You make your own Gravlax?
The only thing it really requires is a good piece of salmon, staples you already have in your kitchen (salt, sugar, pepper, coriander), fresh dill and 3 days.
Smoked Salmon is delicious, but it’s also expensive and at the end of the day: it’s not something that comes from my kitchen it comes from a store. Gravlax has a very similar flavor profile with the added bonus of being something I made.
Gravlax with Honey Dill Mustard
This recipe is for a 1 pound piece of preferably Wild Caught Salmon. The Whole Foods near me often has previously frozen Coho Salmon for as little as $10 a pound.
Take out any big bones. With a sharp knife pock about 12 holes into the skin side.
To make the cure add: 1 Teaspoon of White Pepper corns, 1 Teaspoon of Black Peppercorns and 1 Teaspoon of Coriander seeds into a skillet over medium high cook, cook for a minute or two until the spices become fragrant, remove from the heat and grind in a spice mill or mortar and pestle.
In a medium size bowl add: 2 Tablespoon Sea Salt and 2 Teaspoons of Sugar. Add the ground spices and mix well.
Roughly chop 1 1/2 cups of fresh Dill stems and all.
Massage about 1/3 of the spice mixture onto the skin side of the fish. Turn it over and use the remaining mixture on the flesh side.Cover the bottom of a container that the fish will just fit in with 1/2 of the chopped dill, place the salmon skin side down on the bed of dill. Sprinkle with the rest of the dill. Cover the dish with plastic (I use a recycled plastic bag) and place a plate on top of it and weigh it down with several heavy cans or jars.After 24 hours check your Gravlax. You’ll notice liquid at the bottom of the pan, drain it off and discard. Wrap and weight it again and repeat this the next day. On the third day you’re done!
Serve with pumpernickel or Latkes. Cream Cheese is our household’s favorite accompaniment, but it is also great with this Honey Mustard Dill Sauce.
In a small bowl wish together: 2 Tablespoons of Honey Mustard, 1 Tablespoon of White Vinegar, 3 Tablespoons of non-flavored oil like Grape seed or organic Canola, 1/4 teaspoon of salt and 2 Tablespoons of finely chopped fresh Dill. This recipe was oh so slightly adapted from one I found on Epicurious.