Gravlax

Recipe courtesy Chuck Hughes
Show: Chuckmas Episode: Chuckmas

Photo: Gravlax

Rated: 5 stars out of 5Rate it!Read 2 reviews

TOTAL TIME:24 hr 15 min
Prep:15 min
Inactive Prep:24 hr 0 min
Cook:--
 
YIELD:12 servings
LEVEL:Easy

Ingredients

GRAVLAX:
  • 1 large bunch fresh dill, roughly chopped
  • 2 cups/500 ml coarse salt
  • 2 cups/500 ml brown sugar
  • Two 2-pound/1 kg extremely fresh salmon fillet (sushi grade), skin on
  • 1 teaspoon/5 ml crushed Szechuan peppercorns
  • 1/4 cup/60 ml vodka
MUSTARD SAUCE:
  • 1/4 cup/60 ml Dijon mustard
  • 2 tablespoons/30 ml brown sugar
  • Juice of 1 lemon
  • 1/2 cup/125 ml olive oil
  • 1 bunch fresh dill, chopped
  • Freshly grated horseradish
  • Crackers, for serving

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Directions

For the gravlax: Crush the dill with the coarse salt and add the brown sugar.

Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours.

After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.

For the mustard sauce: Combine the mustard, brown sugar and lemon juice. Slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste.

Slice the gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce.

Serves: 12 (does not include crackers); Calories: 207; Total Fat: 13.5 grams; Saturated Fat: 2 grams; Protein: 16 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 0 grams; Cholesterol: 34 milligrams; Sodium: 655 milligrams

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Newest Ratings and Reviews

Read all 2 reviews

  • on February 21, 2012

    Flag

    We made this with locally caught Steelhead, it came out great! People could not get enough. Thanks, Chuck!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 25, 2011

    Flag

    I had tried making gravlax years ago but the recipe was very complicated and results weren't good. Chuck made it so easy and his recipe is delicious! I'll definitely be making this again.

    people found this review Helpful.
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