Israel-Jewish | Sweden | Fish & Seafood | Salmon | Preserving

Gravlax

(Swedish cured salmon)

Yield: 20-25 appetizer portions


INGREDIENTS PREP AMOUNT
Salmon filets, whole deboned, skin on 2 each, preferably from the same fish
Kosher salt 1/4 cup
Sugar 1/4 cup
Peppercorns, white crushed 2 Tbsp
Dill, fresh 2 bunches
Aquavit or vodka (opt.) 1/4 cup

METHOD

Basic Steps:  Mix & Spread → Wrap → Baste & Flip → Clean → Slice
  1. Lay a piece of plastic wrap in a glass dish large enough to hold the filets. Lay one filet, skin side down, on the plastic wrap.
  2. Mix the salt, sugar and crushed peppercorns and spread half this cure mix over the surface of the filet. Lay the whole bunches of dill over the filet. Sprinkle the aquavit or vodka over the dill. Spread the rest of the cure mix over the second filet and lay the filet, skin side up, over the first filet.
  3. Pull the plastic wrap up to cover the filets. Place another dish or some plates on top of the filets and weigh down using canned food or other heavy items.
  4. Place in refrigerator for 48-72 hours. Once or twice a day remove the filets, unwrap them and baste them with the juice that accumulates, flip them over, and return the dish to the refrigerator.
  5. Take the filets from their wrapping, remove the dill and scrape off the excess cure mix. Slice thinly on the bias and serve.

VARIATIONS

  • This recipe can be cut in half to use only one filet.
  • Wild salmon is best for curing, but farmed salmon is fine. It is important that the fish be very fresh. Other fatty fishes such as trout or mackerel can also be cured this way.
  • Though not traditional, flavorings such as caraway seed, lemon zest, coriander, fennel seed, etc., can be added to the cure mix. Or substitute fennel weed for the dill. Experiment!
  • Nova Lox (Jewish smoked and cured salmon): when salmon is lightly cured and cold smoked, it becomes the beloved Jewish accompaniment for a good bagel.

NOTES

  • Gravlax (also gravlaks, gravadlax, gravadlaks) is a classic Swedish way to preserve salmon. It is often served as part of the first course of a smörgåsbord. It is delicious on a slice of rye bread with a bit of hovmästarsås or a squeeze of lemon. Try chopping it and stirring it into an omelet.
  • Lox on a bagel smeared with cream cheese is a favorite in the East European and American Jewish community.
  • Peppercorns can be easily crushed with the bottom of a heavy skillet or saucepan.