Gravlax

Jake's note

"This simple, make-ahead gravlax is perfect for weekend brunches or holiday appetizers. Home cooks will love how a few pantry ingredients transform a salmon fillet into an elegant, restaurant-quality cured fish."

Instructions

1. 1

   Make the cure

   In a bowl combine the kosher salt, granulated sugar, cracked black pepper, crushed juniper berries (if using) and lemon zest. Mix until evenly distributed; the sugar and salt will draw moisture from the fish and create the cure.

   For this step

   • 1/4 cupKosher salt
   • 1/4 cupGranulated sugar
   • 1 tbspCracked black pepper
   • 1 tbspJuniper berries, crushed (optional)
   • 1 tbspLemon zest (from 1 lemon)
   
2. 2

   Prep the salmon and apply the cure

   Pat the salmon fillet dry and check for and remove any remaining pin bones with tweezers. Lightly brush the flesh with the vodka or aquavit (this is optional but helps carry aromatics), then press the cure mix evenly over the flesh side of the salmon—use all the cure so the surface is well covered.

   For this step

   • 1 1/2 lbSalmon fillet, skin on, pin bones removed
   • 2 tbspVodka or aquavit (optional)
   
3. 3

   Add dill, wrap and weigh for curing

   Sprinkle the chopped dill evenly over the cured flesh, then tightly wrap the fillet in plastic wrap. Place the wrapped fillet in a shallow dish, weigh it with a small plate and cans (or a heavy skillet) and refrigerate for 48 hours, turning the package over once or twice (about every 12 hours) so curing is even.

   For this step

   • 1/2 cupFresh dill, chopped
   
4. 4

   Rinse, dry and chill

   After 48 hours unwrap the salmon and rinse the cure and excess dill under cold running water, gently rubbing to remove grit. Pat the fillet dry with paper towels, re-wrap loosely, and chill in the refrigerator for at least 1 hour to firm before slicing.
   
5. 5

   Slice thinly and serve

   Using a long, very sharp knife, slice the gravlax on a strong diagonal into paper-thin slices against the grain. Serve on rye or crispbread with mustard-dill sauce, lemon wedges and pickled accompaniments, or as part of a brunch platter.
   
6. 6

   Storage and make-ahead

   Store wrapped gravlax in the refrigerator for up to 4–5 days, or portion and freeze for up to 2 months; thaw in the refrigerator. This recipe yields about 4 servings of thinly sliced cured salmon.
   

1. In a bowl combine the kosher salt, granulated sugar, cracked black pepper, crushed juniper berries (if using) and lemon zest. Mix until evenly distributed; the sugar and salt will draw moisture from the fish and create the cure.
2. Pat the salmon fillet dry and check for and remove any remaining pin bones with tweezers. Lightly brush the flesh with the vodka or aquavit (this is optional but helps carry aromatics), then press the cure mix evenly over the flesh side of the salmon—use all the cure so the surface is well covered.
3. Sprinkle the chopped dill evenly over the cured flesh, then tightly wrap the fillet in plastic wrap. Place the wrapped fillet in a shallow dish, weigh it with a small plate and cans (or a heavy skillet) and refrigerate for 48 hours, turning the package over once or twice (about every 12 hours) so curing is even.
4. After 48 hours unwrap the salmon and rinse the cure and excess dill under cold running water, gently rubbing to remove grit. Pat the fillet dry with paper towels, re-wrap loosely, and chill in the refrigerator for at least 1 hour to firm before slicing.
5. Using a long, very sharp knife, slice the gravlax on a strong diagonal into paper-thin slices against the grain. Serve on rye or crispbread with mustard-dill sauce, lemon wedges and pickled accompaniments, or as part of a brunch platter.
6. Store wrapped gravlax in the refrigerator for up to 4–5 days, or portion and freeze for up to 2 months; thaw in the refrigerator. This recipe yields about 4 servings of thinly sliced cured salmon.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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