Harpist -- Harp Technician
'Lyon & Healy and Salvi Certified' Harp Technician
Karen & Alex’s Gravlax Recipe
My stepson Alex and I have been perfecting this recipe over time.
This favorite version was created using several recipes.
2-3 lbs skin on salmon fillet, pin bones removed - preferably wild-caught.
1 large bunch fresh dill (including stems)
1 cup sugar (white and/or brown)
⅔ cup kosher salt
2 tbsp cracked or ground white or black peppercorns
2 tbsp cracked or ground coriander
1 lemon very thinly sliced.
¼ cup vodka
Soak salmon in cold salted water for 5 minutes
Cover bottom of 9 X 13 pyrex glass pan with fresh dill.
Combine sugar, salt, pepper and coriander in a small bowl. Mix well.
Rub part of salt-sugar mixture onto both sides the salmon. Place the salmon face down on top of the bed of dill.
Cover the salmon with the remaining salt-sugar mix. Top with lemon slices and more dill. Drizzle vodka over all.
Cover pan with saran wrap. Add a dish or pan on top and fill with weights (heavy cans) to weigh down the salmon.
Transfer salmon to the refrigerator and allow to cure for 24 hrs. (Lots of liquid will be in the pan) Turn the salmon over re-using the lemon slices on top of salmon. Add more fresh dill if desired. Cover pan with new saran wrap and return to fridge for another 18-24 hours. More time will make for a firmer texture.
Scrape off any excess salt/sugar…or wipe or rinse off if you prefer.
Slice the gravlax with a sharp knife on the bias into thin slices.
Serve with brown bread and honey-mustard sauce, dill, lemon slices and/or capers.
Honey Mustard Sauce - Mix all together. Adjust to taste.
¼ - ½ cup Dijon mustard
2 Tbsp. mustard powder
2-3 Tbsp. honey - warmed to liquid for mixing in
1-2 Tbsp. cold coffee or aquavit
½ tsp. pepper
1 Tbsp. olive oil
Chopped dill -optional
2 Tbsp. heavy cream -optional