Kathryn K. Blue, Anthony Dias Blue

Gravlax

Preparation info
  • Serves

    12

    or more
    • Difficulty

      Easy

Appears in
Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration
Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

  • About

This Swedish method for marinating fresh salmon at home was certainly not served at the first Thanksgiving, but we find it to be a perfect appetizer. We start marinating on Monday and by Thursday we have a delicious and easy-to-serve warm-up for the big dinner.

Ingredients

  • 3½ pounds fresh salmon fillet, cleaned and scaled, center cut, skin on
  • 1 large bunch fresh dill
  • ⅓

Method

  1. Examine the fish carefully for bones and use tweezers to remove those that remain.

  2. Place half of the fish, skin side down, in a high-sided glass or enamel baking dish that fits it snugly. Chop the dill coarsely and spread it over the fish. Mix the salt, sugar, and peppercorns, and sprinkle them evenly over the fish. Top with the other half of the fish,