Gravlax with Dill
Better (and much less expensive) than lox bought at the deli, gravlax is easy to make—it just takes time to cure and some space in the refrigerator. Start it 48-72 hours before brunch and it will be ready right on time.
Ingredients
- ½ cup coarse salt
- ½ cup granulated sugar
- 1 lb salmon filet
- 1 fresh dill, washed and dried
Instructions
- Mix the salt and sugar thoroughly in a small bowl and set aside.
- Cut the salmon in half lengthwise with a sharp knife. Leave the skin on. Run your hand over the fish to find any small bones and pull them out. Cut a length of plastic wrap about three times the size of the salmon piece. Place one half of the salmon on the plastic.
- Spread the salt/sugar mixture over the salmon evenly, to about ¼ inch from the edges.
- Arrange the dill over the salt/sugar. It can extend a bit over the edge of the filet, but not much. There should be a solid layer of dill.
- Place the second half over the filet on top. Wrap it tightly in the plastic wrap and then wrap another piece of plastic wrap over the whole package so that it doesn’t leak.
- Put the salmon package on a plate and put it in the fridge. Put something heavy—a can of beans, for example—on top. Leave the salmon in the fridge for 48-72 hours. About every 12 hours, open the package and drain out the liquid that has formed, rewrap tightly, and turn it over. After 48 hours, cut a small sliver and taste; it should no longer taste raw or be slimy. If it needs a little more time, return to refrigerator, but don’t leave it for more than 72 hours.
- Scrape off the sugar/salt/dill mixture and wrap each piece of gravlax separately. If you’re not going to use it right away, you can freeze it in an airtight bag for a month or two, just know that it won’t taste quite as delicious when thawed.
- Serve it on pumpernickel, with a smear of butter and some capers, or with crackers and cheese.