Gravlax

4.0

(348)

cooking.nytimes.com
Your recipes

Total: 30 minutes

Servings: 11

Gravlax

Ingredients

Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Cure the salmon: Lay salmon skin-side down, flesh-side up in a glass or stainless-steel baking dish. (A large lasagna dish works well.) In a small bowl, toss together the salt, sugar and pepper until blended. Sprinkle the mixture over the salmon evenly, with abandon, until fully covered, as if under a blanket of snow. Use all of it.

Step 2

Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet.

Step 3

Lay plastic wrap or parchment paper over the salmon to cover and press down, then place a heavy weight — such as a 2-gallon zip-top bag filled with water — on top, to weigh heavily on the curing fish. Refrigerate just like this, without disturbing, for 5 days, turning the salmon over midway through the cure — on Day 3 — then covering and weighting it again.

Step 4

To serve, mix together the softened butter, dill, shallot and mustard until well blended.

Step 5

Remove salmon from the cure, which has now become liquid, brushing off the dill with a paper towel, then set fillet on a cutting board.

Step 6

With a long, thin, beveled slicing knife tilted toward the horizon, slice salmon thinly, stopping short of cutting through the skin. Generally, you begin slicing a few inches from the tail end and you slice in the direction of the tail, moving your knife back, slice by slice, toward the fatter, wider belly portion of the fillet. The last slices are always hard to get. Once you have shingled the fillet, run your knife between skin and flesh, releasing all the slices, then transfer them to parchment until ready to serve.

Step 7

Spread the compound butter on bread, then drape sliced gravlax on top, and eat as open-faced sandwiches.

Top similar recipes

Gravlax-image
trending279 views

Gravlax

taste.com.au

4.8

(5)

Gravlax-image
trending406 views

Gravlax

cooking.nytimes.com

4.0

(76)

Gravlax-image
trending295 views

Gravlax

foodnetwork.com

4.0

(4)

Gravlax-image
trending206 views

Gravlax

emiliodeik.cl

Norwegian Gravlax-image
trending192 views

Norwegian Gravlax

internationalcuisine.com

4.8

(5)

Gravlax - Wikipedia-image
trending297 views

Gravlax - Wikipedia

en.wikipedia.org

Sauce gravlax-image
trending199 views

Sauce gravlax

panierdesaison.com

5.0

(1)

Saumon gravlax-image
trending79 views

Saumon gravlax

saveurs-magazine.fr

Mark Bittman's Gravlax-image
trending356 views

Mark Bittman's Gravlax

cooking.nytimes.com

4.0

(297)

Cured Salmon Gravlax-image
trending384 views

Cured Salmon Gravlax

jernejkitchen.com

4.7

(3)

Saumon mariné gravlax-image
trending291 views

Saumon mariné gravlax

cuisineactuelle.fr

4.3

(28)

Gravlax de saumon-image
trending128 views

Gravlax de saumon

chefsimon.com

4.8

(3)

Gravlax with Mustard Sauce-image
trending248 views

Gravlax with Mustard Sauce

foodnetwork.com

4.7

(30)

Homemade Gravlax (Smoked Salmon)-image
trending154 views

Homemade Gravlax (Smoked Salmon)

chabad.org

Denmark Gravlax (Cured Salmon)-image
trending149 views

Denmark Gravlax (Cured Salmon)

internationalcuisine.com

3.5

(2)

4320 minutes

Salmon Gravlax with Beets-image
trending491 views

Salmon Gravlax with Beets

petersfoodadventures.com

Beet-Cured Gravlax Recipe-image
trending301 views

Beet-Cured Gravlax Recipe

foodrepublic.com

Beet-Cured Salmon Gravlax-image
trending361 views

Beet-Cured Salmon Gravlax

allrecipes.com

4.1

(7)

Salmon Gravlax with Beets-image
trending387 views

Salmon Gravlax with Beets

petersfoodadventures.com