15-minute prep, 2-day cure in fridge and you have a showstopper for a fancy brunch or dinner party.
Of all the DIY home-cured foods, gravlax is one of the most satisfying.
The process doesnt take longor much of your attentionand it’s so pretty!
Sheryl Julian
The Difference Between Lox and Gravlax
Gravlax is a Scandinavian specialty.
Gravlax is also never smoked.
And, of course, some salmon.
Sheryl Julian
Get two 1-pound pieces of salmon, preferably cut from the thicker end of the fillet.
check that the skin is still on.
You’ll press these two pieces together with salt, herbs, and other seasonings sandwiched in between.
Sheryl Julian
What To Serve With Gravlax
This recipe makes enough gravlax for a good-sized crowd.
Using Skinless Salmon
The recipe calls for skin-on salmon.
If you only have skinless, that works for this recipe, too.
Sheryl Julian
Love Salmon?
If youre unsure, then fully freeze (and then thaw) your fish before making this recipe.
For more information on safe practices for handling and consuming raw fish, readthis articlefrom the FDA.
Sheryl Julian
With your fingertips, feel along the flesh to see if there are any fine pin bones.
Use tweezers, a strawberry huller, or another pincher to gently pull them out.
In a bowl, combine the salt, brown and granulated sugar, and fennel seeds.
Sheryl Julian
Set one of the pieces of salmon, skin side down, on top of the salt mixture.
Sprinkle half the remaining salt mixture and half of the remaining dill over the flesh of the fish.
Press lightly so the mixture sticks.
Sheryl Julian
Sprinkle the remaining salt mixture and dill over the top.
Cover the whole dish with plastic wrap.
Flip the fish after 24 hours, so that the top piece is now on the bottom.
This helps the fish cure evenly.
When ready to serve, remove the fish from the baking dish.
Some liquid will have collected on the bottom; this is normal.
Rinse the fish well with cold water, rubbing off the curing mixture with your fingers.
Dry the fish well with paper towels.
Set one of the pieces of fish, skin side down, on a cutting board.
Do the same with the other piece of fish.
Arrange the slices overlapping on a platter, curling them as you set them down.
Sprinkle with red onion, capers, and remaining dill, and garnish with lemon.
Leftovers will keep for about a week.
