Salmon Gravlax

 
Salmon Gravlax
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Monday 19th December 2016

Served with toasted bagel slices, cream cheese, red onion and capers

Gravlax – nothing could be simpler to make than this salt- and sugar-cured salmon. It has a freshness and delicacy that cannot be found in store-bought smoked salmon. All it takes is some forward planning, and space in your fridge.

Ingredients:

  • 200 grams coarse sea salt
  • 150 grams granulated sugar
  • 2 teaspoons coarsely crushed black pepper
  • 60 grams (one large bunch) finely chopped dill
  • 900 grams skin on salmon fillet

Method:

  1. Combine the salt, sugar, pepper and dill in a medium bowl.
  2. Line a shallow long dish (long enough and deep enough to fit the salmon preferably without having to fold the salmon over) with a couple of extra-long layers of cling film. Make sure that the film covers both the length and the width of the dish and leave a lot of overlap, as you will be using the cling fill to wrap around the salmon.
  3. Place a couple of spoonfuls of the salt mixture on the bottom of the dish and place the salmon skin-side down on the salt.
  4. Cover the salmon with the rest of the salt mixture and use the overhanging cling film to wrap the salmon tightly.
  5. Weigh the salmon down with a tray, on top of which you should place heavy cans to apply downwards pressure.
  6. Refrigerate for 2 -3 days, after which you should unwrap the fish and brush away (do not rinse) any excess salt and herbs.
  7. Put the fillet on to a cutting board and thinly slice diagonally with a very sharp knife, starting at the tail end and leaving the skin behind. Once prepared, it will keep in the fridge for at least a week.
  8. Serve with toasted, thinly-sliced black bread.

I love the saltines contrasted with cream cheese and thinly sliced red onions and capers, but it’s just as good served on top of a freshly fried latke.