How to Make Martha Stewart's Gravlax | Martha's Cooking School | Martha Stewart
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.
Make a dry marinade using 2 teaspoons of coriander seeds, 2 tablespoons of sugar, and 1/2 cup of coarse salt for a 3-pound piece of fish.
Grind the coriander seeds in a mortar and pestle to release their flavor.
Add 1 heaping teaspoon of black pepper to the mixture.
Spread the dry marinade over the pink flesh of the salmon, completely coating it.
Lay a piece of plastic wrap over the salmon and place a flat object on top to weigh it down, such as big cans of tomatoes or a cast iron frying pan.
Cover the entire dish to make it airtight and refrigerate for 24 hours, turning the salmon once or twice during that time.
After 24 hours, remove the weights and uncover the salmon, noting the moisture that has accumulated.
Scrape off the excess marinade from the salmon and place it back in the dish.
Sprinkle approximately 1/4 cup of olive oil over the salmon, followed by 2 tablespoons of vodka and 2 teaspoons of whole coriander seeds.
Coarsely chop 1 bunch of dill and spread it over the salmon.
Cover and refrigerate the salmon for another 24 hours.
After 48 hours, scrape off the dill and coriander seeds from the salmon.
Use pliers to pull out any pin bones from the salmon.
Cut the salmon into equal pieces to match the size of the bread for serving.
Slice the salmon across the grain using a fish knife or Japanese knife, cutting down to the skin.
Drizzle a little dill sauce on top of the salmon and garnish with a sprig of dill for presentation.
Equipment Needed
Spice Level:
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