Scotch Gravlax

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

Everyone seems to have a version of this Scandinavian recipe and most of them are about the same. Quality depends on the fattiness and freshness of the fish, the pungency of the herbs, and the choice of basting liquid in the cure. I used to make this with aquavit, the Scandinavian caraway-flavored liquor, and it produces a very tasty gravlax. One day I was thinking about scotch salmon, scotch on salmon, why not try scotch-cured gravlax? It was a surprise. This has become my favorite way of