Making gravlax; it’s rather easy
Gravlax, a.k.a. cured salmon, is fast and simple to prepare. The best cut to use is the ‘top loin’, cut from a whole fillet. Its even thickness means it cures evenly, which is exactly what you want. Gravlax lasts for up to a week in the fridge (or even longer; it’s designed to keep), but you'll eat it well before then! This recipe uses a piece of skin-on salmon that’s about 700g.
1. Combine 160g (½ cup) rock salt, 110g (⅓ cup) white sugar, finely grated zest of 1 lemon, 6-8 crushed juniper berries (optional), and a good handful of dill, finely chopped, in a bowl.
2. Line a non-reactive dish large enough to fit the salmon with cling film, leaving an overhang around the edges (a glass or ceramic dish is perfect). Scatter half the salt mixture evenly over the base.
3. Place the salmon on top, skin side down.
4. Scatter the remaining salt mixture over the salmon.
5. Drizzle the salmon with 80ml (⅓ cup) vodka. Bring the glad wrap up and over the salmon, then wrap the fish firmly.
6. Weight the fish down with a board that fits inside the dish, then place 2-3 cans of food on top to weight it down a little more. Don’t go overboard or you’ll squish it; about 1.5kg in total is fine.
7. Refrigerate the salmon for 24-26 hours, turning it over every 12 hours; the longer you cure it, the firmer the salmon will be.
8. Unwrap the salmon, then wipe or scrape off the curing mix (a chef’s knife works well). Briefly rinse the salmon under cold running water. Pat it dry all over with a paper towel and you're done. See? Easy.
9. To serve, slice the salmon thinly on a slight angle, cutting toward the tail end and using a thin, sharp knife (a large fish filleting knife works best but use whatever you have). Take care not to slice through the skin; that's NOT part of the deal. Serve with a cold mustard and dill sauce, some quick cucumber pickles and rye bread.
Salmon kindly supplied by Mt Cook Alpine Salmon. When it’s time to go salmon shopping, please show them some love. For stockists click here, for salmon recipes and more click here.
