Homemade Gravlax

I can't believe how hands-off easy gravlax is to make!

Gravlax is expensive to buy but I learned it is very easy to make after reading Stephen's post about it. Check it out here @theobsessivechef. If you love salmon and haven't done this before, you should try it. Gravlax is not to be confused with lox, which is smoked, not just cured.

You only need a very fresh filet of salmon, some salt, a little sugar and dill; weighting it down and refrigerating it for 2-3 days, turning it every 12 hours. However, it takes a whole lot of patience for the time it takes to cure. The salmon turns into a silky smooth delicious delicacy. Since I'm a pepper addict, the only thing different I did to Stephan’s recipe was add a heaping tablespoon of coarse ground black pepper. In regards to weighting it down: my bacon press, which I never use for bacon, was perfect for the job.

After the gravlax is cured in the refrigerator, rinse it well under cold water and it is ready to enjoy after slicing. I found that slicing gravlax can be a challenge. Since Bill is the one who slices the turkey, roasts, etc., I handed over this task to him. It takes a very sharp knife with a long, thin blade and slicing the salmon against the grain, toward you, to achieve paper-thin slices. If some of the slices don't look great, it's OK ~ it's still delicious!

Gravlax is wonderful served as an appetizer on pumpernickel cocktail bread which has been swiped with cream cheese with chives; spicy mustard, dill butter or a little horseradish sauce. It works for breakfast with cream cheese and bagels or serving it with scrambled eggs and creamed potatoes. Maybe even top it with capers or a tomato slice.

By the way, gravlax means “buried salmon” in Swedish. It refers to the medieval custom of the Swedish, Danish and Norwegian fishermen using a special technique to cure their salmon. They salted and fermented it, burying it in the sand or wooden barrels for a few days or many months in the winter as a method of preserving the fish. The burial produced a smooth buttery aromatic delicacy. I like Stephen's way of doing it better. Thanks Stephen for the recipe!

The cure

Pressed

Ready to slice

Here is Stephen's recipe:

Homemade Gravlax

 1 lb. skin-on salmon filet
2 tbsp kosher salt (or 1 ½ tbsp table salt)
1 tbsp sugar
1 tbsp dried dill

Line a glass (or non-reactive) loaf pan with plastic wrap. In a small bowl stir together the salt, sugar and dill.

Cut the salmon into 2 equal-size pieces. Put one piece skin side down in the loaf pan. Scatter half of the curing mix over it. Lay the second piece, skin side up, on piece number one, with the thick side over the thinner side of it. Nestle it together in other words. Sprinkle on the remaining curing mix. Wrap the plastic tightly around the salmon and weight it down with some jars or cans. Refrigerate for 2-3 days. Turn the salmon every 12 hours.

It’s done. Rinse the salmon pieces well under cold water and dry them with paper towels. Wrap in fresh plastic and store in the fridge. It will keep for a number of days, although in our house it don’t last long. To serve, slice against the grain very thinly. Put it on eggs, bruschetta, blanched potato slices, or whatever.

What a great delicious reward for something so effortless!

Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!