1/1 Photo of Julia Child's Traditional Gravlax
96 hrs 30 mins
Chef Kate's Note:
According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.
My Private Note
Units: US | Metric
- 1Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail (which can be reserved for something else).
- 2Make sure all the pinbones are removed--run your fingers up the fillet; if you feel any bones, remove them with a tweezer or a needle-nosed plier.
- 3Cut the fillet in half crosswise so that you have two pieces of the same length and roughly the same width.
- 4Mix the salt and sugar together.
- 5Sprinkle half the mixture over each fillet and rub it in with your fingers.
- 6Place one fillet in a glass (or other non-reactive) baking dish big enough to hold it.
- 7Drizzle about two tablespoons of cognac over each half, rubbing it in with your fingers.
- 8Spread the dill over the salmon half in the baking dish.
- 9Lay the other half fillet on top (skin side up).
- 10Align the two halves.
- 11Cover closely with a sheet of plastic wrap.
- 12Place a board or pan on top of the fillets.
- 13Make sure it is resting on the fish and not on the sides of the baking dish.
- 14Weight the top with something heavy (a large can of tomatoes for example).
- 15Place in refrigerator.
- 16After one day of curing, remove weights and board and turn fillets over(so the top fillet is now on the bottom) and baste with the liquid that has accumulated in the dish.
- 17Replace weights and board and return to frig.
- 18On the second day, turn and baste again and slice off a tiny piece to taste.
- 19If it doesn't taste like it's getting there, add a little more salt and/or cognac on the fish.
- 20Return to the frig.
- 21Cure for a third day, turn and baste again.
- 22On the fourth day, you can serve the gravlax.
- 23To serve, clean the dill away and wipe the fish dry with paper towels.
- 24Use a long thin-bladed slicing knife (sharpened) and start slicing a few inches from the narrow end of the fillet.
- 25Cut with a back and forth sawing motion toward the narrow end to remove a thin slice of fish.
- 26Start each succeeding slice a bit farther in from the narrow end; always cut at a flat angle to keep the slices as long and thin as possible.
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Nutritional Facts for Julia Child's Traditional Gravlax
Serving Size: 1 (68 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 90.5
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.4 g
- Cholesterol 39.4 mg
- Sodium 748.6 mg
- Total Carbohydrate 0.6 g
- Dietary Fiber 0.0 g
- Sugars 0.6 g
- Protein 15.1 g
The following items or measurements are not included: