How to Cure Salmon at Home and Make Gravlax
Recipe Information
Gravlax
Cultural Context
Gravlax is a traditional Scandinavian dish of salmon that has been cured with a mixture of salt, sugar, and dill. It is often served as an appetizer with mustard sauce and bread.
Start with a 1 pound center cut piece of salmon with the skin on.
Drizzle 3 tablespoons of brandy over the salmon.
Mix together 1/3 cup of packed light brown sugar and 1/4 cup of kosher salt until clumps are broken up.
Pack the salt and sugar mixture onto the salmon, ensuring all the flesh is covered.
Roughly chop 1 cup of fresh dill and pack it on top of the salmon.
Cover the salmon with plastic wrap and weigh it down with a dish or heavy cans.
Place the salmon in the fridge to cure for three days, basting it with the liquid that comes out each day.
After one day, remove the salmon, baste it with the liquid, and return it to the fridge with the weights reversed.
After three days, remove the weight and plastic wrap, and check the firmness of the salmon.
Scrape off excess dill from the salmon and pat it dry with paper towels.
Use a long, thin slicing knife to slice the salmon at a severe bias into thin pieces.
Prepare a serving with creme fraiche, shallots, sliced cucumbers, radish, and chives on top of the gravlax.
Equipment Needed
Spice Level:
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