Gravlax
Gravlax
Spiced gravlax must chill for 48 hours before you brush off the excess spice and slice your fish paper-thin. This recipe by Leah Eskin was originally published in the Chicago Tribune
Prep Time
25
minutes
Cook Time
1
minute
Servings
6
Total time: 26 minutes
Ingredients
- 2 tablespoon citrus or plain vodka, optional
- 1/2 cup chopped fresh dill
- 3 tablespoon kosher salt
- 3 tablespoon brown sugar
- 1/2 teaspoon freshly ground black pepper
- finely grated zest of 1 lemon
- 1 pound center-cut salmon fillet, pin bones removed
Directions
- Line a small glass baking dish with a long stretch of plastic wrap.
- Slice the salmon in half crosswise and set both halves, skin side down, on the plastic.
- Pour vodka (if using) onto salmon.
- Toss together dill, salt, sugar, pepper and zest.
- Pat this spice mix all over the fish.
- Fold one chunk onto the other, flesh sides touching, skin sides out, like a salmon sandwich.
- Wrap this sandwich tightly in the plastic wrap.
- Cover dish.
- Chill 48 hours, turning the sandwich over every 12 hours or so.
- Unwrap salmon.
- Brush off excess spice rub.
- Pat dry.
- Slice gravlax against the grain into paper-thin ribbons, leaving behind the skin.
- The gravlax is nice Hanukkah-style garnishing potato pancakes; Swedish-style on buttered black bread; or Sunday-style with bagels and cream cheese.