Salmon Gravlax

  1. Lightly toast peppercorns and fennel seeds in a dry skillet over medium heat until aromatic, 1 minute. Transfer to a mortar with a pestle and finely grind. Mix pepper, fennel, salt and sugars together in a medium bowl. Rub fish all over with the spices.
  2. Line a long baking pan or rimmed platter with plastic wrap. Place half the dill sprigs and half the fennel fronds over plastic wrap. Arrange salmon, skin-side down on dill. Sprinkle Akavit over salmon. Top with remaining dill and fennel fronds.
  3. Cover with additional plastic wrap, sealing the fish. Place a heavy pan or tray on fish. Weigh down pan with cans or bottles. Refrigerate for 2-3 days.
  4. To serve, remove fish from refrigerator. Remove plastic wrap. Pour off collected juices and wipe off excess brine and dill. Slice diagonally from one corner of the salmon towards the center of the fillet.
  5. To serve, fold a slice of salmon on french bread or toasted brioche. Smear with a spoonful of Honey Dill Mustard and garnish with a dill sprig.
  6. Whisk mustard, vinegar and cognac together in a small bowl. Slowly whisk in oil to emulsify. Stir in dill, pepper and salt.

salmon, white peppercorns, black peppercorns, fennel seeds, salt, sugar, light brown sugar, salmon, dill sprigs, fresh fennel, cumin, honey, honey mustard, cider vinegar, cognac, grapeseed oil, dill sprigs, freshly ground black pepper, salt

Taken from food52.com/recipes/7998-salmon-gravlax (may not work)

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