Gravlax is one of those recipes that sounds much more complicated than it is. You mix together a cure, press it onto the salmon, and the fridge does the rest of the work over a couple of days. The result is a silky, flavoursome cured salmon that you can slice thinly and serve any number of ways. At the store we sell gravlax and it's always popular – but making your own is genuinely satisfying.
This is brilliant for entertaining because you do all the work days ahead and simply slice and serve when your guests arrive. It keeps well in the fridge for up to a week once cured, so it's a great thing to have on hand over the holidays.
Salmon Gravlax
Serves 8–10 as a starter
You'll need
- 1 side of salmon (approximately 800 g–1 kg), skin on, pin-boned
- 80 g salt flakes
- 60 g caster sugar
- zest of 1 lemon
- zest of 1 orange
- large bunch of dill, roughly chopped
- 1 tablespoon cracked black pepper
- crème fraîche, capers and thinly sliced red onion, to serve
- rye bread or crackers, to serve
How to make it
Combine the salt, sugar, lemon zest, orange zest, dill and cracked black pepper in a bowl and mix well.
Lay out a large piece of plastic wrap on a clean surface. Place half the cure mixture on the wrap in the shape of the salmon fillet. Lay the salmon skin-side down on top, then spread the remaining cure mixture evenly over the flesh side of the salmon. Wrap tightly in the plastic wrap, then wrap again in a second layer.
Place the wrapped salmon in a baking dish or on a tray to catch any liquid. Place another tray or board on top and weigh it down with something heavy – a couple of tins or a heavy pan works well. Refrigerate for 48–72 hours, turning the salmon over once or twice during this time.
Once cured, unwrap the salmon and scrape away the cure with a knife. Rinse lightly under cold water and pat dry with paper towel.
To serve, slice the gravlax as thinly as possible on an angle, working away from the skin. Arrange on a platter with crème fraîche, capers, red onion and your choice of bread or crackers.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.