Salmon Gravlax
Preparing this cured salmon delicacy is remarkably easy, but it takes a few days. Play around with the recipe by adding your own blend of herbs, garlic, onions, pepper, spices and citrus fruits. Once cured, the salmon can be refrigerated for a week or two or tightly wrapped and frozen. Use it on salads, benedicts or as a great appetizer with some mustard sauce and crackers. If you have ever purchased “lox-style” or gravlax salmon, you will appreciate how thinly it is sliced before packaging. Commercial processors use a multi-bladed instrument to do the slicing. Don’t feel bad if your home version is a little rough around the edges.
Lox-style salmon is actually cold smoked, but the smoky flavor is much more subtle than traditional American hot-smoked salmon. Gravlax is historically prepared with salt, sugar and dill.
Salmon Gravlax
Ingredients
- Preparing this cured salmon delicacy is remarkably easy but it takes a few days. Play around with the recipe by adding your own blend of herbs, garlic, onions, pepper, spices and citrus fruits. Once cured, the salmon can be refrigerated for a week or two or tightly wrapped and frozen. Use it on salads, benedicts or as a great appetizer with some mustard sauce and crackers. If you have ever purchased “lox-style” or gravlax salmon, you will appreciate how thinly it is sliced before packaging. Commercial processors use a multi-bladed instrument to do the slicing. Don’t feel bad if your home version is a little rough around the edges.
- Lox-style salmon is actually cold smoked but the smoky flavor is much more subtle than traditional American hot-smoked salmon. Gravlax is historically prepared with salt, sugar and dill.
Instructions
- Combine salt, sugar and pepper and herbs. Spread one-half of the salt, sugar and herb mixture over the bottom of a glass, plastic or ceramic baking dish. Place the salmon side on top of the mixture. Distribute the remaining mixture evenly over the top of the salmon. Arrange lemon and lime slices over mixture. Cover with a double layer of foil. Put a board on top and about 4 pounds of cans or bricks on the board. Leave in the refrigerator for 3 days, turning the salmon and basting with the juices twice daily. After 3 days, pour off the juices and pat the fish gently with paper towels.