Homemade Gravlox Recipe

"This is a mix of a classic recipe and a friends recipe. Since my friend lives in Alaska; and, eats this all the time ... I trust his judgement and his recipes. The gin and lime are not always used ... but; I really enjoy it; as it gives a really unique flavor. NOTE: You can skip the gin and lime; but, you might want to try it first. When, I serve this for a party; I like to serve this with a few sides; so, people can create their own appetizer. Capers, thin cucumber slices, tomatoes, hard boiled eggs, red onion, creamed cheese, chives, pumpernickel slices, Melba toast, crackers, etc.; read below. Or ... KEEP keep it simple; it's all up to you. Also, don't forget it on a bagel; or, in scrambled eggs/omelete; or, on a panini/sandwich. This may seem like a lot of work; but, honestly - it isn't. It just takes some planning is all. Cooking time; is the time in the refrigerator to cure."

Step by Step Method

Step 1

Salmon ... Let the salmon warm up a bit on the counter. NOT warm, just not ice cold. And, pat it dry using a paper towel. Make sure there are no pin bones; usually your fish guy (monger) will do that for you. Cut the fish in 2 equal portions.

Step 2

Lay 1/2 of the salmon on a large sheet of plastic wrap (skin side down), at least 3x the size of the fish.

Step 3

Salt Mix ... Add the peppercorns and fennel to a small food processor and pulse until combined. Then, add the salt and sugar; and lightly pulse; just until everything is mixed.

Step 4

Salmon ... Add the salt mix evenly to each fish fillet, top side only. I like to press or lightly rub it in a bit. Then, add half the dill to one of the fillets; making sure to cover the entire piece. Then, top with the the onions, lime slices (optional). Cover with the rest of the dill; again making sure it is well covered. And, top with the second piece of salmon (which only has been seasoned with the salt mix) on top of the first fillet; skin side up.

Step 5

Finish and Wrap ... Now, some people add vodka or gin - I do. Lift the salmon by using the plastic wrap; and, place in a large flat bowl or baking sheet. Then, add 1/4 cup vodka or gin, pouring right over the top. The pan or dish will prevent the liquid from spilling out. And, you can skip this step if you decide not to use the alcohol. Then, wrap up your fish. I usually do the 2 ends first; then, the sides. I usually use 2 more pieces to wrap up the salmon in opposite directions; to make sure it doesn't leek. And, wrap it tightly.

Step 6

Add the wrapped salmon to a sheet pan, or even a small baking dish; set a heavy pan (I use cast iron) on top of the fish. Then, put it in the back, or coldest part of your refrigerator. After 12 hrs, flip the wrapped fish over, keep it in the dish; and, keep the heavy pan on top. And repeat every 12 hrs; until the fish has cured 48-72 hrs. I let it go the whole 72 hrs.

Step 7

NOTE: If you make it at night around dinner ... the next am, you can flip it. Then, again at dinner that night, etc. 12 hr intervals.

Step 8

Done ... Unwrap the fish, pouring out any liquid. Then, using a spoon or the back of a knife; scrape off all the toppings. DO NOT rinse is under water. Then, on a cutting board, cut VERY thin slices on an angle, using a VERY sharp knife. Remember, you want to get those 'super thin see thru' slices.

Step 9

Serve ... As mentioned - I love it as an appetizer. But, make it as simple as you want; or, as complicated as you want. Add cucumber, olives, tomatoes, capers, sour cream, mustard sauce, dill, tomato, etc. You can really add anything with it. And, for a party; have fun - it's all what you like.

Step 10

This is also fun to make for a special brunch/breakfast too. I often serve poached eggs; or even hard boiled egg slices too on the side. And, delicious in a panini too. Also, don't forget a creamy salmon pasta dish ... there are so many ways to enjoy this. ENJOY!