Recipe for Gravlax – Regal

Ingredients:

• 1 lb of fresh salmon fillet, skin on
• 1/3 cup of coarse sea salt
• 1/3 cup of granulated sugar
• 1/4 cup of fresh dill, chopped
• Zest of one lemon
• 1 tablespoon of crushed black pepper
• 1 tablespoon of Aquavit (Scandinavian spirit) or vodka

Instructions:

1. Remove any pin bones from the salmon with tweezers.
2. Rinse and pat dry the salmon fillet with paper towels.
3. Mix the salt, sugar, dill, lemon zest, pepper, and Aquavit in a bowl.
4. Sprinkle the mixture onto both sides of the salmon, rubbing it in well.
5. Wrap the salmon tightly with plastic wrap, with skin side down.
6. Place the wrapped salmon in a shallow dish or large resealable plastic bag.
7. Put a weight (such as a can of beans) on top of the salmon, then refrigerate it for 2 to 3 days, turning it over every 12 hours.
8. After 48 or 72 hours, unwrap the salmon and use paper towels to rub off any excess marinade.
9. With a sharp knife, cut the gravlax into thin slices.
10. Serve on crackers, bread, or bagels with cream cheese, sliced red onion, and capers.

Verdict:

Gravlax is an impressive and flavorful dish that’s easy to make. The salt, sugar, and Aquavit marinade transforms the salmon into a complex and succulent delicacy. The fresh dill, black pepper, and lemon zest add bright notes that offer a delightful contrast to the rich salmon. The result is a regal and mouth-watering gravlax that’s perfect as an appetizer or paired with salads.

Serving suggestions:

Serve Gravlax on a platter with sliced lemon wedges, capers, pickled cucumbers, and fresh dill fronds. Add horseradish sauce or dijon mustard if you like a hint of spiciness. For a brunch, gravlax can be paired with scrambled eggs or an omelet, and for a dinner party, pair with champagne for a memorable and elegant course.