a feed and change of nappy somewhere between 1 and 3am. Usually she will wake for about 30 minutes, maybe a little longer.

7.30am:            Usually just a really quick feed, nappy change and after a quick cuddle she’ll pass out almost immediately afterwards

10am:            Starts all over again

So, seriously if you’re a mother to be who is reading my blog at moment, turn off your computer now and take a nap or have a good sleep. Book a massage for yourself, because you will need all your energy for giving birth and look after baby!

One other piece of advice I have is don’t be too harsh on yourself when it comes to breastfeeding, especially if you’re a first time mum. In the first couple of days, I followed the strict rule of “you’re not allow to feed your baby with a bottle and you can only feed your baby breast milk or formula, but not both!”. But just like many new mums, at first (and still now to an extent) I simply was unable to provide enough breast milk (I found this out after two days when I hand expressed my breasts and found very little milk coming out), so for the first two days at home Amelia was practically starving. Because of this Amelia basically latched onto my breast for two days which gave me really sore cracked nipples and meant neither of us could get any rest at all.

After two days at home, one of our favourite midwives, Nelly, came round (Nelly is awesome) and she advised it’s ok to give babies both breast milk and formula. This was the perfect news so Chris ran over to the supermarket and bought a big tub of SMA Gold, came home and made up a bottle and Amelia drank the whole lot (about 50ml if I remember correctly). Since then, Amelia has been an absolute sweet little angel and she is a really happy baby. So now, what I do is express milk every 3-4 hours and then give Amelia the breast milk first and then top up her, so to speak, with formula. This ensures she gets all of the nutrients from the breast milk but also ensures she doesn’t starve. I’m still unable to provide Amelia with enough breast milk to last her a day but I can now easily provide enough for 2-3 big feeds per day.

Another thing I’ve found is green papaya with pork ribs soup really helps me to produce breast milk. Remember I mentioned in a previous post this dish gives you big breasts? Well, it also helps to produce a LOT of breast milk. I can’t guarantee this will work for everyone, but for me it really does.

So this is how my motherhood journey is going so far. Amelia will be four weeks old this coming Saturday but so far the experience has had it’s challenges but I absolutely love being a mother. I hope my little experiences will help other mums.

Back to food! The recipe today is oriental pork chop. When I started this blog, one of the very first recipes I did was oriental pork chop. At that time we were learning about food photography as well and the resulting photos were (in Chris’s words) horrendous! So I decided to remake it. As before, this recipe is really easy to make (perfect for a new mum!) and it’s also really delicious. I’ve also shared a couple new photos of Amelia as well.

oriental pork chop

 

Oriental Pork Chop

Course Main Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 2 people

Ingredients

Ingredients for Oriental Pork Chop

  • 4 pork chops

Seasonings for Oriental Pork Chop

  • 2 spring onions
  • 4 cloves garlic
  • 3 tbsp soy sauce
  • 1/4 tsp salt
  • 2 tsp sugar
  • 2 tbsp rice wine
  • 1 tsp Chinese five spice powder
  • 1/2 tsp black pepper powder
  • 1 tbsp water
  • 2 tbsp plain flour
  • 2 tbsp potato starch

Instructions

  1. Use meat hammer to beat the pork chop and make the pork chop bigger and more tender.
  2. Marinade pork chops with all the seasonings for 1 hour at less and massage the pork chops with seasonings for around 30 seconds. This procedure can help the pork chops marinade better and tastier.
  3. Heat up 3 cups of oil in a wok or deep frying pan to 150c around medium gas power and fry the pork chops to medium well done. Place it onto a plate aside.
  4. Heat up the oil by full gas power to 180c degree and fry the pork chops until well done, then it’s ready to serve.

Recipe Notes

You can also put ½ teaspoon baking soda to make the pork chop texture more tender.