EASY GRAVLAX
We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
- Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
- Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
- Place one fillet on top of the other, and wrap tightly in plastic wrap.
- Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
- After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.
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Mireyna Lopez
[email protected]I'm not usually a fan of fish, but this gravlax is amazing. It's so flavorful and delicate. I could eat it every day.
Judy Robbins
[email protected]This is a great recipe for a special occasion. The gravlax is so impressive and elegant. I've served it to guests several times and it's always a hit.
Nikalia
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the result is amazing. The gravlax is so delicious and versatile. I've used it on bagels, crackers, and even in salads.
Sankar Pariyar
[email protected]This is the best gravlax I've ever had. It's so smooth and creamy, and the flavor is out of this world. I'm so glad I tried this recipe.
Ujjal Biswas
[email protected]Wow! This gravlax is incredible. It's so flavorful and melts in your mouth. I can't believe how easy it was to make. I'll definitely be making this again.
Rasel SR
[email protected]I've tried many gravlax recipes, but this one is by far the best. It's the perfect combination of salty, sweet, and savory. I highly recommend trying this recipe.
Habeel Nadeem
[email protected]This was my first time making gravlax, and it turned out great! I was worried it would be too difficult or time-consuming, but it was actually very easy. The gravlax was delicious, and I will definitely be making it again.
Rajib Ahmed Rafi
[email protected]I love gravlax, and this recipe did not disappoint. It was so easy to make and the flavor was amazing. I will definitely be making this again and again.
Ishaq Marri
[email protected]This recipe is a great way to make gravlax at home. It's easy to follow and the results are delicious. I've made it several times now and it's always a hit. Highly recommended!
Francis Musonda
[email protected]I followed the recipe exactly, and my gravlax came out a little dry. I think I might have overcured it. Next time, I will try curing it for a shorter amount of time.
Branton Burudi
[email protected]This was an amazing recipe! The gravlax turned out perfectly, and it was so delicious. I served it with a dill sauce and some rye bread, and it was the perfect meal. I will definitely be making this again.