This is my version of the basic recipe for gravlax, which is a traditional cured salmon from Scandinavia. Easy to do, and less expensive than store bought, it also tastes better. Once you have this down, you can start playing with other flavorings, like adding thyme or mint. The fattier the salmon, the better for gravlax, by the way. Remember, don’t eat salmon raw. It should always be cured, smoked, frozen, or cooked to avoid possible parasite problems.
INGREDIENTS:
1 smallish side of fresh salmon, pin bones pulled (3 pounds approximately) 2 cups sugar 1 cup kosher salt* 2 tablespoon fresh ground (fruity if possible) black pepper 1 tablespoon juniper berries, crushed 1 big bunch of fresh dill, around 2 cups, snipped from the stem ¼ cup vodka or brandy**METHOD:
Combine sugar, salt, pepper, and juniper in a steel or porcelain bowl.
Put some smaller dill sprigs in a shallow, flat, non-reactive dish (Pyrex or steel hotel pan).
Lay down a layer of the sugar salt mixture in the bottom of the dish.
Lay the fish, skin down, onto the sugar-salt mixture. If the fish is thick (more than 2”) use a sharp, thin bladed knife to either just slash through the skin, or to just poke many small holes into the skin. This allows the cure to permeate the entire fillet.
Coat the top generously with the sugar/salt mixture. Cover with the dill. Cover the dish with plastic wrap.
Next day, spread cheesecloth over the fish, pat down, and drizzle vodka or brandy evenly over the fish. Re-cover with plastic, and allow to cure one day more.
To serve, remove the cheesecloth, scrape off the cure, wipe with a just damp paper towel, blot dry with paper toweling, and slice thinly.
Wrap tightly in plastic wrap when not using. Will keep 3-4 days or more if kept cold and well covered. Can be frozen if cut down to smaller pieces.
Chef’s Notes and Tips:
*Use Diamond Crystal Kosher Salt, the plain one that says nothing about “ice cream” or “fine crystals”. It is the perfect size and tastes clean. I find Morton’s Kosher salt has a metallic flavor that is off-putting.
**Vodka will give a clean flavor, while brandy will yield a little sweetness and mellow flavor. You could also skip the alcohol altogether if you wish.
Here are some other options with this recipe:
Weighting the fish. Place a weight in a container that will fit the length of and width of the fillet as it cures in its pan. Not too heavy- around 1 pound spread out over the fish.
Oiling the fish. A light wiping with olive or grapeseed oil will add luster and help keep the surface from drying and forming a pellicle (a hard, dull white skin).
Serves: At least 4. (More like 12-15 people sliced thinly for a party.)
Source: Chef Andrew E Cohen
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