This gravlax recipe comes from Finnish chef, Paavo Turtiainen. Gravlax is a crowd pleaser and no cooking is required. Gravlax is made by curing a piece of salmon in your very own fridge- this sounds fancy, but it’s easy. Basically, you cover a piece of salmon in sugar and salt, store it in your fridge and forget about it for 2-3 days. Then – TA-DAAA! – you have made gravlax! To serve, scrape off the salt and sugar, tap dry with paper towels, and slice very thin – easy, healthy, and chic.
2 POUND (1 KILO) SALMON FILLET WITH SKIN ON
4 TABLESPOONS OF SUGAR
6 TABLESPOONS OF KOSHER SALT OR COURSE SEA SALT
1 TABLESPOONS OF COARSELY GROUND BLACK PEPPER
BIG BUNCH OF FRESH DILL
- Wipe the salmon fillet with paper towel (do not rinse) and place in a dish that is large enough to fit the fillet.
- Mix sugar, salt and black pepper and sprinkle evenly on the fillet.
- Thoroughly rinse the dill and tap dry in paper towel.
- Chop coarsely and place evenly on top of the fillet.
- Cover and refrigerate for 48 to 72 hours.
- After all those hours ‘fish’ the fillet out of the sugar and salt brine, scrape off the dill and tap dry with paper towel.
- Use a sharp fillet knife to cut thin slices.