Gravlax

"A standard on our holiday table, either Christmas Eve or New Year's Eve. You don't have to buy smoked salmon - you can make your own gravlax. This version is very delicious. Count on refrigerating the gravlax with the spices and dill for 3-4 days before serving. Of Scandinavian origin."
 
Gravlax created by Peter J
Ready In:
20mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Rinse the fillets in cold water and pat them dry with paper towels.
  • Crush the caraway seeds, aniseed, juniper berries, red pepper flakes, and black peppercorns using a mortar and pestle.
  • Or place the spices on a cutting board or other hard surface and crush them with the underside of a heavy skillet.
  • Combine with the salt, sugar, and dill.
  • Place one of the fillets skin side down in a deep ceramic dish just big enough to hold the fillets.
  • Rub the fillet with half the spice and dill mixture.
  • Rub the other fillet with the remaining mixture and place it skin side up on top of the first, creating a salmon'sandwich' with all the spices and dill in-between.
  • Pour the aquavit on top, cover the dish with plastic wrap, and place a heavy weight, such as two heavy plates or a saucepan, on top of the fish.
  • Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
  • To serve, dust off some of the spices and slice the fish into thin slices, on the diagonal- the way they cut smoked salmon, with a sharp thin knife.
  • Serve with mustard sauce and dark rye bread, for open-faced sandwiches, or with mustard, pickles, and capers.

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  1. Dienia B.
    very nice used dried dill weed gave me a chance to use morter and pesel i follewed peters idea of prep turned out very well zaar tour 6
     
  2. Peter J
    First time I've made Gravlax and loved this, so much nicer than store-bought! I used brandy and left for around 24 hours using the stated preparation method but then transferred to two vacuum sealed Food Saver bags and left another 3 days giving them the odd squeeze to move the brine around. That worked really well and saved removing the plastic wrap to baste each time.
     
  3. Peter J
    Gravlax Created by Peter J
  4. evelynathens
    A standard on our holiday table, either Christmas Eve or New Year's Eve. You don't have to buy smoked salmon - you can make your own gravlax. This version is very delicious. Count on refrigerating the gravlax with the spices and dill for 3-4 days before serving. Of Scandinavian origin.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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