Home Cured Gravlax

serves 8-10


2 pounds center-cut salmon fillet, skin on and pin-bones removed

1/4 cup kosher salt

1/4 cup granulated sugar

1 teaspoon freshly ground black pepper

1 small bunch fresh dill sprigs

2 Tablespoons vodka


Cut the salmon fillet in half crosswise so you have two pieces about the same length and width.  Place the fillets skin side down on a large sheet of plastic wrap.


In a small bowl mix together the salt, sugar, and black pepper.  Sprinkle half the mixture over each fillet and rub it in with your fingers.  Drizzle one tablespoon of vodka over each fillet.  Spread the dill sprigs over one fillet and lay the other fillet, flesh side down, on top of the dill-covered fillet.  Tightly wrap the fillets in the plastic wrap and place inside a heavy duty plastic bag.  Place the salmon in a baking dish, top with another baking dish or plate and weight the top with cans or other heavy objects to compress the fish; refrigerate.


Twice a day, turn the salmon package over, replacing the weights.  (A good deal of liquid will accumulate as the salmon cures).  The gravlax is done when the flesh is opaque, about 3-4 days.


When ready to serve, remove the dill from the salmon and wipe clean and dry with paper towels.  With a sharp knife held at a very flat angle, start slicing a few inches in from the end of the fillet with a back-and-forth sawing motion to remove a thin slice.  Start each succeeding slice a bit farther in; always cut at a flat angle to keep the slices as long and thin as possible.  When the blade reaches the skin, shave the slice off-- don't cut through the skin.


After cutting as many of slices as you wish to serve, fold the attached flap of skin over the remaining fish and wrap well in plastic.  The gravlax can be stored in the refrigerator for up to a week or frozen for up to a month.  Thaw in the refrigerator before serving.  Enjoy!


Printed from thegalleygourmet.net