Gravlax

Cured salmon, like gravlax, is an elegant and flavorful dish that makes for an impressive appetizer or addition to a brunch spread. Cured fish is always impressive, and it’s surprisingly little work to do yourself Making it at home may sound daunting, but it’s surprisingly simple and requires only a few ingredients. For the best results, use fresh and high-quality salmon, such as king or sockeye salmon in season, or well-sourced Atlantic farmed salmon. The curing process involves a combination of salt, sugar, and dill, which gives the salmon a delicate and delicious flavor. Gravlax can be refrigerated and enjoyed for up to a week after curing, or you can freeze it for a few weeks if needed. The end result is melt-in-your-mouth salmon slices, perfect for serving with rye bread or pumpernickel, lemon wedges, and a delightful Cold Mustard Sauce if desired.

MAKES: 12 or more appetizer servings

TIME: 20 minutes, plus at least 2 days to cure

INGREDIENTS:

• One 3- to 4-pound cleaned salmon without the head, skin on
• 1 cup salt
• 2 cups brown sugar
• 1 tablespoon freshly ground black pepper
• 1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
• 2 good-size bunches fresh dill, roughly chopped, stems and all
• Lemon wedges for serving
• Cold Mustard Sauce for serving (optional)

INSTRUCTIONS:

1. Fillet the salmon: Begin by filleting the salmon, removing the head and keeping the skin on. If you prefer, you can ask your fishmonger to do this for you. The fish does not need to be scaled. Lay both halves of the fillet, skin side down, on a plate.
2. Prepare the cure: In a bowl, combine the salt, brown sugar, and freshly ground black pepper. Rub this mixture thoroughly all over the salmon, making sure to cover the flesh side and the skin. Next, splash the spirits (brandy, gin, aquavit, or lemon vodka) over the salmon to add extra flavor.
3. Add dill and sandwich the fillets: Take most of the chopped dill and place it on the flesh side of one of the fillets. Then, sandwich the two fillets together, flesh sides facing each other, and tail to tail. Rub any remaining salt-sugar mixture on the outside of the fillets, and cover them with the rest of the dill. Wrap the salmon tightly in plastic wrap to seal the flavors.
4. Weigh it down and refrigerate: Place the wrapped salmon sandwich on a plate and cover it with another plate. Add some weight on top, such as unopened cans, to gently press the fish. Refrigerate the salmon for at least 2 days, allowing it to cure and develop its flavors.
5. Baste and serve: Every 12 to 24 hours, open the package and baste the salmon, both inside and out, with the accumulated juices. After a couple of days, you’ll notice the flesh turning opaque. Once fully cured, slice the salmon thinly, just like smoked salmon, on the bias and without the skin. Serve the slices with rye bread or pumpernickel, lemon wedges, and, if you prefer, Cold Mustard Sauce. Enjoy the delicious and impressive homemade gravlax!