Scrumptious Seafood: DIY Gravlax

AKA cured salmon, to those who aren’t Scandinavian fishermen by trade. Voila a delicious guide to making this brunch treat in the (soon to be fishy) comfort of your own home, courtesy of Edible Vancouver. Read more about the medieval origins of the name here.

  • 1 1/2 to 2 lb (700g to 1kg) wild salmon fillet, skin on
  • 1 cup (250mL) granulated sugar
  • 1/2 cup (125mL) salt
  • 1/2 Tbsp (8mL) freshly ground black pepper
  • 2 1/2 large bunches fresh dill, chopped

Cut the fillet into two pieces and remove the pin bones (pressing down with your fingers to locate them, then using tweezers if necessary). In a small bowl, mix the sugar, salt, pepper, and dill. In a dish (large enough to hold the two pieces of fish stacked one on top of the other), spread 1/4 of the sugar mixture. Lay the first piece of fish over it, skin side down. Cover the flesh side well with half of the remaining mixture. Spread what remains of the cure over the flesh side of the second piece of fish, and lay this, skin side up, on top of the first piece. You’ll have what looks like a salmon sandwich with the sugar-salt cure as filling. Cover with plastic wrap and weigh down with pebbles or cans. Leave unrefrigerated for six hours so the cure melts into the fish flesh (unless you’re doing this during a heat wave or your home is very warm, in which case it would be safest to put the fish straight into the fridge.)

The fish will be cured after 24 hours, but more flavourful after 2 days. Unwrap the fish and rinse away the cure. Dry well and slice thinly on the bias (at a 45-degree angle to the skin). Discard the skin (somewhere near a cat).

Posted by websitedev
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