Gravlax

Name: Gravlax
Yield: 8 to 10 portions
Ingredients: Dill Mustard Sauce, for serving; Thinly sliced pumpernickel, for serving; 2 tablespoons crushed white peppercorns; Freshly ground black pepper, for garnish; Lemon wedges, for garnish; 1 piece (3 pounds) fresh salmon, center-cut from the fish, halved lengthwise and thoroughly boned; ¼ cup coarse salt; ¼ cup sugar; 1 piece (3 pounds) fresh salmon, center-cut from the fish, halved lengthwise and thoroughly boned; 2 large bunches of fresh dill

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Gravlax is a Scandinavian preparation in which raw salmon is cured with salt, sugar, and spices. The marinating action “cooks” and tenderizes the fish. The result, sliced paper-thin, is one of the best appetizers we know. Serve with ice-cold vodka, aquavit, or dry white wine.

Ingredients

1 piece (3 pounds) fresh salmon, center-cut from the fish, halved lengthwise and thoroughly boned
2 l

Fish course
Starter
Pescatarian
Gluten-free

Method

Place half of the fish, skin side down, in a deep glass dish. Spread the dill over the fish. Sprinkle the salt, sugar, and pepper-corns over the dill. Top with the other half of the fish, skin side up.
Cover with aluminum foil and weight with a board and a 5-pound weight. Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumul