Gravlax
- Ready In:
- 48hrs 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs salmon fillets (two 1 lb centre-cut fillets)
- 1 tablespoon peppercorn, coarsely crushed
- 1 tablespoon coriander seed, coarsely crushed
- 1 teaspoon dry mustard
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 1⁄4 cup vodka
- 1 large bunch fresh dill, trimmed
directions
- Place salmon, skin-side-down, on a large sheet of plastic wrap.
- Combine peppercorns, coriander seeds, mustard, salt and sugar and press evenly onto flesh side of both salmon fillets.
- Remove salmon from plastic and place one salmon fillet in dish large enough to hold it and sprinkle with 2 tbsp vodka.
- Lay dill sprigs in a heavy layer over it.
- Place second salmon fillet on top so that flesh sides meet.
- Spoon over remaining vodka.
- Cover with plastic wrap, place a tray inside the dish on top of salmon. Weigh down with tin cans or other heavy weights.
- Refrigerate for 2 days, turning over and spooning over juices every 12 hours.
- To serve, remove from the marinade, scrape away dill but leave on seasonings, slice thinly and sprinkle with extra crushed peppercorns, crushed coriander seeds and chopped dill, if desired.
- Serve on dill pancakes with the mustard sauce.
- Serves 6 as an Hors-d'oeuvre, with leftovers.
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Reviews
-
DH and I are Gravlax snobs. There. I said it. We're stuck on our years-old method of making it. He resisted every step of the way, but in the end - this was the bomb! I really loved the coriander seed - as it totally changes up the taste. Served this on rye crispbreads with a squeeze of lemon juice and a dab of sour cream. So, so good!!! We only made a half-recipe, as there are only two of us. It fit easily in an 8x8 glass dish, wrapped completely in saran wrap and weighted down with a plate and some canned goods. We let it cure for 3 days instead of 2. Thanks for posting this - we'll add it to our Scandinavian aresenal! Made for CQ4. A favorite!