No matter your skill level in the kitchen, Regent Seven Seas is confident you can create this delicious delicacy at home. Gravlax can be used in any dish calling for cold smoked fish, and it’s also delicious on bagels and on top of pumpernickel bread as a canape. For an authentic Nordic experience, serve it with a cold, creamy new potato salad, and a dill and mustard sauce.
Makes One Gravlax
- ½ cup kosher salt
- ½ cup maple sugar
- 1 tablespoon pink peppercorns, lightly crushed
- 4 juniper berries, lightly crushed
- 4 allspice berries, lightly crushed
- 1 bunch dill, finely chopped
- 3 tablespoons aquavit
- 1 (1-pound) boneless, skinless salmon fillet
HOW TO MAKE:
In a small bowl, combine the salt and sugar and mix well. On a large work surface, roll out a piece of plastic wrap about 3 times the size of the salmon ﬁllet. Sprinkle half of the salt and sugar mixture in the middle of the plastic over a space about the size of the salmon ﬁllet. Top the salt mixture with half of the peppercorns, juniper berries, allspice berries, dill and aquavit. Place the salmon on the curing mixture and cover the top of the salmon with the remaining curing mixture. Wrap the salmon loosely in the plastic and then double wrap in another piece of plastic.
Place the wrapped salmon on a sheet pan and refrigerate. Turn the salmon every 12 hours. Depending on the thickness of the ﬁllet, it will be cured in 24 to 36 hours. When the salmon is cured, unwrap it and gently rinse off the curing mixture. Thinly slice before serving.