Salmon Gravlox

plate February 5, 2015
Featured Ingredient:

Salmon

From:
Stuarts Seafood

serves: 4-6 people
prep: 5 minutes plus 3 days
cook: 0 minutes

—ingredients—
  • 2 pounds salmon (center cut with skin on)
  • 1 cup kosher salt
  • 1 cup sugar
  • 3 tablespoons peppercorns
  • 1 bunch fresh dill (chopped)
—more about—

—//—

Oh gravlox, what’s not to love. I recently started making my own gravlox. I don’t know why it never occurred to me before. I made it in restaurants years ago and my husband and I love it. When I decided to make it, he wasn’t sure it would stand up to the store bought variety. He claims not to like dill and asked that I make Salmon tartar (another favorite of ours) instead. But I was on a mission and he quickly became a convert. The nice thing about gravlox, is that it is so easy to make. The negative is that it does require a bit of planning, 3 days to be exact. But don’t let that dissuade you because it really is absolutely, melt in your mouth delicious.

The nice thing about gravlox, is that it is so easy to make. The negative is that it does require a bit of planning, 3 days to be exact.

The first step is to get a good piece of fresh salmon with the skin on. I always ask for center cut because the tail end will “cook” in the cure too quickly and unevenly. I usually make about a pound and a half.

The next step is to mix a cup of kosher salt with a cup of sugar and some peppercorn and chop a bunch of fresh dill. I cure the salmon in a glass casserole dish. Simply coat the salmon all over with the salt mixture and chopped dill. Start the salmon skin side down. Cover and refrigerate. Then flip the salmon over once or twice a day for 3 days. There will be a lot of liquid in the dish and the salt mixture will be like wet sand. Simply flip, recoat with the wet salt, cover and continue to refrigerate. After 3 days or so, remove the salmon and rinse with cold water. Then take a very sharp, preferably flexible fish knife and slice the salmon. This might take some practice and some patience, but you will get the hang of it. The slices do not need to be large or uniform but the thinner the better. And don’t worry if the first couple pieces seem a little stiff and too salty. This is normal. I like to serve gravlox as an appetizer on crostini, or with eggs or in a sandwich. You can store the sliced salmon in the fridge for a few days. It’s always gone by day two in our house!