Homemade gravlax is one of those quietly impressive dishes that takes almost no effort but delivers unbelievable flavor. Fresh salmon is gently cured with sugar, salt, pepper, and herbs until it becomes silky, fragrant, and beautifully sliceable. Once you master the basic method, you can change up the aromatics—add dill, mint, citrus zest, bourbon, or juniper—and make a personalized gravlax for holidays, brunches, or any moment that needs a little luxury. And truly: homemade is miles better than anything store-bought.
INGREDIENTS:
1 side fresh salmon (about 3 pounds), pin bones removed
2 cups sugar
1 cup kosher salt (coarse crystal)
2 tablespoons freshly ground black pepper
1 large bunch fresh thyme (soft leaves preferred)
1/4 cup apple brandy or brandy
METHOD:
In a stainless steel or porcelain bowl, mix sugar, salt, pepper, and thyme leaves.
Spread a generous layer of the cure mixture in a shallow, non-reactive dish (Pyrex, stainless steel, or hotel pan). Lay the salmon fillet skin side down onto the cure.
If the fillet is thicker than 2 inches, lightly slash or poke holes through the skin with a sharp, thin knife to help the cure penetrate evenly.
Cover the top of the salmon thoroughly with the remaining sugar-salt mixture. Cover the dish loosely with plastic wrap and refrigerate overnight.
The next day, place a sheet of cheesecloth directly over the salmon and pat it down. Drizzle the brandy evenly over the top and re-cover with plastic. Cure for one more day.
Uncover the fish and scrape off the cure mixture. Wipe the surface with a lightly dampened paper towel, then blot dry. Using a long, thin knife, slice the gravlax into very thin slices on a slight diagonal.
Wrap tightly in plastic wrap and refrigerate. Gravlax keeps 3–4 days (or longer if very cold and well covered).
You may also freeze smaller portions for later use.
SERVING SUGGESTIONS:
- Serve thin slices on rye bread or pumpernickel with mustard-dill sauce.
- Arrange on a brunch board with bagels, cream cheese, capers, and thin red onion.
- Add to salads with fennel, citrus, or shaved beets.
- Layer over potato rosti or latkes with a spoonful of crème fraîche.
- Use as an elegant appetizer tucked into endive leaves or on blinis.
SOURCE: Chef Andrew E Cohen
