Gravlax,
or gravlaks, is a Nordic dish made from salmon that is cured using
salt, sugar, and dill. As with lox it is cured but not smoked. Gravlax is usually served as an appetizer, sliced thinly and
traditionally accompanied by hovmästarsås - a dill and mustard
sauce.
We like it served on sliced baguette or caraway snack rye
with cream cheese, capers and minced shallot. It’s a terrific
appetizer, snack or breakfast accompaniment.
When eventually we can
throw a party with guests and adult beverages a ginormous slab of homemade gravlaks is
going to be the star of the show.
This recipe is adapted from that courtesy of the
incredibly creative foodies over at the New York Times……
Gravlax
Yield
10 to 12 servings (about 3 pounds)
Time
30 minutes, plus 5 days curing
Ingredients
For
the Cured Salmon:
1
side clean, fresh and fat Alaskan king salmon, skin on, pin bones
removed, neatly trimmed of all undesirable bits of fat and tissue
(about 3 to 3 1/2 pounds total), or 1 fat and gorgeous 2 1/2-pound
fillet cut from the widest part of the body
½
cup kosher salt
½
cup granulated sugar
¼
cup finely ground black pepper
2
bunches fresh dill (about 4 ounces each), clean and dry, left intact
(no need to pick fronds from stem), coarsely chopped (about 2 cups
For
Serving:
Cream cheese
1
medium shallot, peeled and finely minced
Capers
Rye or dark pumpernickel snack bread or fresh-baked baguette.
Preparation
Cure
the salmon: Lay salmon skin-side down, flesh-side up in a glass or
non-reactive stainless-steel baking dish. (A large lasagna dish works
well.) In a small bowl, toss together the salt, sugar and pepper
until blended. Sprinkle the mixture over the salmon evenly, with
abandon, until fully covered, as if under a blanket of snow. Use all
of it.
Spread
all the chopped dill on top of the cure-covered salmon to make a
thick, grassy carpet.
Lay
plastic wrap or parchment paper over the salmon to cover and press
down, then place a heavy weight — such as a 2-gallon zip-top bag
filled with water — on top, to weigh heavily on the curing fish.
Refrigerate just like this, without disturbing, for 5 days, turning
the salmon over midway through the cure — on Day 3 — then
covering and weighting it again.
Remove
salmon from the cure, which has now become liquid, brushing off the
dill with a paper towel, then set fillet on a cutting board.
|
Finished product
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Suggested breakfast serving.....
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Breakfast of Champions
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Pro
Tips – Ditch the Ziploc bag filled with water. The zipper will
pop and you’ll have gallons of water all over your kitchen counter,
hand-held device, tablet and the floor. I substituted a couple of flat rocks in
the Ziploc. A couple of bricks would work too.
I also recommend a
short rinse with cold, running tap water to remove any remaining
cure. Blot it dry and allow to air-dry on a clean towel in the
fridge for a half-day.
If you care to go traditional following the Hovmästarsås instructions linked in the first paragraph above.
This recipe appears to lend itself to
improvisation. The introduction of (single) alternative aromatics such as
coriander, caraway, juniper berries or other herbs to the cure might yield good results.
Lastly, I vacuum-packaged some chunks of
cured salmon with my FoodSaver® and froze them. Thaw, slice and
serve as needed. Freezing does not appear to impart any change in
texture or favor.
Cheers!