Classic Gravlax

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Serve this buttery-soft cured salmon as an appetizer on brown bread with fresh dill, Dijon mustard, thinly sliced cucumbers, and grated lemon rind. We found that high-quality wild salmon yields the best results.

Yield:

12 appetizer servings (serving size: about 2 ounces)

Recipe from

Nutritional Information

Calories 48
Caloriesfromfat 41 %
Fat 2.2 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 6 g
Carbohydrate 0.7 g
Fiber 0.0 g
Cholesterol 14 mg
Iron 0.1 mg
Sodium 397 mg
Calcium 4 mg

Ingredients

1/3 cup fine sea salt
1/3 cup sugar
2 tablespoons grated lemon rind
1/4 teaspoon whole white peppercorns, crushed
1 (1 1/2-pound) center-cut salmon fillet, unskinned and cut in half crosswise
2 cups fresh dill sprigs

Preparation

Combine first 4 ingredients. Sprinkle one-third of salt mixture in bottom of an 8-inch square baking dish. Arrange 1 salmon half, skin side down, in dish. Sprinkle with one-third salt mixture and dill. Top with remaining salmon half, skin side up. Spread remaining salt mixture over top of salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours.

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 12 hours. Scrape off and discard dill and salt mixture; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.

Note:

Jackie Mills, R.D.,

March 2007