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Gravlax is cured salmon from Scandinavia, that can be sliced and served similarly to lox.
Slice gravlax and serve over bagels and cream cheese, or in this salad recipe.
Gravlax
Course: Main course, cured fishCuisine: Scandinavian, JewishDifficulty: EasyServings
6
servingsPrep time
20
minutesArak is a Middle Eastern Arab anise liquor, and is not in any way part of the traditional way of making the Northern European gravlax. You can substitute with aquavit or vodka, or skip alcohol altogether.
INGREDIENTS
1½ lb. center-cut fresh salmon fillet, skin on
2-3 tablespoons arak (anise liquor), aquavit or vodka (optional)
¼ cup kosher salt
¼ cup sugar
½ teaspoon coarsely ground black pepper
¼ cup chopped dill
- For serving
Bagels and cream cheese (optional)
DIRECTIONS
- A day or two before serving start making the gravlax. Cut salmon fillet in half and tap dry with paper towels. Drizzle arak on the flesh of both half of salmon. In a small bowl, mix salt, sugar and black pepper.
- In a small pan with at least 1 inch sides, spread 2 tablespoons of the curing mixture the size of the salmon fillet half and place one fillet on top, skin side down. Spread 2 tablespoons curing mixture on the flesh, top with chopped dill and 2 more tablespoons curing mix. Lay the fillet with the second fillet half, flesh to flesh, like a sandwich. Top skin with the rest of the curing mixture.
- Wrap pan with plastic wrap and place a heavy weight on top (such as cast iron skillet.) Place in the fridge for 12 hours or overnight.
- Remove plastic wrap from pan. Drizzle from the liquid accumulated in the pan on the salmon and discard the rest. Flip salmon, then cover again with plastic wrap, put the weight back on top and return to the fridge for another 12 to 24 hours. At this point the gravlax is ready. Pat it dry and keep in a sealed container in the fridge for 2-3 days.
- Before serving, remove skin from gravlax and slice very thinly. Serve with bagels and cream cheese, or any way you like.
