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Gravlax

By The Canadian Living Test Kitchen

Tested till perfect

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Gravlax

This recipe makes 50 pieces servings

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Nutritional Info
Per piece: about -
cal 35
pro 3 g
total fat 2 g
sat. fat 0
carb 1 g
fibre 0 g
chol 10 mg
sodium 369 mg
% RDI: -
iron 1
vit C 2
folate 2

Gravlax, a Scandinavian specialty of cured salmon, makes a terrific centrepiece for a winter brunch. Remember that it takes five days to cure. Serve with whole grain crackers or pumpernickel rounds, mustard and a Gibson.

Ingredients

  • 1 tbsp peppercorns
  • 1/3 cup granulated sugar
  • 1/4 cup pickling salt or kosher salt
  • 2 lb centre cut salmon fillets, skin on
  • 1/3 cup chopped fresh dill
  • 2 tbsp aquavit, vodka or gin (optional)
  • 1 bunch small dill sprigs

Preparation

Coarsely crush peppercorns with bottom of heavy pan. Mix with sugar and salt ; spread over both sides of salmon. Spread one-third of the chopped dill in centre of large piece of plastic wrap; top with fish, skin side down. Drizzle with aquavit (if using); spread remaining chopped dill over top. Wrap tightly in plastic wrap.

Place on small rimmed baking sheet. Place small cutting board on fish; weigh down with 2 full 28-oz (796 mL) cans. Refrigerate for 5 days, turning fish daily.

Unwrap fish. Using paper towel, brush off most of the dill. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 5 days.) Slice thinly on 45-degree angle. Garnish with dill sprigs.

Additional information : Tip: Though alcohol adds lots of flavour during the curing process, gravlax can be made without it.

Source : Canadian Living Magazine: January 2008

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