Gravlax

Updated May 16, 2016

Chef

Cookbook

New Glorious American Food

Published by Welcome Books

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Gravlax

This image courtesy of Tom Eckerle

Editor's Note: Learn how to make Gravlax with this easy recipe. Gravlax is a Nordic dish made from salmon, salt, sugar, and spices. To make this cured salmon recipe, the fish is coated in a combination of salt, sugar, and crushed pepper. The salmon cures in the refrigerator over a period of several days. Once the salmon has been cured, it can be sliced thinly and served with a flavorful sauce made from mustard and dill. Gravlax makes a delicious and decadent appetizer for any party or social gathering.

Cooking MethodCuring

CostModerate

Easy

Total Timea day or more

OccasionBuffet, Cocktail Party, Formal Dinner Party

Recipe CourseMain Course

Five Ingredients or LessYes

MealDinner, Lunch

Taste and TextureHerby, Spiced, Sweet

Ingredients

2 fresh salmon fillets with skin intact (about 3 pounds)
¼ cup kosher salt
1/3 cup sugar
2 tablespoons black peppercorns, crushed
2 large bunches dill
1/4 cup Dijon-style mustard
1/2 teaspoon dry mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons dry white wine
1/4 cup olive oil
1/4 cup chopped fresh dill

Instructions

Wash and pat the salmon dry with paper towels. In a bowl, combine the salt, sugar, and pepper. Arrange a few sprigs of dill in the center of a sheet of foil large enough to envelop the fish. Place 1 fillet, the skin side down, on top of the dill. Sprinkle with half the seasonings and some of the dill. Place the remaining fillet, the skin side up, on top of the seasonings. Sprinkle with the remaining seasonings and dill. Tightly wrap the foil around the fish, set the fish on a baking dish, and weigh down with a heavy board. Refrigerate for at least 2 days, turning once every 12 hours and basting with its natural juices.
For the Mustard Dill Sauce: In a mixng bowl, combine the prepared and dry mustards. Whisk in the sugar, vinegar, and wine. Slowly whisk in the oil to make a sauce that is the consistency of mayonnaise. Fold in the dill and chill. Makes 3/4 cups.
When the gravlax is ready, wipe off the dill and seasoning with a paper towel. Thinly slice on the diagonal, removing the rosy flesh from the skin as you would smoked salmon. Serve with Mustard Dill Sauce, freshly milled pepper, and black bread.

Christopher Idone

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