Gravlax

For gravlax, you want to use previously frozen salmon to ensure you’ve killed off parasites. I also prefer a more complex flavor and add pink peppercorns and sometimes wild peppercorns or other pepper varieties. I’ve liked recipes that use absinthe too, but maybe that’s just because absinthe makes the heart grow fonder?

My Norwegian heritage (and Mom) taught me to coat two slabs of salmon on all sides with 2 parts salt, 1 each of sugar and coarsely ground black pepper. Slap the two slabs together with 2 bunches of chopped dill and a shot of gin (or aquavit) In between- then lay them on a bed (top and bottom) of dill and wrap them in plastic. We weigh them down and do the 12 hour flip thing in the fridge for 4 days. Dull mustard sauce.

I have a slightly different recipe. I look for salmon with wide fat veins, usually Scottish or Norwegian. I make a curing rub based upon the weight of the fish. For every pound of salmon I use 2 tbsp Sugar, 2 tbsp Kosher salt and 2 tsp freshly ground pepper. I spread the rub on the meat side of the salmon. I like to keep the skin on because it is helpful when slicing up the gravlax. I layer dill on top of the rub and then close the plastic wrap around the salmon. I typically put the salmon inside of one or two produce bags and insert the salmon in a dish big enough to hold it. I leave it in the refrigerator for approximately 48 hours. On occasion, I have taken it out after 40 hours or left in for 60 hours. After that I remove the salmon from the fridge, unwrap it, and discard the rub and dill in my compost bin. Now, we are ready to slice the gravlax. I do my best to slice it on the thin side. Usually, it is served with cream cheese w/chives, good bread or bagels, capers, and thinly sliced red onions.