Gravlax is a Scandanavian dish curing raw salmon. It is served similar to smoked salmon, thinly sliced and eaten as an appetizer.
Once you learn how easy it is to make this, your weekend brunch will never be the same again. It takes 10 minutes to prepare and the rest of the time is waiting for it to magically cure in the fridge.
I have cured an Atlantic salmon the week before and got my hands on a beautiful sockeye salmon. I love the natural flavours of sockeye salmon and the gorgeous deep colour. The finish product is a cured fish that tastes similar to smoke salmon and will have subtle hints of citrus notes.
When buying salmon, ask your butcher to give you the tail piece, as there are fewer bones.
*If you keep the salmon cured for a few days, it becomes jerk salmon. Make sure to flip the salmon at least once a day to distribute the liquid. Feel free to use other types of Salmon in the recipe.
1 pound of sockeye salmon, skin on (tail piece)
¼ cup of sea salt
¼ cup of sugar
A few sprigs of dill
Zest of ½ an orange
Zest of ½ lime
Zest of a lemon
2 kaffir lime leaves- ripped
¼ cup of white wine or dry vermouth (optional)
1. Remove fish bones with a tweezer.
2. Zest the orange, lemon and lime and set aside. Rip the kaffir lime leaves. Wash and dry the dill sprigs.
3. In a bowl, combine the salt and sugar. Mix.
4. Combine the zest into the salt and sugar mixture.
1. Spread the salt/sugar mixture evenly on both sides of the fish.
2. Place the fish into a non reactive container that the fish will be stored in, add the kaffir lime leaves and dill sprigs on the meat side only. Add in the wine ( I used vermouth).
3. Place the lid on the container and refrigerate. Alternatively is to use a clear bag to store the fish and tie the bag tightly.
4. After 12 hours, remove the fish from the container. Discard the liquid.
5. On a plate/cutting board, thinly slice the fillet without cutting into the skin. Discard the skin when the slicing is complete. Enjoy!
Try grating beets on the salmon with the cure to not only sweeten the fish but give it a beautiful colour (the salmon on the right in the picture).
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