Updated Nov 24, 2014Chatelaine
- SLICE salmon into 1/8-in. slices. Line a large baking sheet with overhanging plastic wrap. Stir sugar with salt and dill in a bowl. Scatter half of sugar mixture on prepared sheet. Arrange salmon slices in 1 layer over sugar mixture. Completely cover salmon with remaining sugar mixture. Wrap fish with plastic wrap and refrigerate 1 hour.
- TRANSFER salmon to a colander. Rinse slices under cold running water until sugar mixture is removed. Pat salmon dry with paper towel. Serve with thinly sliced rye bread and sour cream.
Three-herb gravlax: Reduce dill to 1/4 cup. Add 1/4 cup each chopped parsley and tarragon. Continue with recipe.
Spiced gravlax: Omit dill. Combine 1 tsp each whole fennel, coriander and anise seeds in a resealable bag. Crush with a rolling pin. Add to sugar mixture. Continue with recipe.
Lemony gravlax: Add 1 tbsp lemon zest to sugar mixture. Continue with recipe, but drizzle with 1 tbsp gin before wrapping.
Three ways to use it
Brunch Bagel Spread
Stir 2 tbsp chopped lemony gravlax with 1/2 block cream cheese, 1 thinly sliced green onion and 1 chopped roasted red pepper. Spread on toasted bagels.
Prepare spiced gravlax and cure overnight instead of 1 hour. Keeps well, covered and refrigerated, up to a week.
Creamy Gravlax Linguine
Boil 1/2 cup cream with 2 tbsp dry white vermouth until slightly reduced. Toss with 2 tbsp chopped capers, 2 tbsp minced chives, 1 tbsp lemon zest, 1/4 tsp salt, 454 g cooked linguine and half of three-herb gravlax, chopped. Season with fresh pepper.