Gravlax is an easy recipe that makes a luxurious Scandinavian treat. Impress your guests with an impressive spread of hand-sliced gravlax with a mustard-dill sauce on pumpernickel toasts.
Home Cured Gravlax
-Mary Richter, Surdyk’s Culinary Director
• 1 side, about 1 ½ lbs., cleaned, deboned salmon without the head, skin on
Note: You want to use the freshest salmon you can find.
• ½ cup salt
• 1 cup brown sugar
• ½ tablespoon freshly ground black pepper
• ¼ cup gin, aquavit, or vodka
• 1 bunch of fresh dill, chopped, including stems
Combine the sugar, salt, and pepper and liberally cover the salmon, both sides. Sprinkle with the alcohol and cover with the dill, again, both sides of the salmon, skin and flesh. Wrap tightly in plastic wrap and place on a cookie sheet pan (something to catch juices that may leak out). Put a second pan on top and add some weight, like a couple of unopened tomato cans. You want about 1 ½ to 2 pounds of weight. Put in the refrigerator. Once every 12 hours or so, open the curing salmon package and baste with the accumulating juices, then re-wrap and weigh down. After 2 to 3 days, you’ll see that the flesh is becoming a bit opaque. Congrats! Your salmon is now gravlax. Slice very thinly, and serve on buttered pumpernickel bread. I like it with thin slices of red onion and radish, with lemon wedges.